Vibrant plant-based pasta with fresh vegetables, zesty lemon, and fragrant basil—all cooked in a single pot for easy cleanup.
# Components:
→ 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
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 - In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced red onion and minced garlic; sauté for 2–3 minutes until translucent and fragrant.
02 - Add bell peppers, zucchini, cherry tomatoes, snap peas or green beans, and broccoli florets. Sauté for 3–4 minutes, stirring occasionally, until vegetables begin to soften and develop light caramelization.
03 - Add dried pasta, vegetable broth, sea salt, black pepper, and red pepper flakes if using. Stir thoroughly to ensure even distribution and prevent pasta from clumping.
04 - Bring mixture to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 10–12 minutes, stirring frequently, until pasta reaches al dente consistency and liquid is mostly absorbed.
05 - Remove from heat. Stir in lemon zest, fresh lemon juice, torn 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 desired.
