This One Pot Pasta Primavera Recipe is made with fresh veggies, creamy cheese, and soft spaghetti noodles for a healthy, flavorful weeknight dinner that couldn’t be easier to make! Serve it on its own or with your favorite sides.  

a fork twisted around a bite of pasta primavera in a bowl of pasta

Why We Love This Dish

If you haven’t already noticed, we’re huge fans of one pot recipes. Not only are they delicious but they cut down on both cooking and cleaning time, making life a breeze. These dishes are game-changers for us, especially during busy weeks. No more spending hours in the kitchen. Instead, we’ve hacked meal prep to create tasty and nutritious recipes in no time! Not to mention, this pasta primavera recipe is a great way to use up leftover veggies and clean out the fridge. Even better, leftovers make for great packed lunches or quick diners throughout the rest of the week. That means you can cook once and have meals ready to go for days! 

What Is Pasta Primavera?

Often thought of as an Italian dish, pasta primavera is actually an American dish. In fact, it is believed to have been created in 1975 by chefs in a New York restaurant known as Le Cirque. However, it was made famous by a 1977 article published in the New York Times which contained the recipe for the dish. It consists of a mixture of vegetables coated in butter, cream, and plenty of Parmesan cheese. 

Today, the recipe can be found in restaurants and homes across the country and exists in a wide variety of forms. However, the basic components always remain the same. 

For our pasta primavera recipe, we kept the ingredients simple, highlighting the creamy goodness of the sauce. No matter how you choose to serve it, it’s guaranteed to have your guests coming back for seconds! 

Ingredients You’ll Need

The ingredients for this primavera pasta are similar to fettuccine but provide a flavor that is truly unique. Here’s what you’ll need: 

  • Pasta – We use standard spaghetti noodles, but you could swap them out with whole wheat, high protein, or veggie noodles instead! 
  • Vegetables – A small onion, broccoli florets, and button mushrooms combine to add extra nutrients and fiber, making this dish super filling.
  • Broth – Chicken or vegetable broth is used to cook the noodles, infusing them with flavor. 
  • Seasonings – Garlic, salt, crushed red pepper, dried Italian herbs, and black pepper combine to create a savory, slightly spicy taste. Feel free to adjust them to fit your preferences. 
  • Heavy Cream – Key to creating an absolutely dreamy sauce. 
  • Cheese – Grated and shaved Parmesan cheese makes this pasta primavera out-of-this-world! 
spaghetti noodles, garlic, onions, mushroom, and broccoli in a pot

How to Make This Pasta Primavera Recipe

With so much flavor, you’re not going to believe how simple this recipe is to make. Just follow the steps below, and dinner will be on the table in less than 30 minutes! 

  1. Combine: Add the uncooked pasta, veggies, broth, and seasonings to a large dutch oven, and stir to combine. 
  2. Boil: Bring the liquid to a boil. Then, cover, and cook for 12-15 minutes, stirring halfway through. 
  3. Stir: Add in the remaining ingredients, and stir to combine. Top with extra Parmesan shavings, and serve warm! 
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One of the best things about this pasta primavera recipe is how versatile it can be! 

Gluten-Free – This dish can be made gluten-free by substituting the pasta for your favorite gluten-free alternative. However, we have found that gluten-free pasta tends to be more delicate than regular pasta. So, we recommend checking the texture of your pasta at the 10-minute mark to make sure it does not get too mushy. 

Dairy-Free – If you’re looking to make this primavera pasta dairy-free, you can easily swap out the dairy products for plant-based alternatives. Personally, we have found that oat milk has the creamiest texture and works best in this dish to replace the cream! However, due to the lower fat content, we recommend using half the amount to prevent the primavera sauce from becoming too thin.  

Veggies – As far as vegetables go, this recipe lends itself to variety. Feel free to mix and match your favorites, and use whatever you have on hand. No matter what you include, this dish is guaranteed to be delicious! 

Protein – We like to use cooked chicken to bulk up this dish. However, any protein you like best could be substituted. Ground beef, ground turkey, and shrimp would all taste great. 

tongs grabbing a helping of one pot pasta primavera


Trust us, you’re going to want to make a double batch. Luckily, leftovers can be stored in an airtight container in the fridge for up to 3 days. Then, when you’re ready to eat, reheat them in the microwave or on the stovetop.If your pasta becomes too dry, add an extra splash of broth to revive the sauce! 

Due to the high dairy content, we do not recommend freezing your pasta primavera as it is likely to separate and won’t’ reheat well once thawed. 

