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–+ servings

One-Pot Vegan Spring Pasta with Lemon and Herbs

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This one-pot vegan spring pasta recipe is creamy, dairy-free, and gluten-free. A quick, veggie-packed meal that’s healthy and delicious!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Main
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 can light coconut milk 13.5 ounce (380 ml)
  • 2 cups water (475 ml)
  • 1 teaspoon dried Italian seasoning blend
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 8 ounces regular or gluten-free pasta (225 g)*
  • 1 carrot cut into matchsticks
  • 1 small zucchini sliced
  • 1 yellow squash sliced
  • 1/2 red or yellow bell pepper cut into thin slices
  • 1 small shallot diced (or sub ~1/4 cup red onion)
  • 1 cup broccoli (85 g), cut into small florets
  • 3/4 cup frozen peas (100 g), thawed
  • 1 cup cherry tomatoes (190 g), cut in half
  • 1 tablespoon lemon juice Meyer lemon recommended
  • black pepper to taste
  • vegan parmesan, fresh parsley, fresh basil, and red pepper flakes optional toppings*

Method
 

  1. Heat a large pot or high-sided sauté pan over high heat. Add the coconut milk, water, Italian seasoning, nutritional yeast, and salt, then mix until well combined.
  2. Add the pasta, carrot, zucchini, squash, bell pepper, and shallot. Stir well and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and cook for 5 to 8 minutes, stirring occasionally, until the pasta is nearly al dente.
  3. Add the broccoli, peas, and tomatoes to the pan and continue cooking for 3 to 5 minutes, stirring occasionally. Turn off the heat once the pasta reaches your desired texture, then stir in the lemon juice and season with salt and pepper to taste.
  4. Let the pasta rest for 3 to 5 minutes to allow the sauce to thicken. Garnish as desired and serve warm; store any leftovers in the refrigerator for up to 3 days.

Notes

Creamy Base: I prefer using light coconut milk because it creates a silky sauce that doesn't feel heavy, but you can use a full-fat version if you want something even more decadent.
Preventing Sticks: I've learned from experience that you really need to stir the pot every minute or two, especially since we're cooking everything in one go, to keep the pasta from clinging to the bottom.
Flavor Finish: I always recommend a heavy hand with the fresh basil and red pepper flakes at the end, as they provide a necessary punch of brightness and heat against the creamy sauce.
Leftover Love: If you find the sauce has thickened too much in the fridge, I usually add a splash of water or unsweetened plant milk when reheating it to bring back that original luscious texture.
Veggie Flexibility: I love using whatever is seasonal, so feel free to swap the squash for asparagus or snap peas if that's what looks freshest at the market today.
Texture Control: I find that waiting those extra few minutes at the end is a crucial step, as it allows the starch from the pasta to naturally thicken the liquid into a proper sauce.