• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Pesky Vegan
  • About
    • My Story
    • FAQ
  • Recipes
  • Blog
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Blog
  • Vegan FAQ
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Blog
    • Vegan FAQ
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Easy Vegan One-Pot Pasta

    Easy Vegan One-Pot Pasta

    May 22, 2023 by The Pesky Vegan | 2 Comments

    7 shares
    Jump to Recipe >
    One-Pot Veggie Pasta Recipe Pin

    Fancy a quick and simple dinner that tastes good and involves minimal washing up? One-pot pasta is here to save the day.

    Ready in just 20 minutes, this versatile recipe can be easily adapted depending on what you have to hand in the kitchen.

    Easy Vegan One-Pot Pasta in Pan

    I'm all for taking the time to cook nice pasta dishes with flavourful sauces where everything comes together at the end. But, speaking as someone who recently became a father, there are times when speed and simplicity are key.

    If you're looking for more quick vegan dinner ideas, check out these recipes for no-cook cashew alfredo and spaghetti arrabbiata.

    Jump to:

    • What is it? 🍝
    • Why I love it 💚
    • Which pasta? 🌾
    • Which veg? 🥦
    • Flavours 🌶️
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳

    What is one-pot pasta?

    One-pot pasta basically means that your pasta and sauce are all cooked together in the same pan, rather than cooking the elements separately and then combining.

    Pasta purists may not like the idea, but it's a seriously convenient way to get dinner on the table without creating too much mess. Also – and arguably more importantly – you'll have less washing up to do since there's no need for a separate pot and colander to cook and drain the pasta.

    See also these recipes for one-pot sweet potato chilli and one-pot quinoa stew.

    Why I love it

    • It can be ready in 20 minutes from start to finish
    • It really is just one pan – there's no need for a separate pan and colander to cook and drain the pasta
    • You can use the empty tomato tin to measure the exact amount of water required for this amount of pasta (two servings)
    • You can add any quick-cooking veg
    • It's low-fat and oil-free
    • It can easily be made gluten-free
    Cooked One-Pot Veggie Pasta Close-Up

    Which pasta is best?

    You can make this dish with pretty much any dried pasta variety you like, but I think spirals (fusilli or rotini) work particularly well as they're less likely to stick together.

    Generally speaking, you'll get better results with smaller shapes that are easy to stir from the start and don't have to soften first (like spaghetti, for example).

    This recipe also works with gluten-free pasta – just bear in mind that it can be a bit sensitive to over-cooking so keep an eye on it.

    See also these recipes for 15-minute tomato tahini pasta and creamy vegan mushroom pasta.

    Dried Fusilli Pasta in Bowl

    Which vegetables should I use?

    You'll want to use any veg (and mushrooms) that will cook relatively quickly and you can chop into small-ish pieces. This includes frozen veg such as spinach or peas.

    I went for half a small head of broccoli (chopped), about 6 closed cup mushrooms (sliced), and half a red pepper (deseeded and chopped). FYI broccoli is also a great one to include in this 15-minute chickpea stew.

    Mushrooms, Red Bell Pepper, and Broccoli

    Adding flavour to vegan one-pot pasta

    To make this recipe as quick and simple as possible, it's all about using dried seasonings that don't need to be fried or cooked separately.

    In this case, I use a combination of dried mixed herbs, garlic powder (or granules), smoked paprika, and nutritional yeast. If you don't have dried mixed herbs, you can recreate this with the likes of dried sage, basil, oregano, thyme, and marjoram.

    Nutritional Yeast and Spices to Flavour Pasta Dish

    What you'll need

    In addition to all the spices and veg mentioned in the sections above, this recipe basically boils down to a few simple ingredients:

    • Dried pasta of your choice (gluten-free if necessary)
    • Tinned tomatoes for the base of the sauce
    • Water that you can measure using the empty tomato can
    List of Ingredients to Make Vegan One-Pot Pasta

    How to make vegan one-pot pasta

    To a large pan, add the tinned tomatoes, mixed herbs, garlic powder, smoked paprika, nutritional yeast, chopped veg, and water.

    The empty tomato can will hold the right amount of water (1¾ cups / 14 oz / 400 ml), so you can simply fill this to the top with water and add.

    Recipe Process Shot - Adding Uncooked Ingredients to Pan

    Season with salt and pepper, stir well, and bring everything up to a simmer over medium/high heat.

    This may take 5 minutes or so (a lid on the pan can help to speed things up).

