Vegan One-Pot Pasta Primavera (Printable)

Plant-based pasta with fresh veggies, lemon zest, and basil cooked in a single pot for easy, flavorful meals.

# What You’ll Need:

→ Pasta

01 - 12 oz dried penne or fusilli pasta, vegan-friendly

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 small red bell pepper, sliced
05 - 1 small yellow bell pepper, sliced
06 - 1 medium zucchini, sliced into half-moons
07 - 1 cup cherry tomatoes, halved
08 - 1 cup snap peas or green beans, trimmed
09 - 1 cup broccoli florets

→ Liquids and Seasonings

10 - 4 cups low-sodium vegetable broth
11 - 2 tablespoons extra-virgin olive oil
12 - 1 teaspoon sea salt
13 - ½ teaspoon freshly ground black pepper
14 - Pinch of red pepper flakes, optional

→ Finishing Touches

15 - Zest and juice of 1 lemon
16 - ½ cup fresh basil leaves, torn
17 - 2 tablespoons nutritional yeast, optional

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add sliced onion and minced garlic, sautéing for 2 to 3 minutes until translucent.
02 - Add bell peppers, zucchini, cherry tomatoes, snap peas, and broccoli florets. Sauté for 3 to 4 minutes until vegetables begin to soften.
03 - Add dried pasta, vegetable broth, salt, black pepper, and red pepper flakes. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring frequently, until pasta reaches al dente texture and most liquid absorbs.
05 - Remove from heat. Stir in lemon zest, lemon juice, fresh basil, and nutritional yeast if desired. Adjust seasoning as needed.
06 - Transfer to serving bowls immediately. Garnish with additional fresh basil and a light drizzle of olive oil if preferred.

# Expert Advice:

01 -
  • Everything finishes in one pot, which means you get to actually enjoy your meal instead of standing at the sink scrubbing cookware.
  • The lemon and basil at the end make it taste impossibly fresh without any cream or fancy technique to stress over.
  • You can throw in whatever vegetables you have lingering in your crisper drawer and it always comes out golden.
02 -
  • If your broth is salted, the pasta will become progressively saltier as it cooks and absorbs liquid, so always taste before adding more salt at the end or you'll end up with an inedible pot.
  • The pasta will continue absorbing liquid even after you remove it from heat, so what looks perfectly saucy one minute might tighten up by the time you eat it, which is why I always keep extra broth nearby to thin it out if needed.
03 -
  • Toast your pasta in the dry pot for about a minute before adding broth—it sounds strange but it adds a subtle nuttiness that elevates the whole dish in a way people can taste but can't quite name.
  • If you want a richer finish without using cream, stir in a spoonful of tahini or cashew cream right at the end and the broth will turn silky and luxurious.
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