But because I’m me (and, well, because I had to eliminate dairy since then) I can never leave good enough alone. So I’ve nudged this One-Pot Pasta Primavera recipe here and tweaked it a bit there, making it – in my opinion – even more delicious, while also simplifying the ingredients list a bit. Win-win!

Even though it’s been a few years since the one-pot pasta craze hit, I still find it to be such a brilliant (and tasty) way to get dinner on the table, fast. Throw it all in to one big pot – liquid, veggies, pasta and all – and cook. While you stir, the sauce gets thicker, the pasta turns tender, and the whole pot of goodness turns into one big rib-sticking meal.

“Primavera” means spring – and this one-pot pasta recipe is all about spring. Asparagus, snow peas, a sprinkling of chives … it’s a green machine.

My original recipe called for a few glugs of heavy whipping cream to lend that signature pasta primavera creaminess. You can still do that if you like! But nowadays, I add cashew cream instead and it’s diiiiivine. And it also makes it vegan!

Either way, it’s rich and creamy and full of vibrant green veggies and if you try it, One Pot Pasta Primavera just might become one of your favorite easy dinner recipes too!

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