Why Make This Recipe
Vegan One Pot Pasta is an excellent choice for anyone looking for a quick, healthy, and flavorful meal. This dish is not only packed with nutrients from the colorful vegetables and herbs, but it is also super easy to prepare. With minimal cleaning since everything is cooked in one pot, this recipe is perfect for busy weeknights or lazy weekends. Plus, it’s a great way to enjoy a meat-free dish that everyone will love!
🧰 Kitchen tools commonly used in similar recipes
Before starting, many home cooks like to have these basic tools ready:
How to Make Vegan One Pot Pasta
Ingredients:
- 6 oz vegan pasta
- 1/2 large onion (sliced)
- 2 cloves garlic (minced)
- 4 oz grape tomatoes (about 11)
- 2 to 3 cups vegetable stock (or water)
- 4 fresh basil leaves (or 1 tsp dried)
- 1 teaspoon dried oregano (or a mix of oregano, rosemary, and thyme)
- 1/2 tablespoon all-purpose seasoning (optional if using stock; I used roasted garlic and herb)
- 6 broccoli florets (about 3oz, fresh or frozen)
- 1 cup spinach (about 1½ oz, fresh or frozen)
- 1/2 cup coconut milk (full-fat or light)
- 2 tablespoons nutritional yeast
- Salt and pepper (to taste)
Directions:
- To a large heavy pot or pan, add the pasta, onion, garlic, tomatoes, dried herbs (not fresh), all-purpose seasoning, salt, and pepper.
- Add enough stock or water to cover the pasta completely (about 2 to 3 cups) and stir everything together.
- Partially cover the pot and boil the pasta on medium heat for 15-20 minutes or until it is al dente. If it starts boiling over, remove the cover and stir occasionally to prevent sticking.
- In the last 5 minutes of cooking, add the broccoli, spinach, coconut milk, nutritional yeast, and fresh basil.
- Reduce the heat to low and cook until the veggies are steamed, and the sauce thickens. Taste and add more salt and pepper if needed.
- Serve immediately.
How to Serve Vegan One Pot Pasta
Vegan One Pot Pasta can be served hot straight from the pot. This dish pairs excellently with a simple side salad or some crusty bread. For an extra touch, you can sprinkle some additional nutritional yeast or fresh herbs on top before serving.
How to Store Vegan One Pot Pasta
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over low heat or in the microwave. You may need to add a splash of water or vegetable stock to loosen it up.
Tips to Make Vegan One Pot Pasta
- For a creamier sauce, add more coconut milk.
- Experiment with different vegetables like bell peppers or zucchini for added flavor.
- If you like a little heat, feel free to add some red pepper flakes to the mix.
Variations
You can easily customize this recipe by swapping the pasta type or adding in your favorite proteins, such as chickpeas or lentils, to boost the nutritional content.
FAQs
1. Can I use gluten-free pasta for this recipe?
Yes, you can! Just follow the cooking time on the package of your gluten-free pasta.
2. Can I use fresh tomatoes instead of grape tomatoes?
Absolutely! You can diced fresh tomatoes for a fresher taste, just adjust the quantity as needed.
3. Is there a substitute for coconut milk?
If you prefer, you can use almond milk or cashew cream as a substitute, but it will change the flavor slightly.
Vegan One Pot Pasta
- Total Time: 30
- Yield: 4 servings 1x
- Diet: Vegan
Description
A quick, healthy, and flavorful vegan pasta dish cooked in one pot with colorful vegetables and herbs.
Ingredients
- 6 oz vegan pasta
- 1/2 large onion (sliced)
- 2 cloves garlic (minced)
- 4 oz grape tomatoes (about 11)
- 2 to 3 cups vegetable stock (or water)
- 4 fresh basil leaves (or 1 tsp dried)
- 1 teaspoon dried oregano (or a mix of oregano, rosemary, and thyme)
- 1/2 tablespoon all-purpose seasoning (optional)
- 6 broccoli florets (about 3 oz)
- 1 cup spinach (about 1½ oz)
- 1/2 cup coconut milk (full-fat or light)
- 2 tablespoons nutritional yeast
- Salt and pepper (to taste)
Instructions
- In a large heavy pot or pan, add the pasta, onion, garlic, tomatoes, dried herbs, all-purpose seasoning, salt, and pepper.
- Add enough vegetable stock or water to cover the pasta completely and stir everything together.
- Partially cover the pot and boil on medium heat for 15-20 minutes or until pasta is al dente, stirring occasionally.
- In the last 5 minutes of cooking, add the broccoli, spinach, coconut milk, nutritional yeast, and fresh basil.
- Reduce heat to low and cook until veggies are steamed and sauce thickens. Taste and adjust seasoning as needed.
- Serve immediately.
Notes
For a creamier sauce, add more coconut milk. You can customize the dish with different vegetables or proteins like chickpeas.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, pasta, one pot, quick meal, healthy recipe
