This dish is a springtime favorite that can be enjoyed all year round. It is fast and easy to make, and creates minimal mess to clean up.
You and your family are going to love this dish that has become a weeknight staple in our homes!
Why this dish is one of our favorites
If you’ve been following along and making our recipes for a while, you know we love the ease of single dish recipes. Between cutting down on cooking time and having only one dish to clean, it is a huge time saver.
One pot pasta has been a game changer for us, especially during a busy week. Instead of spending hours prepping, using tons of dishes (and cleaning tons of dishes), we have hacked our way into a delicious and nutritious dinner.
With this recipe, you don’t need to boil your pasta ahead of time. Cooking your pasta in the sauce will save you time and add flavor to your dish.
Why is it called pasta primavera?
Interestingly enough, Primavera used to be a popular girls name in Italy. It directly translates to mean spring or springtime.
Another fun fact: broccoli was first discovered in Italy approximately 2,000 years ago! It also enters it’s prime in the early spring season.
Nowadays, you can get broccoli pretty much anywhere around the world and all year round. But we love sharing these fun facts with our kids to make mealtime more interesting!
How to make one pot pasta primavera
- Add uncooked pasta, onion, mushrooms, broccoli, chicken or veggie broth, garlic, crushed red pepper, herbs, and seasonings to a large pot. We love to use a deep dutch oven for this dish, but any deep pot will work.
- Mix your ingredients together on the stove and bring it up to a boil over medium heat.
- Once the broth is boiling, cover and cook for about 12-15 minutes.
- Note: to ensure that your pasta doesn’t stick together, make sure you stir about halfway through the cook time.
- Give your pasta noodle a taste test. When it is cooked to the perfect texture, stir in the grated parmesan cheese and heavy cream. Let this all sit together over low heat to combine into a thick creamy sauce.
- When ready to serve, top it off with some parmesan cheese shavings and fresh herbs for garnish if you’d like!
Variations to this recipe
This dish can be made gluten free by substituting the pasta for your favorite gluten free alternative. 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.
If you’re looking to make this dairy free, you can easily swap in dairy free parmesan and substitute the heavy cream. We have found that oat milk has the creamiest texture among the plant based milk alternatives and should work well here!
If you are using a dairy free milk instead of heavy cream, we recommend using half the amount. This is because most plant based milk does not have the same fat content as heavy cream so it will not thicken the same way heavy cream would.
As far as veggies go, this recipe lends itself to variety. If you or your kids hate broccoli or mushrooms feel free to take them out and swap in your favorites. This dish will be delicious with whichever vegetables you choose to pair it with!
One Pot Pasta Primavera
- 16 oz 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 tsp sea salt more or less to taste
- 2 tsp crushed red pepper more or less to taste
- 2 tsp dried italian herbs
- 1 tsp freshly ground black pepper more or less to taste
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup shaved parmesan cheese
- 1 1/2 cups cooked chicken, shredded
- In a large, deep dutch oven add your uncooked pasta, onion, mushrooms, broccoli, broth, garlic, crushed red pepper, dried herbs, salt and pepper.
- Stir until everything is combined. Bring 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 grated parmesan cheese, chicken, and heavy cream. Top with parmesan cheese shavings.