One Pot Creamy Pasta
Sometimes the best meals are the ones with the least cleanup, like this one pot creamy pasta. It cooks entirely in one skillet in under 30 minutes, and is fully plant-based.
As a full-time vegan content creator and cookbook author, I spend a lot of time in the kitchen. For every successful recipe, there are often a few failed experiments. Naturally, with every attempt to get it right comes a pile of dirty dishes.
I’ve always loved one pot wonders, but now that I have a baby, these recipes are not just a preference – they are a must!
Why You’ll Love This Recipe
- Minimal effort and minimal cleanup. Everything cooks in one pan, and there is very little prep.
- This dish is super creamy without feeling heavy. If you like the rich ntexture but want something easy on the stomach, this is the perfect combination.
- Have I mentioned that this recipe only takes 20 minutes? It’s the perfect weeknight meal, and an absolute dream for busy or tired cooks.
- As a beginner friendly recipe, it’s almost impossible to mess up. If you’re dipping your toes into plant-based cooking, you have to make this!
Key Ingredients
- Pappardelle are wide, tender noodles that make the perfect “vehicle” for the creamy sauce.
- Cherry tomatoes add acidity and sweetness. My favorite thing about them is that they are easy to prep: just cut in half!
- Tomato paste brings additional tomato flavor, and an earthy umami depth.
- Plant-based cream is responsible for that rich, creamy texture of this pasta dish. You can use soy, coconut, or cashew cream to make the sauce silky.
- Spinach adds a spash of green color, along with being one of your 30 weekly plants.
Hack It!
- Use a different type of pasta: spaghetti, linguine, or penne all work. Just make sure to adjust the cooking time accorngly.
- Swap the spinach for a different type of greens, like kale or Swiss chard. If you don’t like leafy greens, why not supplement with frozen broccoli or peas.
- Use store-bought vegan cream or make your own by blending cashews or Tofu Cream.
- Are you trying to eat more protein? Add chickpeas, crispy tofu cubes, or white beans fit right in.
- Make it spicy with red chili flakes or a drizzle of sriracha.
How to Make One Pot Creamy Pasta
Step 1: In a large deep skillet, add the pappardelle pasta, cherry tomatoes, red onion, garlic, spinach, vegetable broth, tomato paste, plant-based cream and vegetable broth.
Step 2: Set the heat to medium and cover the pan. Cook for 4-5 minutes until the pasta is softened slightly.
Step 3: Uncover, and stir until everything is combined. Then, cover again for an additional to 5-7 minutes, stirring again halfway through, until the pasta is al dente.
Step 4: Serve with freshly chopped parsley and vegan parmesan, as desired.
Frequently Asked Questions
Yes, just watch the timing since GF pasta can cook faster or break down more easily. Alternatively, you can cook the pasta separately with vegetable broth while the rest of the ingredients simmer into a sauce.
If I am being honest, it tastes best fresh. You can still store leftovers for 2-3 days in the fridge, and be sure to add a bit of water when reheating to “loosen” it up.
Yes, I am alwayd supportive of using canned or frozen foods to save time. I would recoomend that you go for crushed or diced.
More Plant-Based Pasta Recipes
- French Onion Pasta
- Creamy Tortellini Pasta
- Creamy Corn Pasta
- Zucchini Pesto Sauce
- One Pot Cherry Tomato Pasta
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The Recipe: One Pot Creamy Pasta
Ingredients
- 200 g pappardelle pasta, 4 dry nests, or similar
- 2 cups cherry tomatoes, cut in half
- ½ red onion, diced
- 2 cloves garlic, minced
- 1 handful spinach, heaping, chopped or baby spinach
- 2 cups vegetable broth
- 4 tbsp tomato paste, heaping
- 1 cup plant-based cream, soy, coconut, cashew, or sunflower
To serve
- fresh parsley, chopped
- vegan parmesan, grated
Equipment
- Large skillet with a lid
Instructions
- In a large deep skillet, add the pappardelle pasta, cherry tomatoes, red onion, garlic, spinach, vegetable broth, tomato paste, plant-based cream and vegetable broth.
- Set the heat to medium and cover for 4 to 5 minutes until the pasta is softened, slightly.
- Uncover, and stir until everything is combined, then cover again for an additional to 5 to 7 minutes, stirring again halfway through, until the pasta is al dente.
- Serve with freshly chopped parsley and vegan parmesan, as desired.
Notes
- Use a different type of pasta: spaghetti, linguine, or penne all work. Just make sure to adjust the cooking time accorngly.
- Swap the spinach for a different type of greens, like kale or Swiss chard. If you don’t like leafy greens, why not supplement with frozen broccoli or peas.
- Use store-bought vegan cream or make your own by blending cashews or tofu cream.
- Are you trying to eat more protein? Add chickpeas, crispy tofu cubes, or white beans fit right in.
- Make it spicy with red chili flakes or a drizzle of sriracha.