This vegan one pot pasta makes an easy, healthy dinner. It’s dairy-free, meatless and ready to serve in about 30 minutes!
This vegan one pot pasta is such a time-saver. It’s creamy, flavorful and made without adding oil.
It’s packed with healthy veggies like spinach, tomatoes and broccoli. But you can use different ingredients to make it your own. Convenient and versatile!
This recipe makes a small portion. Perfect for a cozy vegan dinner for two. But it can easily be scaled up.
Ingredients you’ll need
(Quick summary and substitutions. Full details with measurements at the end.)
- Pasta of your choice – I used Casarecce. I like the unique shape of this pasta as it holds sauces really well. It’s also sturdy so it doesn’t get overcooked easily.
This makes it perfect for one-pot dishes. Others that work well are fusilli, penne, gemelli and rotini.
Check the labels to ensure the pasta brand is vegan.
- Grape or Cherry Tomatoes – They have a sweeter flavor but you can use other tomato varieties available.
- Fresh or dried herbs – I used fresh basil and dried thyme. But other favorites include oregano and rosemary.
Add fresh herbs at the end of cooking and dried herbs at the beginning.
- Nutritional yeast – Gives the pasta a “cheesy” flavor. Vegan cheddar cheese can also be used in place of nutritional yeast.
- Coconut milk – Adds richness and creaminess. Cashew or oat milk are great creamy alternatives.
- Broccoli – Fresh or frozen. Cauliflower is a good alternative.
- Spinach – Fresh is best but frozen is a good alternative. Any leftover spinach can be used in this Spinach Artichoke Pasta or Spinach Lasagna.
Try other leafy greens such as kale or Swiss chard.
- Vegetable stock – or water
- All-purpose seasoning – adds extra flavor, especially when using water instead of stock but it’s optional. Adding mushrooms can also boost the flavor.
- Salt and pepper
For extra protein, add beans, lentils or vegan ground meat.
How to Make Vegan One Pot Pasta
1. To a large heavy pot or pan, add the pasta, onion, garlic, tomatoes, dried herbs (not fresh), all-purpose seasoning, salt and pepper.
2. Add just enough stock or water to completely cover the pasta (2 to 3 cups) and stir together.
3. Partially cover the pot and boil pasta on medium heat for 15-20 minutes or until al dente. Remove the cover altogether if it’s boiling over and stir occasionally to prevent sticking.
4. In the last 5 minutes of cooking, add the broccoli, spinach, coconut milk, nutritional yeast and fresh basil.
5. Reduce heat to low and cook until the veggies have been steamed and the sauce thickens. Taste and add more salt and pepper if needed.
6. Serve immediately.
- Vegan Garlic Knots
- Roasted vegetables
- Vegan mozzarella or vegan feta
- Toasted panko breadcrumbs for added texture – Heat some vegan butter or olive oil in a pan over medium heat. Add the breadcrumbs and cook while stirring constantly until brown and crispy.
- Top with chilli flakes for extra spiciness.
How to Store Leftovers
Any leftovers can be stored in the fridge for up to 2 days. But bear in mind that pasta becomes mushier the longer it stores. Freezing is not recommended.
How to Reheat
Stovetop: Place the desired serving of pasta in a pan on the stovetop and add a splash of water or coconut milk.
Bring to a simmer at medium heat, stir then serve.
Microwave: Place the desired serving of pasta in a microwave-safe bowl. Stir in a few tablespoons of water or coconut milk.
Heat on high for about two minutes, stopping and stirring halfway through. Serve immediately.
Can this recipe be made Gluten-free?
You can make this pasta recipe gluten-free but please note that some brands and shapes 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.
More pasta recipes:
- Vegan Mushroom Alfredo Pasta
- Vegan Gnocchi
- Vegan Pumpkin Pasta
- Vegan Coconut Cream Pasta
- Vegan Lasagna for Two
Vegan One Pot Pasta (Dairy-free, Meatless)
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
- 6 oz (170 g) vegan pasta, (about 3 cups) I used Casarecce pasta.
- ½ large (75 g) onion, sliced
- 2 cloves garlic, minced
- 4 oz (225 g) grape tomatoes, about 11
- 2 to 3 cups (473 ml) vegetable stock, or water
- 4 fresh (5 g) fresh basil leaves, or 1 tsp dried
- 1 teaspoon (5 g) dried oregano, or a mix of oregano, rosemary and thyme
- ½ tablespoon (7 g) all purpose seasoning, (optional if using stock), I used roasted garlic and herb
- 6 broccoli florets, (about 3oz, fresh or frozen)
- 1 cup (45 g) spinach, (about a 1½ oz, fresh or frozen)
- ½ cup (125 ml) coconut milk, full-fat or light
- 2 tablespoon (15 g) nutritional yeast
- salt and pepper, to taste
- To a large heavy pot or pan, add the pasta, onion, garlic, tomatoes, dried herbs (not fresh), all-purpose seasoning, salt and pepper.6 oz (170 g) vegan pasta ,1/2 large (75 g) onion ,2 cloves garlic ,4 oz (225 g) grape tomatoes ,1/2 tablespoon (7 g) all purpose seasoning ,salt and pepper ,1 teaspoon (5 g) dried oregano
- Add just enough stock or water to completely cover the pasta (2 to 3 cups) and stir together.2 to 3 cups (473 ml) vegetable stock
- Partially cover the pot and boil pasta on medium heat for 15-20 minutes or until al dente. Remove the cover altogether if it's boiling over and stir occasionally to prevent sticking.
- In the last 5 minutes of cooking, add the broccoli, spinach, coconut milk, nutritional yeast and fresh basil.6 broccoli florets ,1 cup (45 g) spinach ,1/2 cup (125 ml) coconut milk ,2 tablespoon (15 g) nutritional yeast ,4 fresh (5 g) fresh basil leaves
- Reduce heat to low and cook until the veggies have been steamed and the sauce thickens. Taste and add more salt and pepper if needed.
- Serve immediately.
- Other short pastas such as fusilli, penne, gemelli and rotini can also work.
- A handful of fresh herbs can be used in place of dried.
- Vegan cheese can be used in place of nutritional yeast.
- Oat 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” flavor.
- Add beans, lentils or vegan ground meat for extra protein.
- More vegan one-pot recipes: Sweet Potato Chili, Hamburger Helper, Jambalaya
This post was originally published on December 1, 2019 and updated on August 9, 2021.