Vegan One-Pot Pasta Primavera (Printable Version)

A quick vegan pasta bursting with lemon, basil, and fresh vegetables, all made in one pot for easy cooking.

# 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 Seasoning

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 Make:

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 and fragrant.
02 - Incorporate bell peppers, zucchini, cherry tomatoes, snap peas, and broccoli. Sauté for 3 to 4 minutes until vegetables begin to soften slightly.
03 - Add dried pasta, vegetable broth, sea salt, black pepper, and red pepper flakes. Stir thoroughly to distribute pasta evenly and prevent sticking.
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 is absorbed.
05 - Remove from heat and stir in lemon zest, lemon juice, fresh basil, and nutritional yeast if desired. Taste and adjust seasoning as needed.
06 - Transfer to serving dishes immediately. Garnish with additional fresh basil and a light drizzle of olive oil if preferred.

# Cooking Tips:

01 -
  • Everything happens in one pot, so your kitchen stays peaceful and your sink doesn't judge you.
  • Fresh basil and lemon juice transform simple vegetables into something that tastes like a trattoria meal without the guilt or expense.
  • It comes together in thirty minutes, which means weeknight dinners suddenly feel less like a negotiation with yourself.
02 -
  • Don't walk away during those final minutes of cooking; pasta cooked in broth can go from perfect to sticky in the time it takes to check your phone.
  • Lemon juice added at the end matters more than lemon juice cooked into the pot—the heat dulls its brightness, so always save some for finishing.
03 -
  • Use vegetable broth that you actually enjoy drinking, because you're making a pasta bath, not just following a recipe—the broth is the foundation.
  • Keep a microplane zester within arm's reach; it makes the difference between flavorful and inspired when it comes to citrus.
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