One Pot Vegan Pasta

The aroma of sautéing onions and garlic fills the kitchen as you prepare a delightful dish that comes together in just one pot. This One Pot Vegan Pasta is quick to whip up, taking only about 30 minutes from start to finish, and it’s perfect for busy weeknights because it keeps cleanup minimal while maximizing flavor.

This recipe is ideal for anyone seeking a hearty, plant-based meal that packs in nutrition and taste. Whether you’re entertaining friends or simply enjoying a quiet evening at home, this dish is sure to satisfy. You can also make it ahead of time and store any leftovers for a quick lunch or dinner throughout the week.

Why You’ll Love This Recipe

• Prepare everything in just one pot for easy cleanup.
• The creamy sauce balances perfectly with the pasta’s texture.
• It’s packed with nutritious ingredients like spinach and tomatoes.
• Ready in about 30 minutes, making it perfect for busy nights.

What You’ll Need

Gather the following ingredients to create a delicious one pot meal.

For the Base

• 1 tablespoon olive oil
• 1 small sweet onion, chopped
• 4 cloves garlic, minced
• 15 ounce can diced tomatoes, with their juices

For the Broth

• 3 cups vegetable broth
• 1 tablespoon Italian seasoning
• 1/3 cup sun dried tomatoes, chopped small
• 1 tablespoon tomato paste

For the Pasta

• 12 ounces small pasta, I used fusilli

For the Creamy Finish

• 2-3 cups baby spinach
• 1/2 cup vegan mascarpone (OR coconut cream, vegan cream cheese/sour cream)
• 1/2 cup vegan parmesan cheese, shredded
• Salt + pepper, to taste

Vegan mascarpone can be swapped with coconut cream or vegan cream cheese.

Substitutions & Swaps

• Use penne or rotini in place of fusilli.
• Replace sun dried tomatoes with fresh, roasted tomatoes.
• Any plant-based cream works for mascarpone.
• Adjust Italian seasoning based on preference.

How to Make It

Let’s create this simple and delicious dish step-by-step.

Sauté

Heat the olive oil over medium heat and sauté the onions until translucent, about 3-4 minutes.

Add Garlic

Add the minced garlic and sauté for another minute, until fragrant.

Combine Ingredients

Add the diced tomatoes with the juices, vegetable broth, Italian seasoning, sun dried tomatoes, and tomato paste. Stir well so the tomato paste dissolves into the broth.

Cook Pasta

Now, add the pasta, bring to a boil, then reduce heat to a simmer and cook, stirring often, until the pasta is done, about 10-12 minutes. If needed, add a little extra liquid (broth or water) so the pasta doesn’t dry out.

Wilt Spinach

Stir in the baby spinach and let it wilt for a minute or two.

Finish with Cream

Lastly, stir in the vegan mascarpone and parmesan. The sauce should be creamy and thick at this point. Let it sit, covered, for about 5 minutes before serving so the sauce can thicken a bit more. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the pasta tends to become mushy when frozen.
Reheat: Use the stovetop over medium heat for 5-7 minutes.

Tips for Best Results

• Stir frequently to prevent the pasta from sticking.
• Adjust seasoning after cooking to taste.
• For extra flavor, add some crushed red pepper flakes.
• Consider garnishing with fresh basil or parsley before serving.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pair with crusty bread for dipping in the sauce.
• Great for meal prep or leftovers for lunch the next day.