Vegan One Pot Pasta with Spinach, Tomatoes and Broccoli
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.
- Onion
- Garlic
- 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.
Serving Ideas
- 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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Nutrition
This post was originally published on December 1, 2019 and updated on August 9, 2021.
On my previous comments I forgot to say that I did the recipe with the 3 cups of veggie bouillon and the coconut milk and it was NOT too much sauce. I didn’t have broccoli, but had some kale leaves and it went so well with the spinach. Also, instead of the cherry tomatoes, I used some chopped Roma tomatoes. All the rest of the recipe I followed exactly the same ingredients. Fresh oregano, fresh basil, fresh italian parsley, fresh thyme and fresh rosemary completed this absolutely delicious dish.
This was the most delicious and simplest recipe! After a fantastic meal, I only had one pot to clean! I love your food , Jhanelle!
Thank you so much for trying it Viviane! Well done!
Excellent one pot meal- added mushrooms and next time may add beans or fried tofu.
Thanks for trying the recipe Deborah!
Yum! Used gf noodles, a can of tomatoes, and added some soy curls in with the veggies (to soak up some of the excess liquid from the tomatoes, and add a little protein). Love it!
Thanks for sharing your subs Tara! I’m happy it worked out!
This recipe is fantastic!!!! The flavors meld so well together. We’ll definitely have this in our rotation
Thank you so much Lisa!
This was the most delicious meal ever! Thank you so much for such a great recipe. I will be making this over and over again! Amazing flavor, so creamy, I couldn’t get enough. My daughter who is in bed with the flu had some too and loved it! Thanks again, Jhanelle. Will be making more of your recipes for sure and I’m on your email list! <3 God bless and keep cooking!! 🙂
Thank you so much for trying it Judi! I appreciate the feedback!
I am new to the vegan journey, so this recipe was very much appreciated as it contains simple ingredients that I usually have in the house and has lots of options for additions or substitutions. I used the chickapea pasta which cooks in 8 minutes!
Delicious, quick and nutritional meal! Thx for sharing!
Thank you for the feedback Gloria and for trying the recipe!
Great vegan recipe!
Just made this, wow it’s so incredibly tasty I just love it. I’ve been plant-based for 4 years and I’ve been looking for that perfect creamy pasta dish, this is it! Thank you for creating and sharing this delicious dish! Made my day
Thank you so much Marion! I’m happy you enjoyed it!
Only 2 days in fridge?
The pasta does get mushier after a couple of days since it’s cooked with all the starches instead of boiling and draining separately. But if you don’t mind, it’s fine in the fridge for up to 5 days.
Excellent!
My sister, who doesn’t like anything with coconut, loved it too.
This will be in our menu rotation for sure. Thanks!
Thank you so much for the feedback Tammy!
Excellent. My family and I really enjoyed this healthy dinner.
Thank you!
Thank you for trying it Jill!
whole family loved it! And clean up crew loved the one pot.
Thanks. Larry
Thanks so much Larry! The limited clean up is appreciated in my house too haha!
This was easy, quick and delicious! Everything I want in a weeknight recipe!
Thanks so much Gwendolyn!
On a strict no oil, vegan diet, and it’s difficult to find recipes that are delicious and meet those dietary needs. This is one my husband, daughter and I loved. We add extra veggies if we have them and tweak the tomatoes a bit depending on what we have on hand. Definitely a favorite to cook and eat! Thank you so much!
Thanks so much Ashley! So happy you and your family could enjoy it as much as I did!
First of all, I rarely review recipes, but this one was so simple and easy and delicious, it will be my new go-to! I doubled the recipe, increasing the veggies a bit, and will probably add even more veggies next time (tomatoes especially!). A carton of vegetable broth and a can of coconut milk were perfect amounts for doubling the recipe, and it ended up yielding a healthy 5-6 servings by doing so. Thanks for such a delicious and easy recipe!! For someone who doesn’t exactly love cooking, this is *perfect*.
Thank you so much for trying it Jenna! I glad you could make the recipe work for you. Take care and stay safe!