More One Pot Pasta Recipes You’ll Love

Are you as obsessed with one pot meals as we are? If so, you won’t want to miss out on more of our top family-favorite dishes! 

a fork spinning around a bit of one pot pasta primavera
tongs pulling a serving of pasta primavera from a pot

One Pot Pasta Primavera Recipe

4.59 from 17 votes
Author: Food Dolls
Servings: 6
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Quick and easy to make, this indulgent, cheesy one pot pasta primavera recipe is loaded with veggies for a family-friendly dinner you'll love!


  • 16 ounces spaghetti uncooked (cut in half to fit pot)
  • 1 small onion halved and sliced thin
  • 4 cloves garlic minced
  • 4 1/2 cups chicken or vegetable broth
  • 2 cups broccoli florets
  • 2 cups white button mushrooms sliced
  • 2 teaspoons sea salt more or less to taste
  • 2 teaspoons crushed red pepper more or less to taste
  • 2 teaspoons dried Italian herbs
  • 1 teaspoon freshly ground black pepper more or less to taste
  • 1/2 cup heavy cream
  • 1 cup grated parmesan cheese


  • In a large, deep dutch oven add the uncooked pasta, onion, mushrooms, broccoli, broth, garlic, crushed red pepper, dried herbs, salt and pepper.
  • Stir until everything is combined. Bring the ingredients to a boil, cover and cook on medium heat for 12-15 minutes. *Be sure to stir half way through cooking!
  • Remove lid, and stir in the grated Parmesan cheese and heavy cream. Enjoy!


Serving: 1serving | Calories: 519kcal | Carbohydrates: 66g | Protein: 28g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 1781mg | Potassium: 588mg | Fiber: 4g | Sugar: 5g | Vitamin A: 854IU | Vitamin C: 30mg | Calcium: 225mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. 5 stars
    Made this tonight and it was delicious. I changed it up a little. Skipped the mushrooms and added baby spinach and peas at the end. Also used half and half since I didn’t have heavy cream. Turned out fantastic! Went less on the pepper flakes during cooking since my partner doesn’t like spice but I added more to mine at the end. Also, do yourself a favor and use freshly grated parm – makes such a difference. Thanks for the great easy recipe — adding to the regular circulation!

    1. We’re so glad you were able to make it work for you and enjoyed it, Heather! Thank you for trying it out and taking the time to leave your feedback. 😊

      Alia & Radwa

  2. 5 stars
    I made this for Ladies Monday Night Dinner and it was well received! I work full time, but I host dinners on Mondays so 4-6 of us women aren’t eating alone. I need easy, yet delicious, meals that are ready in under an hour. Many of your meals fit the bill, but I have to say, this one is a favorite!

  3. I’d like to add chicken to this. Any ideas how I can incorporate it so it cooks together. You mention you like to use cooked chicken.

    1. Hi Robin!
      This recipe is best with pre-cooked chicken mixed in after. However, if you want to cook it all at once, you could try sautéing bite-size pieces in oil, cooking them almost all the way through before adding the rest of the ingredients.

      Alia & Radwa

  4. 2 stars
    Good recipe too much spice!!!! I halved the crushed red pepper and it still way to much especially with kids

    1. So sorry that this turned out too spicy. Let us know if you try it without the spice! xo, Alia & Radwa

  5. 5 stars
    Recipe is fantastic. I’m a cereal red sauce pasta maker. So really like finding something different . Will change the amount of red pepper flakes. I teaspoon will be plenty. And I love spicy food. But it’s a little overpowering in this recipe.

  6. We love this recipe. So easy and delicious. With all respect to the Food Dolls, who we love, I think its got plenty of kick with just one teaspoon of hot pepper flakes. You can always add later, per dish and individual preference.

  7. 5 stars
    My husband and I really enjoyed this recipe! It was a great way to use up some left over produce and shredded chicken in our fridge. The only substitution I made was that I used cream cheese for the heavy cream as I didn’t have any on hand. I also cut the crushed red pepper in half as we prefer less spice. Delicious and will make it again for sure!

  8. 4 stars
    Really enjoyed this dish, easy and quick to make. I would only add 1/2-1 tsp of red pepper flakes though. I added 1 and it was spicy enough. Going through a no meat faze so I didn’t add chicken but it was still very tasty!

    1. 5 stars
      So easy and full of flavor. I added a bit too much red pepper flakes but I just added more cream to calm it down. It was yummy. Thank you Food Dolls.

    1. This is not baked in the oven. You bring it to a boil. Cover and reduce heat to medium-low for 12-14 minutes or until the pasta is cooked.

  9. 4 stars
    I just made this tonight. My family loved it! I used 4 cups of broth which was the perfect amount of liquid. I also added zucchini because I had some around. Which tasted good. I will definitely make again.

  10. 3 stars
    I feel like this recipe just abruptly ends. It’s not a detailed helpful recipe. Is the broth supposed to be boiled away at the end? Am I supposed to strain the whole thing? Leave the broth in?