Start by heating your large skillet or wide pot over medium heat, then add the olive oil. Once it shimmers and begins to smell fragrant, toss in the minced garlic and sauté for about 30 seconds until it becomes aromatic and slightly golden, filling your kitchen with a savory aroma.
Pour in the vegetable broth and bring it to a gentle simmer. Add a pinch of salt and pepper, then stir in the dry pasta, making sure it’s submerged in the broth. This creates a flavorful base for the dish.
Increase the heat slightly to bring the mixture to a boil, then reduce it to medium-low. Cook uncovered, stirring occasionally, for about 10 minutes. During this time, the pasta absorbs the broth, softens, and begins to release starch, creating a light sauce.
After about 5 minutes, add the halved cherry tomatoes and chopped greens like spinach or kale. Stir everything together, allowing the vegetables to soften and release their vibrant colors and fresh aromas.
Check the pasta for doneness—aim for tender but al dente, with the broth mostly absorbed and slightly thickened. If needed, cook for a few more minutes or add a splash of hot water to loosen the mixture.
Turn off the heat, then squeeze fresh lemon juice over the pasta and sprinkle with dried oregano. Taste and adjust seasoning with more salt, pepper, or lemon as desired, ensuring a bright, balanced flavor profile.
Give everything one last stir, then let the pasta rest for 2 minutes. This helps the flavors meld and allows the dish to settle into a glossy, flavorful state.
Serve straight from the pot, garnished with additional herbs if desired, and enjoy the rustic, fragrant, and satisfying vegan pasta that’s ready with minimal clean-up.
