This One Pot Pasta is the easiest dinner to make with minimal cleanup and can be made from start to finish in less than an hour. It is filled with veggies and can be made gluten-free. This recipe is 100% vegan and perfect for even the pickiest of eaters.
Notes on Ingredients
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
What ingredients do I need for One Pot Pasta?
olive oil
garlic
cherry tomatoes: great veggie to keep on hand because they stay good for a while
zucchini: contain a high amount of water content for hydration
bell pepper: I love the flavor and crunch bell peppers add to a dish
pasta: I usually always pick a high protein pasta and love Goodles brand
full fat coconut milk: always look at the ingredients and try to find a coconut milk that doesn’t have emulsifiers.
veggie broth: my favorite brands are Bonafide Provisions and Pacific
water
marinara sauce: I love the brand Raos! Not only are the ingredients great but the flavor is by far my favorite.
nutritional yeast: gives a cheesy flavor
herbs & spices: dried basil, dried oregano, chili flakes, salt and pepper
chopped spinach
garnish: basil and vegan parmesan
How do you make One Pot Pasta?
1. Saute: stir garlic, tomatoes, zucchini and bell pepper in oil for 5 min.
2. Pour: add in the pasta, coconut milk, broth, water, marinara and spices! Mix well.
3. Bring to a boil then stir every minute until it thickens up and pasta is cooked.
4. Throw in spinach when it’s done and mix until wilted.
5. Garnish and serve fresh.
Commonly Asked Questions
What type of pasta should I use?
Any! You can use any type of pasta that you prefer. I love to do one that is high in protein, or one with a crazy fun shape!
If I don’t have one of those veggies, can I substitute out a different one?
Yes! The great thing about this One Pot Pasta is that you can add in any of your favorite veggies. Just know that cooking times may vary based on the veggies you use. For example, if you use mushrooms, kale or peas, the time would be less than if you added in broccoli, carrots, or cauliflower.
What is the purpose of nutritional yeast?
Nutritional yeast has a cheesy nutty flavor that pairs nicely with the coconut milk. Nutritional yeast also is a great source of added protein and I find that it helps my digestion and is packed with b vitamins.
Extra Helpful Tips
- Chop the tomatoes, zucchini and bell peppers all together before cooking.
- If you want to thin out the recipe, add more water or veggie broth in small increments until it reaches your desired consistency.
- If gluten free, sub out the regular pasta for a gluten free pasta of choice.
More Easy Vegan Dinners
How to Store
Store in the fridge for up to 4 days and in the freezer for up to 4 months in an airtight container. To reheat, put in the microwave or back in a pot.
One Pot Pasta
the ingredients
- 1 tbsp olive oil
- 4 cloves garlic
- 1 pint cherry tomatoes quartered
- 1 zucchini diced
- 1 bell pepper diced
- 16 oz pasta
- 1 cup full fat coconut milk
- 2 cups veggie broth
- 2 cups water
- 2 cups marinara sauce
- 1/4 cup nutritional yeast
- 1 tsp dried basil
- 1 tsp dried oregano
- pinch chili flakes
- pinch of salt and pepper
- 2 cups chopped spinach
Garnish
- basil
- vegan parmesan
instructions
- Start by chopping the tomatoes, zucchini and bell peppers.
- Then, saute the garlic, tomatoes, zucchini and bell pepper in oil for 5 minutes on medium high heat.
- Add in the pasta, coconut milk, broth, water, marinara and spices and mix well.
- Bring the pot to a boil and stir every minute until it thickens up and pasta is cooked.
- Add in the spinach when it’s done cooking and mix until wilted.
- Garnish with basil and parmesan (I use dairy-free) and serve fresh.
