Vegan One-Pot Pasta Primavera (Printable Version)

Plant-based pasta with fresh veggies, lemon zest, and basil, all combined for effortless, flavorful cooking.

# Ingredient List:

→ Pasta

01 - 12 oz dried penne or fusilli, 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 & Seasoning

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

→ Finishing Touches

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

# Directions:

01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté for 2-3 minutes until translucent.
02 - Add bell peppers, zucchini, cherry tomatoes, snap peas or green beans, and broccoli. Sauté for 3-4 minutes until slightly softened.
03 - Add the dried pasta, vegetable broth, salt, pepper, and red pepper flakes. Stir well 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 often, until the pasta is al dente and most of the 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 cleanup and more time doing literally anything else.
  • The pasta absorbs all that vegetable-infused broth, so every bite tastes like concentrated comfort.
  • It comes together in 30 minutes, making it perfect for those nights when hunger strikes but inspiration hasn't.
02 -
  • Stir the pasta frequently while it simmers—one distracted moment and it can stick to the bottom and burn, turning bitter and ruining the whole pot.
  • The lemon juice is not optional if you want this to taste like more than just cooked pasta and vegetables; it's the thing that makes people close their eyes and smile.
03 -
  • Don't wander away while the pasta is simmering; listen for the quiet bubbling sound that tells you it's cooking at the perfect gentle pace, not a rolling boil that will make it mushy.
  • If you can't find nutritional yeast, skip it entirely—the lemon and basil carry enough brightness on their own, and the dish doesn't need it to taste complete.
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