Easy Vegan One-Pot Pasta
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?
Ingredients
- 1x 14 oz (400 g) tin tomatoes
- 1 teaspoon dried mixed herbs (homemade or shop-bought – 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
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 >
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.
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