Vegan One-Pot Pasta Primavera (Printable)

A vibrant plant-based pasta with fresh veggies, lemon, and basil cooked in one pot for simple, flavorful dining.

# What you 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 or Dutch oven 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 or green beans, and broccoli florets. Sauté for 3 to 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 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 to taste.
06 - Serve immediately, garnishing with additional fresh basil and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • One-pot simplicity: Everything cooks together, minimizing cleanup while maximizing flavor integration.
  • Nutrient-rich: Packed with colorful vegetables offering a spectrum of vitamins and minerals.
  • Quick and efficient: Ready in just 30 minutes for a satisfying weeknight dinner.
  • Adaptable: Easily customized with seasonal produce or whatever vegetables you have on hand.
  • Bright flavors: The combination of lemon and fresh basil creates a refreshing, aromatic finish.
02 -
  • Reserve a cup of the vegetable broth and add it only if needed—this gives you better control over the final consistency.
  • For extra depth of flavor, toast the dry pasta in the olive oil for 1-2 minutes before adding the broth.
  • Cut vegetables to similar sizes to ensure even cooking throughout the dish.
  • The starch from the pasta naturally thickens the sauce, so be patient before adding any thickeners.
  • For a restaurant-quality presentation, reserve some of the smallest basil leaves and use them whole as a garnish.
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