Vegan One Pot Pasta

This vegan one pot pasta with mushrooms, spinach and tomatoes is a weeknight dinner favorite for the whole family! Quick cleanup, ready in 30 minutes or less, gluten free adaptable and easy to customize.

Say hello to your new go-to vegan pasta dinner recipe! One pot pasta couldn't be any easier to make, and yes, you only dirty one pot and one cutting board, so it's pretty much the best dinner ever.

Even better, one pot pasta is so easy to customize with various vegetables, herbs, different types of pasta and other add-ins. It also stores well in the refrigerator for leftover lunches all week!

Here's everything you need to know to make the best vegan one pot pasta. Questions? Suggestions? Leave 'em in the comments section below!

What type of pot is best?

Any heavy stainless steel or cast iron soup pot will work well for this pasta. We used a cast iron Dutch Oven from our favorite cookware brand (Le Creuset) and didn't have any issues with the pasta sticking to the bottom.

You can also use a large, deep skillet for one pot pasta – just make sure it's big enough to fit all of the liquid!

Which type of pasta is best?

Just about any variety of pasta works well in this recipe, but our favorites are fettuccine, spaghetti and linguine. Note that different pasta varieties may have different cooking times, so keep that in mind if you use a different variety in this recipe.

Can I use gluten free pasta?

Yes, we used gluten free rice and corn-based fettuccine in this recipe and it worked perfectly! Of course, gluten free pasta doesn't hold up quite as well as regular pasta, but it soaked up the sauce and stored well overnight.

We did not try this recipe with an alternative grain or legume pasta (like Banza chickpea pasta). It should work, but note that it may fall apart a bit in the pot.

Ingredients

• Olive oil: can also use vegan butter.
• Yellow onion: can also use shallots.
• Garlic
• Tomato paste: good quality tomato paste adds richness and acidity.
• White wine: a dry white wine, like Pinot Grigio or Sauvignon Blanc, works well.
• Salt & pepper
• Mushrooms: we used cremini mushrooms, but any variety will do.
• Vegetable broth & water: vegetable broth adds plenty of flavor, but we dilute it with water, otherwise we noticed it made the pasta a bit gummy.
• Fettuccine pasta: you can also use spaghetti. We used gluten free and it worked perfectly in this recipe.
• Spinach: can sub with kale or another leafy green.
• Cherry tomatoes
• Parsley & oregano/basil
• Vegan parmesan

Instructions

In a large stock pot or dutch oven, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes, until softened. Add garlic and cook for additional 2-3 minutes.

Add in tomato paste, salt, pepper, and white wine. Stir well, then add mushrooms and sauté for 4-5 minutes until they start to soften.

Add in the broth and water and bring to a boil. Once boiling, add pasta and stir well. Depending on the size of your pot, you may want to break the pasta in half before adding to make it easier to stir.

Once the pasta has slightly softened, reduce heat and stir in the spinach, tomatoes, parsley, and oregano. Simmer for 10-15 minutes, stirring frequently to make sure the pasta doesn't stick to the bottom of the pot, until the liquid is mostly absorbed and the pasta is al dente.

The liquid should reduce into a creamy sauce that coats the past. It shouldn't be completely dry – be careful not to overcook it. Nobody wants soggy pasta! See video above for a better look at the the finished pasta.

Serve topped with vegan parmesan or mozzarella, fresh herbs, and red pepper flakes.

Additions/Substitutions

• Other vegetables: this recipe can be adapted with a wide range of vegetables, including (but not limited to) zucchini, broccoli, peppers, snap peas, asparagus, artichokes, roasted red peppers, sun dried tomatoes, leafy greens, etc.
• Protein: to add extra plant-based protein, throw in a can of beans (white beans are my favorite), or add in grilled tofu or crumbled vegan sausage. If adding in the sausage, add with the onions so it has time to brown up. If you're not vegan, you can also add in regular sausage or chicken.
• Toppings: feel free to customize with any cheese (vegan or regular), fresh herbs (basil, parsley and oregano are my favorites), red pepper flakes, etc.

Storage

Let the pasta cool, then transfer to an airtight container and refrigerate for up to 5 days.

To reheat, add to a saucepan over medium-low heat, stirring often, until fully warmed. You may need to add a little more water or broth to loosen it up. Alternatively, cover and microwave in 20-30 second intervals, stirring well in between to prevent it from drying out.

More weeknight vegan pasta recipes:

• The BEST Easy Vegan Mac and Cheese
• Pasta Primavera
• Creamy Sun-Dried Tomato Pasta
• Pesto Pasta Salad
• Mushroom Alfredo

We hope you and your family love this recipe (plus the lack of dish washing!). Just a few minutes of prep work, about 20 minutes of cooking and you'll have the perfect nutritious weeknight dinner.

If you make this vegan one pot pasta recipe, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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