Vegan One Pot Pasta Recipe

I just whipped up a Creamy Vegan One Pot Pasta that is ridiculously good, done in under 30 minutes with no boiling or straining, and you will want the recipe immediately.

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I’m obsessed with this creamy vegan one pot pasta because it hits every lazy night target: fast, messy, and wildly flavorful. I love the burst of cherry tomatoes and the punch from garlic that make the sauce sing.

It feels indulgent without being fussy, and I actually crave leftovers. And it’s exactly the kind of One Pot Pasta Recipes I send to friends when they’re tired and hungry.

No plating drama, just a bowl that looks like real life. But mostly I adore how one skillet can turn simple pantry stuff into a proper dinner.

Totally my weeknight obsession right.

Ingredients

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Spaghetti or linguine: the cozy carb that soaks up all the saucy goodness.
Olive oil: it’s smooth fat that keeps everything from sticking and adds richness.
Red onion: sweet, slightly tangy crunch that softens into mellow flavor.
Garlic: punchy, aromatic boost that makes the dish feel homemade instantly.
Cherry tomatoes: juicy pops of sweetness and bright color in every bite.
Vegetable broth: the savory base that makes the pasta saucy and not bland.
Salt: brings out flavors and balances the sweetness of tomatoes.
Black pepper: little heat and warmth, nothing overpowering.
Dried oregano: herby, Mediterranean hint that ties the tomato vibe together.
Red pepper flakes: optional kick for when you want some bite.
Baby spinach: Basically leafy green that wilts down for vitamins and color.
Lemon juice: bright, zippy finish that lifts the whole dish.
Nutritional yeast: cheesy, nutty umami if you want dairy-free depth.
Vegan Parmesan or cashew parm: adds salty, creamy finishing notes.
Fresh basil: Plus that fresh, peppery herb aroma you’ll want more of.

Ingredient Quantities

12 oz (340 g) spaghetti or linguine (you can break it in half if you want)

2 tbsp olive oil

1 small red onion, thinly sliced

3 garlic cloves, minced

2 cups cherry tomatoes, halved (about 12 oz)

4 cups (1 L) low sodium vegetable broth

1 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper

1 tsp dried oregano

1/4 tsp red pepper flakes, optional

4 cups baby spinach, loosely packed

1 tbsp fresh lemon juice (about half a lemon)

2 tbsp nutritional yeast, optional for cheesy flavor

2 tbsp vegan Parmesan or finely grated cashew “parm”, optional

1/2 cup fresh basil leaves, torn

How to Make this

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1. Heat 2 tbsp olive oil in a large wide pot over medium heat. Add the thinly sliced red onion and cook, stirring, until soft and a little translucent, about 4 minutes.

2. Add the minced garlic and cook for 30 seconds until fragrant, careful not to burn it.

3. Toss in the halved cherry tomatoes and cook 2 minutes until they start to soften and release juices.

4. Add the spaghetti or linguine (break it in half first if you prefer), then pour in 4 cups vegetable broth so the pasta is mostly covered. Sprinkle in 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano and the 1/4 tsp red pepper flakes if using.

5. Turn the heat up to high to bring everything to a boil, then reduce to a steady simmer. Stir every 1 to 2 minutes so the pasta doesn’t stick to the bottom and to help it cook evenly. Simmer uncovered for about 10 to 12 minutes, or until pasta is al dente and most of the liquid is absorbed.

6. When the pasta is almost done fold in the 4 cups loosely packed baby spinach so it wilts into the pasta. Add 1 tbsp fresh lemon juice and stir to combine.

7. Remove from heat and stir in 2 tbsp nutritional yeast if you want a cheesy flavor, and 2 tbsp vegan Parmesan or grated cashew parm if using. Taste and add more salt or pepper if needed.

8. Tear in the 1/2 cup fresh basil leaves and give everything one last toss. If the sauce seems too thick add a splash of water or broth to loosen.

9. Serve hot, maybe with extra vegan parm on top. Leftovers keep well refrigerated and actually taste better the next day after the flavors marry.

Equipment Needed

1. Large wide pot (for cooking the pasta and sauce in one pan)
2. Wooden spoon or heatproof spatula (for stirring so pasta doesn’t stick)
3. Chef’s knife (for slicing onion, halving tomatoes, tearing basil)
4. Cutting board
5. Measuring cups and spoons (for broth, oil, spices)
6. Tongs (to lift and toss pasta)
7. Colander or spider strainer (for draining if needed)
8. Citrus juicer or small reamer (for the lemon juice)
9. Small bowl or ramekin (to hold minced garlic or measured spices)

FAQ

Q: Can I use a different pasta shape or whole wheat pasta?

A: Yes. Any long pasta like linguine or bucatini works, and shorter shapes like penne are fine too. Whole wheat cooks a bit longer and absorbs more liquid, so add 1/2 cup extra broth and check doneness a few minutes later.

Q: My stovetop is different, how do I know when the pasta is done?

A: Start checking at the package's lower time. The pasta should be tender but with a slight bite. If the liquid is gone but pasta is still chewy, add 1/4 cup hot broth or water and cook a minute more. Taste is the best judge.

Q: Can I skip the nutritional yeast and vegan parm?

A: Totally. They just add a cheesy note. You can use toasted ground cashews for richness, or leave them out for a lighter dish. A splash more lemon helps brighten it if you skip the cheesy stuff.

