Vegan One-Pot Pasta Primavera (Printable version)

Vibrant plant-based pasta with fresh vegetables, lemon zest, and basil cooked in a single pot.

# 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 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 Touches

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

# How to Make It:

01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced onion and minced garlic, sautéing for 2 to 3 minutes until translucent.
02 - Add bell peppers, zucchini, cherry tomatoes, snap peas or green beans, and broccoli. Sauté for 3 to 4 minutes until slightly softened.
03 - Add dried pasta, vegetable broth, salt, pepper, and red pepper flakes. Stir thoroughly to combine all ingredients evenly.
04 - Bring 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. Adjust seasoning to taste.
06 - Transfer to serving bowls immediately. Garnish with additional fresh basil and a light drizzle of olive oil if desired.

# Expert Advice:

01 -
  • One pot means you can actually enjoy your dinner instead of standing at the sink wondering where your evening went.
  • Fresh lemon and basil make it feel restaurant-quality even though you're cooking in sweats on a Tuesday night.
  • It's naturally vegan but so packed with color and texture that nobody at the table feels like they're missing anything.
02 -
  • Stir constantly during cooking so the pasta releases its starch evenly and doesn't stick to the bottom—a stuck pot means burnt flavor that no amount of basil can fix.
  • The lemon zest matters more than you'd think because it toasts slightly from the pot's warmth, turning almost floral and intense in a way fresh zest alone never could.
03 -
  • Buy vegetables the day you plan to cook so they're at their peak flavor and everything cooks with maximum vibrancy.
  • If your broth tastes bland, it matters—taste it before you use it, and don't hesitate to swap in a better-quality brand because it's the foundation of everything else happening in the pot.
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