    Recipe Process Shot - Vegetable Sauce Ingredients Cooking

    Once simmering, add the dried pasta. Stir well and make sure all the pieces are submerged.

    Recipe Process Shot - Adding Dried Pasta to Pan

    Reduce the heat to a gentle simmer and cook for 10-12 minutes, stirring now and then (no need for a lid).

    The closer you get to the end of the cooking time, the more you'll want to stir. The original liquid amount should be enough, but add a splash of extra water if necessary.

    Recipe Process Shot - One-Pot Pasta Cooking in Pan

    After 10-12 minutes, the pasta should be cooked al dente and the sauce will have thickened thanks to the starch from the pasta.

    Remove from the heat and serve.

    Serving suggestions

    If available, chopped fresh parsley and a squeeze of lemon juice make for nice additions to this dish.

    You could also top with a little homemade cashew parmesan or mix in homemade cashew cream or vegan pesto for a slightly different sauce (extra points for wild garlic pesto when in season).

    Cooked One-Pot Pasta with Veg and Mushrooms

    Recipe FAQ

    Will the sauce be thick enough?

    Yes – some of the liquid will be absorbed by the pasta, some will evaporate during cooking, and the rest of the dish will be thickened by the starch in the pasta. This is just like when you add pasta cooking water to the sauce in other recipes (see this pasta puttanesca and pasta with hummus sauce, for example).

    How do I prevent the pasta from sticking together?

    You'll want to use small shapes that are easy to stir from the beginning (such as fusilli or rotini, not spaghetti). You'll also want to stir more regularly as you get to the end of the cooking time.

    Can I make the recipe gluten-free?

    This recipe works with gluten-free pasta (just note that it can be a bit sensitive to over-cooking so keep an eye on it).

    How long will this keep?

    Store in the fridge for three to four days or freezer for up to six months.

    Variations and tips for one-pot pasta

    • Quantities: I've tested this several times and it's intended to be a quick recipe for two servings. If scaling up the amounts, note that the ingredients may take longer to bring to a simmer and the required liquid amounts may vary.
    • Extra protein: If you want to add ingredients such as tofu or tempeh, you may want to cook these separately before adding. You could also sprinkle over nuts and seeds when serving.
    • Heat: Add fresh chilli or chilli powder if you want a bit of a kick.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you might also enjoy:

    • Vegan Cheesy Pasta Feature
      Vegan Cheesy Pasta Sauce (Cashew Alfredo)
    • Chickpea Stew Recipe Feature
      15-Minute Chickpea Stew with Broccoli
    • Simple Peanut Noodles with Spring Onions
      Easy Vegan Peanut Noodles (Gluten-Free)
    • Vegan and Gluten-Free Lasagne Slice
      Ultimate Vegan & Gluten-Free Lasagne

    You can also check out my full list of quick vegan dinners and vegan pasta recipes.

    Full recipe

    Easy Vegan One-Pot Pasta in Pan

    Easy Vegan One-Pot Pasta

    The Pesky Vegan
    This one-pot pasta recipe provides a speedy plant-based dinner that's simple, tasty, adaptable, low-fat, and involves minimal washing up. What's not to like?
    Rate this Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Main Course, Pasta
    Cuisine Vegan, Vegetarian
    Servings 2
    Calories 404 kcal

