Vegan One-Pot Pasta Primavera (Printable)

Vibrant pasta with fresh vegetables, lemon zest, and basil cooked together for a flavorful plant-based meal.

# 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 Seasoning

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

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add sliced red onion and minced garlic, sautéing for 2 to 3 minutes until translucent and fragrant.
02 - Add bell peppers, zucchini, cherry tomatoes, snap peas, and broccoli florets. Sauté for 3 to 4 minutes, stirring occasionally, until vegetables are slightly softened.
03 - Stir in dried pasta, vegetable broth, sea salt, black pepper, and red pepper flakes. Combine thoroughly, ensuring pasta is evenly distributed.
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 liquid is mostly absorbed.
05 - Remove from heat. Stir in lemon zest, lemon juice, fresh basil, and nutritional yeast if using. Adjust seasoning to taste with additional salt or pepper.
06 - Transfer to serving bowls immediately. Garnish with additional fresh basil and a light drizzle of olive oil if desired.

# Expert Suggestions:

01 -
  • Everything happens in one pot, which means minimal cleanup and more time actually enjoying your food.
  • The pasta cooks directly in the broth, absorbing all the flavors instead of becoming bland and watery.
  • Fresh basil and lemon brighten each bite without needing any cream or cheese to feel complete.
02 -
  • Stir frequently while the pasta simmers so it doesn't clump or stick to the bottom—you're actively preventing disaster here.
  • The lemon juice and basil go in only after you turn off the heat because heat destroys their delicate flavors and turns basil dark and bitter.
03 -
  • If you want added richness, toss a handful of toasted pine nuts on top or sprinkle some vegan parmesan over individual bowls.
  • This tastes even better the next day because the pasta continues absorbing flavors overnight—though you may need to add a splash of broth when reheating.
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