Vegan One-Pot Pasta Primavera (Print Version)

Vegan pasta loaded with seasonal vegetables in a light lemon-basil broth.

# What You’ll 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 & Seasoning

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 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 - 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 - Add bell peppers, zucchini, cherry tomatoes, snap peas, and broccoli florets to the pot. Sauté for 3 to 4 minutes until vegetables begin to soften.
03 - Add dried pasta, vegetable broth, salt, pepper, and red pepper flakes to the pot. Stir thoroughly to distribute pasta evenly and prevent clumping.
04 - Bring the 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 light drizzle of olive oil if preferred.

# Additional Tips::

01 -
  • One pot means one cleanup: After a long day, this is genuinely life-changing.
  • The vegetables stay vibrant: They cook just enough to soften without turning to mush.
  • Lemon and basil make it taste fancy: Guests never believe something this simple tastes this good.
  • It's naturally vegan: No one misses dairy when fresh basil and lemon do this much work.
02 -
  • Stir often during cooking: The pasta releases starch that thickens the broth naturally, but constant stirring prevents sticking and ensures even cooking.
  • Add lemon at the end, not the beginning: I learned this the hard way—lemon added too early tastes bitter and muted; added at the very end, it's bright and alive.
03 -
  • Don't walk away during the simmer: Stirring every minute or so prevents the bottom from sticking and ensures the pasta cooks evenly.
  • Zest the lemon before juicing: Once you cut into it, it's harder to zest, so grab your microplane first if you have one.
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