Vegan One-Pot Pasta Primavera

In a large pot, combine the pasta, cherry tomatoes, broccoli florets, sliced bell peppers, zucchini, baby spinach or kale, red onion, and minced garlic.
Pour in the vegetable broth and unsweetened almond milk. The liquid should cover the ingredients by about an inch.
Add the nutritional yeast, dried basil, dried oregano, salt, and pepper. If you like a bit of heat, you can also add red pepper flakes at this stage.
Place the pot over medium-high heat and bring the mixture to a boil. Stir occasionally to prevent sticking.
Once the mixture is boiling, reduce the heat to medium-low and let it simmer, uncovered, for about 10-12 minutes. Stir occasionally to ensure even cooking and to prevent the pasta from sticking together.
Keep simmering until the pasta is cooked al dente and the vegetables are tender.
Taste the dish and adjust the seasoning if necessary, adding more salt, pepper, or herbs as desired.
Once the pasta is cooked to your liking, remove the pot from the heat.
Serve the Vegan One-Pot Pasta Primavera hot, garnished with fresh basil leaves.
Nutrition Facts:
(assuming 1/4 of the recipe):

Calories: 320
Total Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 880mg
Total Carbohydrate: 63g
Dietary Fiber: 10g
Total Sugars: 8g
Protein: 12