Vegan One-Pot Pasta Primavera is a vibrant and hearty dish that brings together the best of fresh spring and summer vegetables in a single pot. This recipe showcases a medley of colorful vegetables combined with flavorful pasta, all cooked together in a savory vegan broth. The beauty of this dish lies in its simplicity – just one pot, minimal effort, and a burst of wholesome flavors. Perfect for busy weeknights or any time you’re craving a nourishing and satisfying meal. Let’s delve into the recipe!
Recipe: Vegan One-Pot Pasta Primavera
Ingredients:
8 oz (about 2 cups) whole wheat or gluten-free pasta
1 cup cherry tomatoes, halved
1 cup broccoli florets
ONE cup sliced bell peppers (assorted colors)
1 medium zucchini, sliced
1 cup baby spinach or kale
ONE small red onion, thinly sliced
3 cloves garlic, minced
4 cups vegetable broth
1 cup unsweetened almond milk or other plant-based milk
2 tablespoons nutritional yeast
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
Red pepper flakes (optional, for heat)
Fresh basil leaves, for garnish
Instructions:
