Vegan One Pot Pasta
The easiest and most delicious throw-together weeknight meal – Vegan One Pot Pasta.
As many of you know, I’m a pasta lover. I eat pasta at least a few times a week, and this vegan one-pot pasta is one of my go-to dinners.
This vegan one-pot pasta is super easy to make. As the name states, you only need one pot, and it takes less than 30 minutes to cook. This pasta is also packed with veggies. Feel free to spice it up and use whatever you have in your kitchen. It will still taste amazing!
You can easily swap out the whole wheat penne for a gluten-free or protein pasta if that’s more your style. This pasta stores well so I love preparing meals to eat for dinner on a busy week.
Let me know what you think of this one-pot creation by tagging me on Instagram.
Why You’ll Love This Recipe
- It’s easy: This recipe only uses one pot and doesn’t require any heavy lifting in the kitchen.
- Very versatile: Use whatever veggies you have on hand to make this pasta to your own taste.
- Quick to make: This recipe is the perfect recipe when you need something quick, nutritious, and delicious.
- Awesome for meal prep: Who doesn’t want to have pasta three days in a row? This recipe is great for meal prepping for dinner time.
How To Make This Recipe
To start, chop up your onion, mushroom, and bell pepper.
Heat your pan and drizzle with oil as desired.
Add all ingredients to a deep pan or pot.
Bring to a boil, and then simmer until pasta is al dente.
Allow cooling slightly for the “sauce” to thicken. Stir in spinach to serve.
Tips For The Vegan One Pot Pasta
- Spice it up: Add in red pepper flakes to give it a spicy kick.
- Make it creamier: Add in some coconut cream before serving to give it a creamier sauce.
- Thicken it: If your sauce isn’t thickening, add in some cornstarch or tapioca starch to thicken it up.
- Amp up the protein: Use a protein pasta to amp up that protein.
- Make it gluten-free: Use gluten-free pasta instead of whole wheat penne.
How to Store This Recipe
You can keep this pasta in an airtight container in the refrigerator for up to 5 days. You can also freeze this pasta and reheat it on a rainy day.
If you used protein or gluten-free pasta, make sure to use a lid to trap the moisture so your pasta won’t harden.
Other Vegan Pasta Recipes You’ll Love
The Recipe: Vegan One Pot Pasta Recipe
Ingredients
- 1½ cups Cherry tomatoes
- ½ Yellow onion, diced
- 1 cup Mushrooms, diced
- ¼ Bell pepper, diced
- 250g Extra firm tofu, crumbled
- 3½ tbsp Tomato paste
- 2 tbsp Balsamic vinegar
- ¼ cup Nutritional yeast
- 1 tsp Dried chili flakes
- 2 tbsp Dried parsley
- 4 cloves Garlic, minced
- 2 cups Whole wheat penne or pasta of choice
- 3 cups Vegetable broth
- 1 cup Spinach
Instructions
- Heat your pan and drizzle with oil as desired.
- Add all ingredients to a deep pan or pot. Bring to a boil, and then simmer until pasta is al dente.
- Allow to cool slightly for the “sauce” to thicken. Stir in spinach to serve.
