Vegan pasta bursting with fresh veggies, lemon zest, and basil, cooked together in one pot for ease.
# 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 Seasoning
10 - 4 cups low-sodium vegetable broth
11 - 2 tablespoons extra-virgin olive oil
12 - 1 teaspoon sea salt
13 - 1/2 teaspoon freshly ground black pepper
14 - Pinch of red pepper flakes, optional
→ Finishing Touches
15 - Zest and juice of 1 lemon
16 - 1/2 cup fresh basil leaves, torn
17 - 2 tablespoons nutritional yeast, optional
# How-To Steps:
01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté for 2–3 minutes until translucent.
02 - Add bell peppers, zucchini, cherry tomatoes, snap peas or green beans, and broccoli. Sauté for 3–4 minutes until slightly softened.
03 - Add dried pasta, vegetable broth, salt, pepper, and red pepper flakes. Stir well to combine all ingredients.
04 - Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 10–12 minutes, stirring often, until the pasta is al dente and most of the 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 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
