Recipe
One-Pot Pasta Primavera
A creamy one-pot Italian pasta with courgette, peppers, cherry tomatoes and peas, finished with Parmesan and basil for a colourful, satisfying supper with minimal washing-up.
Ingredients
Method
15 mins prep25 mins cook40 mins total
Heat the olive oil in a large, deep pot over a medium heat. Add the onion and pepper with a pinch of salt and cook for 4–5 minutes, until beginning to soften.
Stir in the garlic and courgette and cook for 2 minutes. Add the cherry tomatoes and peas, then cook for 2 minutes more.
Pour in the hot vegetable stock and bring it to a steady boil. Stir in the pasta and cook uncovered, stirring often, until al dente and most of the stock has been absorbed.
Lower the heat and stir in the cream, Parmesan and black pepper. Cook for 1 minute, adding a splash of hot water if the sauce is too thick.
Taste and adjust the seasoning. Fold through the basil, rest for 2 minutes, then serve with extra Parmesan and a drizzle of olive oil.
Notes
Keep the pot at a steady simmer and stir regularly while the pasta cooks; if the pan becomes dry before the pasta is tender, add a little more hot stock or water. Rest for two minutes before serving so the sauce settles.
About this recipe
This one-pot pasta brings together sweet cherry tomatoes, courgette, peppers and peas in a creamy vegetable-stock sauce. It is a generous, colourful supper with enough Parmesan to give the sauce savoury depth while keeping the vegetables at the centre of the dish.
The pasta cooks directly in the stock, so its starch helps the sauce turn silky without a separate saucepan. Add the vegetables in stages so the firmer pieces soften while the tomatoes keep their fresh edge, then finish with cream, basil and extra Parmesan. Use a short pasta shape that can be stirred easily as it cooks.
