Vegan One-Pot Pasta Primavera (Printable)

Vegan pasta with seasonal vegetables, lemon, and basil cooked in one pot.

# What You Need:

→ 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, or to taste
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 - Stir in bell peppers, zucchini, cherry tomatoes, snap peas, and broccoli florets. Sauté for 3 to 4 minutes until vegetables are slightly softened.
03 - Add dried pasta, vegetable broth, salt, 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 and most liquid absorbs.
05 - Remove from heat. Stir in lemon zest, lemon juice, fresh basil, and nutritional yeast if using. Adjust seasoning to taste.
06 - Divide into serving bowls immediately. Garnish with additional fresh basil and a light drizzle of olive oil if desired.

# Expert Advice:

01 -
  • The whole meal cooks in one pot while you barely lift a finger, leaving you more time to breathe and less time scrubbing.
  • Fresh vegetables stay vibrant and slightly crisp, never mushy or overcooked, because everything times out perfectly.
  • Lemon and basil at the end wake up your palate in a way that feels elegant without being fussy.
02 -
  • Stir often during the simmering stage—the pasta at the bottom of the pot will stick if you leave it alone, and you want every piece tender and coated, not some crunchy and some overcooked.
  • Don't walk away thinking you can add lemon later; it needs to go in right when you pull the pot off the heat so the brightness doesn't cook away into nothing.
03 -
  • Keep the heat at a true gentle simmer, not a rolling boil, so the vegetables don't break apart and the pasta cooks evenly rather than splitting and falling into threads.
  • If your broth runs out before the pasta is tender, add hot water a splash at a time—the pasta will keep drinking as long as there's liquid, so don't panic.
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