Vegan One-Pot Pasta Primavera (Print)

Vegan pasta primavera loaded with seasonal vegetables, lemon, and fresh basil—cook everything in one pot for a quick 30-minute dinner.

# Components:

→ Pasta

01 - 12 oz dried penne or fusilli pasta, vegan-certified

→ 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 Elements

15 - Zest and juice of 1 lemon
16 - ½ cup fresh basil leaves, torn
17 - 2 tablespoons nutritional yeast, optional

# Directions:

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.
02 - Incorporate bell peppers, zucchini, cherry tomatoes, snap peas, and broccoli florets. Continue sautéing for 3 to 4 minutes until vegetables begin to soften.
03 - Add dried pasta, vegetable broth, sea salt, black pepper, and red pepper flakes. Stir thoroughly to distribute ingredients evenly.
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. Stir in lemon zest, lemon juice, fresh basil, and nutritional yeast if desired. Taste and adjust seasoning as needed.
06 - Transfer to serving bowls immediately. Garnish with additional fresh basil and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less water running, fewer dishes piling up, and more time actually enjoying your meal.
  • The vegetables stay vibrant and crisp-tender instead of turning to mush, and somehow the pasta soaks up all that vegetable goodness while staying perfectly al dente.
  • That final squeeze of lemon and handful of basil feels like an instant upgrade, like you've stumbled onto a secret Italian grandmother's trick.
02 -
  • The pasta continues absorbing liquid even after you remove the pot from heat, so if it seems slightly loose when you finish cooking, that's correct—it'll tighten up in the next minute.
  • Don't add the lemon and basil until the very end; if they cook in the broth, they'll turn bitter and muddy instead of bright and fresh.
  • Vegetable broth quality matters more than you'd think since it's the only liquid seasoning your pasta, so taste it on its own before committing to salt levels.
03 -
  • Stir the pot more often than feels necessary during the last few minutes of cooking—this prevents the bottom from scorching and helps the pasta cook evenly.
  • Tear basil by hand instead of chopping it; the leaves bruise when cut and turn dark and bitter, while tearing keeps them bright and fragrant.
  • If you like extra richness without dairy, finish with a drizzle of really good olive oil and a sprinkle of nutritional yeast—it tastes intentional rather than like something's missing.
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