Introduction
Who doesn’t love a dish that’s hearty, delicious, and requires just one pot? This Vegan One-Pot Pasta checks all those boxes and more! It’s my go-to meal when I want something easy yet satisfying without spending too much time or cleaning a mountain of dishes. The pasta simmers right in the sauce, which means it absorbs all those amazing flavors. Plus, you only have to chop a few ingredients, toss them in, and let the magic happen.
This recipe has become a lifesaver on busy weeknights or even lazy Sundays. I remember the first time I tried it—I was shocked that something so simple could be packed with so much flavor! The best part? You can add your favorite veggies, adjust the spice level, and truly make it your own.
Whether you’re a long-time vegan, dabbling in plant-based meals, or just looking for a healthy, comforting dinner option, this one-pot pasta is a must-try. It’s creamy, a little spicy, and oh-so-cozy—let’s dive in!
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep and cook time, and all in one pot—perfect for weeknights!
- Budget-Friendly: Uses simple, everyday ingredients like pasta, tomatoes, garlic, and spinach.
- Packed with Flavor: The blend of Italian herbs, a touch of spice, and the richness of coconut milk create an incredible depth of flavor.
- Family-Friendly: Kids and adults alike will enjoy this hearty pasta that’s both nourishing and comforting.
- Customizable: Easily swap out veggies, add different spices, or adjust the flavors to suit your taste. It’s a recipe that welcomes creativity!
Imagine biting into perfectly cooked pasta coated in a creamy tomato sauce with hints of garlic, basil, and a sprinkle of chili flakes. It’s the kind of meal that just feels like a warm hug!
Preparation Time and Servings
- Total Time: 30-35 minutes
- Servings: 4-6
- Nutrition (per serving): Calories: 350, Protein: 12g, Carbs: 56g, Fat: 8g
Ingredients
- 8 oz pasta (penne, fusilli, or spaghetti)
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk (for creaminess)
- 3 cups vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or yellow)
- 2 cups fresh spinach
- 1 cup sliced mushrooms (optional)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp red chili flakes (optional for a little heat)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Each ingredient brings something unique to the dish: the coconut milk adds creaminess, the vegetable broth infuses a rich flavor, and the Italian herbs and chili flakes bring warmth and zest. Feel free to get creative with any extra veggies you have on hand!
Step-by-Step Instructions
- Heat the Oil
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once it’s warm, add the chopped onion and sauté for about 3 minutes until it turns translucent. This is the start of building the flavor!
- Add Garlic and Veggies
- Add the minced garlic and cook for another 1 minute until it becomes fragrant. Then, toss in the diced bell pepper and sliced mushrooms. Stir and cook for 3-5 minutes until the veggies soften.
- Pour in the Base Ingredients
- Add the diced tomatoes (with their juices), vegetable broth, and coconut milk to the pot. Stir well to combine everything. The tomatoes and coconut milk will create the perfect creamy base for your pasta.
- Add Pasta and Seasonings
- Pour the dry pasta straight into the pot, then sprinkle in the Italian seasoning, red chili flakes, salt, and pepper. Give it a good stir to ensure the pasta is evenly distributed and covered by the liquid. This way, the pasta absorbs all the flavors as it cooks.
- Simmer and Stir
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10-12 minutes. Stir every 3-4 minutes to make sure the pasta doesn’t stick to the bottom of the pot.
- Add Spinach and Adjust Seasoning
- Once the pasta is al dente, stir in the fresh spinach. Let it cook for 1-2 minutes until it wilts. Taste and adjust the seasoning if needed—maybe a pinch more salt or chili flakes.
- Finish and Garnish
- Turn off the heat and let the pasta sit for a couple of minutes to thicken. Garnish with fresh basil or parsley, and get ready to dig in!
Optional Variation: For extra creaminess, add a tablespoon of nutritional yeast. It brings a cheesy flavor that’s perfect for plant-based dishes.
How to Serve
- Serve hot with a sprinkle of fresh basil or parsley.
- Pair it with a side of crusty garlic bread to scoop up every last bit of that creamy sauce.
- For an extra pop of flavor, top with red chili flakes or a sprinkle of nutritional yeast.
- This pasta is perfect on its own, but a fresh green salad makes a light, refreshing side.
Additional Tips
- Choose the Right Pasta: Short pasta shapes like penne or fusilli work best because they hold the sauce well.
- Don’t Rush the Simmer: Allowing the pasta to cook slowly in the sauce helps it absorb all the flavors.
- Customize the Veggies: Add in whatever veggies you have on hand, like zucchini, cherry tomatoes, or even frozen peas!
- Thicken the Sauce: If you prefer a thicker sauce, let the pasta sit for a few extra minutes after turning off the heat.
- Leftover Tip: This pasta reheats beautifully! Just add a splash of vegetable broth when reheating to bring back its creaminess.
Recipe Variations
- Gluten-Free Option: Use gluten-free pasta, and be sure to check that your vegetable broth is gluten-free.