Q: How do I store and reheat leftovers?

A: Cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or broth to loosen it, or microwave with a little liquid, stirring halfway through.

Q: The sauce is too thin or too thick, what do I do?

A: If it is too thin, simmer a few minutes uncovered to reduce and thicken. If it is too thick or sticking, stir in 2 to 4 tablespoons of hot broth or water until it loosens up.

Q: Can I add protein or veggies to bulk it up?

A: Yes. Stir in cooked chickpeas, white beans, or sliced mushrooms toward the end. Frozen peas or bell peppers work too, add them a few minutes before the end so they heat through but dont get mushy.

Vegan One Pot Pasta Recipe Substitutions and Variations

Spaghetti or linguine: swap for penne, rigatoni, or whole wheat pasta if you want more bite or fiber. If you only got long pasta, breaking it in half helps it cook evenly in one pot.
Olive oil: use avocado oil or light tasting sunflower oil for a neutral flavor, or a little vegan butter for richer taste, but watch the heat so it doesn’t burn.
Vegetable broth: low sodium chicken style broth substitute works in a pinch, or dissolve 1 cube of bouillon in 4 cups water. If you only have stock concentrate use less salt at first and taste.
Baby spinach: swap with kale (stems removed, ribs torn out) or baby chard; tougher greens need a minute or two longer to wilt, and they add a stronger flavor.

Pro Tips

1) Salt the cooking liquid like you mean it. Veg broth can be bland so add a bit more than you think before the pasta goes in, taste the finished dish and tweak. If it still needs brightness, add another splash of lemon at the end, not while it cooks.

2) Stir often and scrape the bottom with a wooden spoon. This one-pot trick keeps the noodles from clumping and makes the tomatoes break down into a saucy coating. If it looks too thick toward the end, add small splashes of hot water or broth, not cold, so you dont shock the pasta.

3) Fold the spinach in off the heat so it doesnt get soggy. Spinach wilts fast and will overcook if you leave it in the hot pot, so add it just before you finish, then cover for a minute if you want it extra soft. Reserve a few basil leaves for garnish, tearing them by hand for more aroma.

4) Boost umami without fake cheese overload. A spoonful of nutritional yeast plus a little grated cashew parm gives depth, but if you want more body try a splash of soy sauce or miso dissolved in a tablespoon of hot broth, added sparingly. Taste as you go, its easy to overdo the salty stuff.

Recipe by Francis Mead

0.0 from 0 votes

I just whipped up a Creamy Vegan One Pot Pasta that is ridiculously good, done in under 30 minutes with no boiling or straining, and you will want the recipe immediately.

Servings

servings

Calories

467

kcal

Equipment: 1. Large wide pot (for cooking the pasta and sauce in one pan)
2. Wooden spoon or heatproof spatula (for stirring so pasta doesn’t stick)
3. Chef’s knife (for slicing onion, halving tomatoes, tearing basil)
4. Cutting board
5. Measuring cups and spoons (for broth, oil, spices)
6. Tongs (to lift and toss pasta)
7. Colander or spider strainer (for draining if needed)
8. Citrus juicer or small reamer (for the lemon juice)
9. Small bowl or ramekin (to hold minced garlic or measured spices)

Ingredients

12 oz (340 g) spaghetti or linguine (you can break it in half if you want)
2 tbsp olive oil
1 small red onion, thinly sliced
3 garlic cloves, minced
2 cups cherry tomatoes, halved (about 12 oz)
4 cups (1 L) low sodium vegetable broth
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
1 tsp dried oregano
1/4 tsp red pepper flakes, optional
4 cups baby spinach, loosely packed
1 tbsp fresh lemon juice (about half a lemon)
2 tbsp nutritional yeast, optional for cheesy flavor
2 tbsp vegan Parmesan or finely grated cashew "parm", optional
1/2 cup fresh basil leaves, torn

Directions

Heat 2 tbsp olive oil in a large wide pot over medium heat. Add the thinly sliced red onion and cook, stirring, until soft and a little translucent, about 4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant, careful not to burn it.
Toss in the halved cherry tomatoes and cook 2 minutes until they start to soften and release juices.
Add the spaghetti or linguine (break it in half first if you prefer), then pour in 4 cups vegetable broth so the pasta is mostly covered. Sprinkle in 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano and the 1/4 tsp red pepper flakes if using.
Turn the heat up to high to bring everything to a boil, then reduce to a steady simmer. Stir every 1 to 2 minutes so the pasta doesn't stick to the bottom and to help it cook evenly. Simmer uncovered for about 10 to 12 minutes, or until pasta is al dente and most of the liquid is absorbed.
When the pasta is almost done fold in the 4 cups loosely packed baby spinach so it wilts into the pasta. Add 1 tbsp fresh lemon juice and stir to combine.
Remove from heat and stir in 2 tbsp nutritional yeast if you want a cheesy flavor, and 2 tbsp vegan Parmesan or grated cashew parm if using. Taste and add more salt or pepper if needed.
Tear in the 1/2 cup fresh basil leaves and give everything one last toss. If the sauce seems too thick add a splash of water or broth to loosen.
Serve hot, maybe with extra vegan parm on top. Leftovers keep well refrigerated and actually taste better the next day after the flavors marry.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.