galley recipe - one-pot pasta primavera

Galley Recipe – One-Pot Pasta Primavera

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Fresh, light, and full of flavour, this galley recipe one-pot pasta primavera is the perfect meal to cook in a small galley or at home when you want something quick and comforting. Using just one pan means less washing up – always a bonus even when not out at sea! The recipe is flexible, so you can use whatever vegetables you have on board.

Ingredients (Serves 2–3)

  • 250g pasta (penne or fusilli work well)

  • 2 tbsp olive oil

  • 2 cloves garlic, finely chopped

  • 1 small onion, diced

  • 1 courgette, sliced

  • 1 red pepper, chopped

  • A handful of cherry tomatoes, halved

  • A handful of frozen peas (or other veg you have to hand)

  • 750ml vegetable stock (or water + stock cube)

  • Salt and pepper to taste

  • Grated parmesan or hard cheese (optional)

  • Fresh herbs if available (parsley or basil)

Equipment

  • 1 large saucepan or deep frying pan with lid

  • 1 chopping board + knife

  • Wooden spoon

Preparation and Cooking Time

Around 25 minutes in total.

Method – How to Make This Galley Recipe One-Pot Pasta Primavera

  1. Heat the olive oil in your pan over a medium flame. Add the onion and garlic, and cook for 2-3 minutes until soft.

  2. Add the courgette, red pepper, and cherry tomatoes. Stir and cook for another 3-4 minutes until starting to soften.

  3. Pour in the pasta and vegetable stock. Give everything a good stir, bring to the boil, then reduce to a simmer.

  4. Cover with a lid and cook for around 12 minutes, stirring often, until the pasta is cooked and most of the liquid absorbed/reduced. Add the peas in the last 3 minutes.

  5. Season with salt and pepper, and finish with a sprinkle of parmesan or herbs if you have them.

Some pasta primavera recipes will cook the pasta separately but with this one-pot version just enough liquid is used so the starch from the pasta thickens the sauce. This does work – but only if the liquid is carefully measured and stirred often, otherwise the pasta can stick or end up too dry. The best ratio is 2.5-3x water to pasta by weight (so 600–750ml for 250g pasta).

Serving Ideas

  • Serve straight from the pan with crusty bread or galley flatbreads.

  • For a heartier version, add tinned tuna or cooked chicken.

  • Leftovers make a tasty cold pasta salad the next day.

lovesail

Just like sharing a meal, sailing is always better with company. Lovesail is an online sailing community for single sailors passionate about the sea. Whether you’re looking for dating, friendship, or crewing opportunities, you’ll find like-minded souls here – and maybe even someone to share your galley creations with.

Main Image: Christopher Testani for The New York Times. Food Stylist: Simon Andrews.