- Low-Fat: Substitute light coconut milk or even unsweetened almond milk for a lighter version.
- Extra Veggies: Add diced zucchini, cherry tomatoes, or chopped kale for an extra nutrient boost.
- Spicy Version: For those who like a bit of heat, add a chopped jalapeño along with the bell pepper.
- Herb Twist: Try using fresh oregano or thyme instead of basil for a different flavor profile.
Serving Suggestions
This vegan one-pot pasta is delicious on its own, but here are a few ways to round out the meal:
- Sides: Serve with a simple arugula salad with a lemon vinaigrette, or roasted vegetables for a hearty, balanced meal.
- Beverages: Since we’re going alcohol-free, a refreshing iced tea or sparkling water with lemon pairs beautifully with this dish.
- For Kids: Try topping their bowls with vegan parmesan cheese or nutritional yeast for a cheesy taste they’ll love.
Freezing and Storage
- Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Freezing: If you’d like to freeze it, let the pasta cool completely, then transfer to a freezer-safe container. It’ll keep for up to 2 months.
- Reheating Tips: Reheat on the stove with a splash of vegetable broth or water to bring back its creamy consistency. Avoid the microwave as it can dry out the pasta.
Special Equipment
- Large Pot with Lid: For evenly cooking the pasta and veggies all in one place.
- Wooden Spoon: Ideal for stirring without scratching the pot.
- Chef’s Knife: To make quick work of chopping veggies.
FAQ Section
1. Can I use any type of pasta? Yes, although short pastas like penne or fusilli work best as they hold the sauce well. Avoid angel hair or other delicate pastas, as they may overcook.
2. Can I make this recipe ahead? Absolutely! Prepare and store it in the fridge, then reheat on the stove with a splash of vegetable broth when ready to serve.
3. Is there a substitute for coconut milk? You can use any plant-based milk, but almond or cashew milk works best if you prefer a lighter sauce.
4. Can I use fresh tomatoes instead of canned? Yes! About 4 medium tomatoes, chopped, will work perfectly.
Print
Vegan One Pot Pasta
- Total Time: 35 minutes
Ingredients
- 8 oz pasta (penne, fusilli, or spaghetti)
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk (for creaminess)
- 3 cups vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or yellow)
- 2 cups fresh spinach
- 1 cup sliced mushrooms (optional)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp red chili flakes (optional for a little heat)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat the Oil
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once it’s warm, add the chopped onion and sauté for about 3 minutes until it turns translucent. This is the start of building the flavor!
- Add Garlic and Veggies
- Add the minced garlic and cook for another 1 minute until it becomes fragrant. Then, toss in the diced bell pepper and sliced mushrooms. Stir and cook for 3-5 minutes until the veggies soften.
- Pour in the Base Ingredients
- Add the diced tomatoes (with their juices), vegetable broth, and coconut milk to the pot. Stir well to combine everything. The tomatoes and coconut milk will create the perfect creamy base for your pasta.
- Add Pasta and Seasonings
- Pour the dry pasta straight into the pot, then sprinkle in the Italian seasoning, red chili flakes, salt, and pepper. Give it a good stir to ensure the pasta is evenly distributed and covered by the liquid. This way, the pasta absorbs all the flavors as it cooks.
- Simmer and Stir
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10-12 minutes. Stir every 3-4 minutes to make sure the pasta doesn’t stick to the bottom of the pot.
- Add Spinach and Adjust Seasoning
- Once the pasta is al dente, stir in the fresh spinach. Let it cook for 1-2 minutes until it wilts. Taste and adjust the seasoning if needed—maybe a pinch more salt or chili flakes.
- Finish and Garnish
- Turn off the heat and let the pasta sit for a couple of minutes to thicken. Garnish with fresh basil or parsley, and get ready to dig in!
Nutrition
- Serving Size: 6
- Calories: 350
- Fat: 8g
- Carbohydrates: 56g
- Protein: 12g
Conclusion
There you have it, a cozy, delicious Vegan One-Pot Pasta that’s as easy to make as it is delightful to eat! Whether it’s a busy weeknight or a relaxed weekend, this pasta has a way of satisfying everyone around the table. I’d love to see how your one-pot pasta turns out, so tag me in your photos and let me know your favorite twists on the recipe!
Your new go-to Vegan One-Pot Pasta! It’s one of those recipes that surprises you with its simplicity yet rewards you with incredible flavor. Whether you’re a busy professional, a student, or just someone who values delicious meals without tons of prep and cleanup, this pasta dish is perfect.
The best part? It’s totally customizable, so you can make it your own every time you prepare it. Add extra veggies, turn up the spice, or toss in your favorite herbs for even more depth of flavor. With each bite, the creamy sauce, tender pasta, and perfectly cooked veggies come together to create a comforting bowl of plant-based goodness.
I’d love to know how this dish turns out for you! Did you try any fun twists? Maybe some zucchini, cherry tomatoes, or extra basil? Share your creations with me in the comments, and don’t forget to tag me on social media—I can’t wait to see your delicious versions!
