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This vegan one pot pasta for two is ready to serve in less than 30 minutes. It’s filled with spinach, tomatoes and broccoli for a healthy dinner.

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Dinner doesn’t get any simpler than this. Whenever you’re in need of a quick and delicious meal without having to do a ton of dishes at the end, this vegan one pot pasta should be your go-to. It’s great for busy or lazy weeknights to make cooking dinner feel less like a chore. 

One-pot pastas are a time-saver because you really only need one pot. They are so convenient and versatile since you can use many different types of ingredients to make it your own.

This vegan one-pot pasta is creamy but flavourful and packed with healthy veggies that include spinach, tomatoes and broccoli. This recipe makes a small portion, perfect for a cozy vegan dinner for two. But it can easily be scaled up to 4 or more servings.

vegan casarecce pasta with spinach tomatoes and broccoli in a bowl

Ingredients used in this Vegan One Pot Pasta:

  • Any firm pasta: I used Casarecce. I like the unique shape of this pasta as it holds sauces really well. It’s also a sturdy pasta which doesn’t get overcooked easily. This makes it perfect for one pot dishes. Other shapes that work well are fusilli, penne, gemelli and rotini.
  • Onion
  • Garlic
  • Tomatoes (cherry or grape tomatoes are sweeter)
  • Fresh or dried herbs: I used basil, oregano and rosemary
  • Nutritional yeast
  • Coconut milk for creaminess
  • Fresh or frozen broccoli and spinach.
  • Vegetable stock or water plus all-purpose seasoning (I used McCormick’s Roasted Garlic and Herb Seasoning)
  • Salt and pepper

How to Make Vegan One Pot Pasta 

  1. Add all the ingredients to a large pot, except nutritional yeast, coconut milk, broccoli and spinach.
  2. Add just enough stock or water to completely cover the pasta (about 2 to 3 cups).
  3. Partially cover the pot and boil pasta on medium heat for 15-20 minutes. Stir twice during cooking to prevent them from sticking together.
  4. Next, stir in the broccoli, spinach, coconut milk and nutritional yeast. Reduce heat and simmer until the veggies have been steamed and the sauce thickens.
  5. Serve immediately.

How to Store Leftover Pasta

Any leftover pasta can be stored in the fridge for 2 days. But bear in mind that pasta becomes mushier the longer it stores. Freezing is not recommended.

Can One Pot Pasta be made Gluten-free?

You can make one pot pasta gluten-free but please note that some brands and types may cook faster than others. To limit the risk of the pasta becoming mushy, you may have to reduce the cooking time and liquid amount. Check the package directions carefully for your specific brand.

Variations of Vegan One Pot Pasta

  • Vegan cheese can be used in place of nutritional yeast.
  • Soy or cashew milk can be used instead of coconut milk.
  • Try other leafy greens such as kale or Swiss chard.
  • Add mushrooms for even more “meaty” flavour.

 More pasta recipes:

vegan casarecce pasta with spinach tomatoes and broccoli in a bowl
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5 from 1 vote

Vegan One Pot Pasta with Spinach, Tomatoes and Broccoli

This vegan one pot pasta for two is ready to serve in less than 30 minutes. It’s filled with spinach, tomatoes and broccoli for a healthy dinner.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner
Cuisine: Vegan
Keyword: easy recipe, healthy, quick, vegan one pot pasta, vegan pasta
Servings: 2

Ingredients

  • 6 oz firm pasta, (3 cups or 170g)
  • 1/2 large onion, sliced
  • 2 cloves garlic, minced
  • 6 grape tomatoes
  • 2 to 3 cups vegetable broth or water
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp rosemary
  • 1/2 tbsp all purpose seasoning, (optional if using broth)
  • 1 handful broccoli florets, (fresh or frozen)
  • 1 handful spinach, (fresh or frozen)
  • 1/2 cup coconut milk
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste

Instructions

  • Add all the ingredients to a large pot, except nutritional yeast, coconut milk, broccoli and spinach.
  • Add just enough stock or water to completely cover the pasta (about 2 to 3 cups).
  • Partially cover the pot and boil pasta on medium heat for 15-20 minutes. Stir twice during cooking to prevent them from sticking together.
  • Next, stir in the broccoli, spinach, coconut milk and nutritional yeast. Reduce heat and simmer until the veggies have been steamed and the sauce thickens.
  • Serve immediately.

Notes

  • I used Casarecce pasta but fusilli, penne, gemelli and rotini can also work.
  • A handful of fresh herbs can be used in place of dried.
  • I used McCormick’s Roasted Garlic and Herb Seasoning as the all-purpose seasoning.
  • Vegan cheese can be used in place of nutritional yeast.
  • Soy or cashew milk can be used instead of coconut milk.
  • Try other leafy greens such as kale or Swiss chard.
  • Add mushrooms for even more “meaty” flavour.
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