Vegan One-Pot Pasta Primavera (Print Version)

Tender pasta simmered with fresh vegetables in a flavorful broth, finished with bright lemon and aromatic basil.

# 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, to taste
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:

01 - Heat olive oil in a large pot over medium heat. Add sliced onion and minced garlic; sauté for 2–3 minutes until translucent.
02 - Add bell peppers, zucchini, cherry tomatoes, snap peas, and broccoli florets. Sauté for 3–4 minutes until slightly softened.
03 - Add dried pasta, vegetable broth, salt, pepper, and red pepper flakes. Stir thoroughly to combine all ingredients.
04 - Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 10–12 minutes, stirring frequently, until pasta reaches al dente texture and most liquid is absorbed.
05 - Remove from heat. Stir in lemon zest, lemon juice, fresh basil, and nutritional yeast if using. Adjust seasoning to taste.
06 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means less time scrubbing pans and more time actually enjoying your meal.
  • The pasta becomes infused with the vegetable broth and lemon, tasting nothing like boring pasta from a box.
  • You can swap vegetables based on whats at your market or hiding in your fridge—it always works.
02 -
  • If your pasta finishes cooking but there's still too much liquid, turn the heat back up and let it reduce for another minute or two—you want just enough sauce to coat the pasta, not a soup.
  • Adding the basil and lemon after heat stops is non-negotiable if you want them to taste fresh and alive rather than cooked down and muted.
03 -
  • Toast some pine nuts in a dry pan while the pasta cooks, then scatter them over bowls at the end—the contrast between tender pasta and crispy nuts elevates everything.
  • If you have a citrus zester, use it to create actual ribbons of lemon zest rather than microplane shreds; they look more beautiful and the texture is different in your mouth.
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