Description
A vibrant and healthy one-pot vegan pasta dish packed with fresh spring vegetables.
Ingredients
- 8 oz pasta
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup peas
- 1 cup carrots, sliced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1/2 cup nutritional yeast
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add pasta, zucchini, peas, carrots, bell pepper, and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes, or until pasta is al dente and vegetables are tender.
- Stir in nutritional yeast, salt, and pepper.
- Serve immediately.
Notes
- For extra creaminess, stir in a tablespoon of vegan butter at the end.
- Garnish with fresh parsley or basil.
- Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian