Vegan One-Pot Pasta Primavera (Printable Version)

Vibrant plant-based pasta with fresh vegetables, zesty lemon, and fragrant basil cooked in one pot for easy cleanup.

# Ingredient List:

→ 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 Seasonings

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

# 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 and fragrant.
02 - Incorporate bell peppers, zucchini, cherry tomatoes, snap peas, and broccoli florets. Sauté for 3 to 4 minutes until vegetables begin to soften.
03 - Add dried pasta, vegetable broth, 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 using. Taste and adjust seasonings as needed.
06 - Transfer to serving bowls immediately. Garnish with additional fresh basil and a light drizzle of olive oil if desired.

# Expert Advice:

01 -
  • Everything happens in one pot—no juggling multiple pans or the dreaded pasta water splashes that somehow end up on your sleeve.
  • It tastes like you spent hours on it when really you've been stirring for maybe fifteen minutes total.
  • The vegetables stay crisp-tender rather than mushy, which is the whole secret to making this feel fresh instead of heavy.
02 -
  • Stir frequently while simmering—this prevents the pasta from sticking to the bottom of the pot and also ensures even cooking since the pasta is cooking directly in the liquid.
  • The lemon juice goes in after heat, never before—heat can make citrus taste bitter, and you want that bright, fresh zing to shine at the very end.
03 -
  • If your broth boils off before the pasta finishes, add a splash of water—there's no shame in adjusting as you go, and pasta that's already mostly cooked can handle it.
  • Fresh basil is non-negotiable here—dried basil tastes like paper compared to the real thing, and it's literally the last thing you add, so there's no reason to compromise.
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