    Ingredients
     

    • 1x 14 oz (400 g) tin tomatoes
    • 1 teaspoon dried mixed herbs (plus more to taste, see notes)
    • 1 teaspoon garlic powder or granules
    • ½ teaspoon smoked paprika
    • 3 tablespoons nutritional yeast
    • Mixed veg of your choice, sliced or chopped (I used ½ small broccoli, ½ red pepper, and 6 mushrooms – see notes)
    • 1¾ cups (14 oz / 400 ml) water
    • 5 oz (150 g) dried pasta (I like fusilli or rotini, GF if necessary)
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • To a large pan, add the tinned tomatoes, mixed herbs, garlic powder, smoked paprika, nutritional yeast, chopped veg, and water. The empty tomato can will hold the right amount of water (1¾ cups / 14 oz / 400 ml), so you can simply fill this to the top with water and add.
    • Season with salt and pepper, stir well, and bring everything up to a simmer over medium/high heat. This may take 5 minutes or so (a lid on the pan can help to speed things up).
    • Once simmering, add the dried pasta. Stir well and make sure all the pieces are submerged. Reduce the heat to a gentle simmer and cook for 10-12 minutes, stirring now and then (no need for a lid).
    • The closer you get to the end of the cooking time, the more you'll want to stir. The original liquid amount should be enough, but add a splash of extra water if necessary.
    • After 10-12 minutes, the pasta should be cooked al dente and the sauce will have thickened thanks to the starch from the pasta. Remove from the heat and serve.
      🌱 Serving suggestions >
      📸 See recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Veg: Basically, use anything you can chop into small-ish pieces and you know doesn't take too long to cook. I used half a small head of broccoli (chopped), about 6 closed cup mushrooms (sliced), and half a red pepper (deseeded and chopped). You could also add frozen veg such as spinach or peas for an even easier meal.
    Quantities: I've tested this several times and it's intended to be a quick recipe for two servings. If scaling up the amounts, note that the ingredients may take longer to bring to a simmer and the required liquid amounts may vary.
    Pasta: Generally speaking, you'll get better results with smaller shapes that are easy to stir from the start. For example, fusilli (spirals) will work better than spaghetti.
    Gluten-free: This recipe also works with gluten-free pasta (ideally shapes such as fusilli or penne). Just bear in mind that it can be a bit sensitive to over-cooking so keep an eye on it.
    Herbs: If you don't have dried mixed herbs, you can recreate this with the likes of dried sage, basil, oregano, thyme, and marjoram.
    Heat: Add fresh chilli or chilli powder if you want a bit of a kick.
    Storage: Store in the fridge for 3-4 days or freezer for up to 6 months.
     
    * The nutrition info below is for one serving, based on a total of two servings. It assumes the use of regular wheat pasta and half a small head of broccoli.

    Nutrition

    Calories: 404kcalCarbohydrates: 79gProtein: 21gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 886mgPotassium: 1248mgFiber: 12gSugar: 12gVitamin A: 1161IUVitamin C: 85mgCalcium: 143mgIron: 5mg
    Nutrition Facts
    Easy Vegan One-Pot Pasta
    Amount Per Serving
    Calories 404 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0.4g3%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 0.2g
    Sodium 886mg39%
    Potassium 1248mg36%
    Carbohydrates 79g26%
    Fiber 12g50%
    Sugar 12g13%
    Protein 21g42%
    Vitamin A 1161IU23%
    Vitamin C 85mg103%
    Calcium 143mg14%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword easy pasta recipe, easy vegan pasta, easy vegetable pasta, vegan one-pot recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

    Social follow

    🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

    Further reading

    📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

    📖 Find out more about my story.

    🍽️ Want to get straight to the food? Hop aboard the recipe train.

    🌿 Got a question about veganism? You might find the answer in these vegan FAQs.

    « Banana Porridge with Cinnamon and Pecans
    7 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Maria

      May 23, 2023 at 12:40 pm

      Hi Alastair. I found this recipe in my inbox at 11.50 when I was just thinking about what to make for lunch, which seemed very opportune, so I went ahead and made it. I used a leek and an orange pepper which were languishing in my fridge, plus four chunks of frozen leaf spinach. The only addition I made was a little bit of Marigold Vegan Bouillon powder, something I tend to add to most savoury recipes. I used fusilli pasta. The end result was delicious and it's definitely going to become a regular in my kitchen, no doubt with subtle variations depending which veg I happen to have. I did intend to make some of your Cashew Parmesan to sprinkle on it, but found I'd run out of cashews, but it was still great. Thank you for another simple, but very inspiring recipe.

      Reply
      • The Pesky Vegan

        May 28, 2023 at 9:32 am

        Hi Maria, great to hear you could try this one out so quickly and that you enjoyed the results - thanks for the feedback!

        Reply

    Primary Sidebar

    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

    Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

    If you want to find out more about how on earth this happened – and how you can do the same – click below.

    Learn more about me →

    Free Download

    Vegan Recipes Download Sidebar

    Grab your free copy →

    Popular Posts

    • Vegan Haggis
      Ultimate Vegan Haggis
    • Vegan Lentil Dal Feature
      Go-To Vegan Dal with Spinach (Lentil Curry)
    • Vegan Butter Bean Stew with Peppers and Spinach
      Lemony Butter Bean Stew (Vegan + Gluten-Free)
    • Sugar-Free Oat Banana Cookies Feature
      2-Ingredient Banana Oat Cookies

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Terms of Use

    Newsletter

    • I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Contact

    • Contact

    Copyright © 2023 The Pesky Vegan. All rights reserved.