Hello pasta lovers,
One Pot Vegan Italian Pasta is going to be your new favorite 10-minute dinner. You are not going to believe how amazing this new recipe is. Not only is this vegan but its 100% oil-free, and gluten-free optional – just use gluten-free pasta.
You will need a few simple ingredients that will all go into one pot to create this dinner that tastes like you ordered it from a great Italian restaurant. Yes please!
I decided to make this one pot vegan Italian pasta into more of a mediterranean style dish to enhance the overall flavor. It has ingredients like sun-dried tomatoes, kalamata olives, capers, marinara sauce, oregano, basil and spinach.
I even added some red pepper flakes for a bit of spicy heat – YUM!
This one pot vegan italian pasta is:
Can I use gluten-free pasta? Sure! Keep in mind gluten-free pasta is way starchier than wheat pasta so the sauce will come out much thicker.
Do I have to use rotini like you or can I use any shape? Feel free to use any shape pasta in this recipe. Spaghetti would work great, penne, angel hair or even rigatoni.
Can I add other vegetables? Yes – make this your own. Add zucchini, mushrooms, onions, cherry tomatoes or kale! The world is your oyster.
Does this store well as leftovers? Definitely. Keep in the fridge in an air-tight container for about 3-4 days.
Does this pasta taste good reheated? Oh YES!
The recipe is simple, you will add all of the ingredients into a large pan or pot, bring to a boil, then cook on medium, stirring every few minutes until the liquid is completely gone and the pasta is tender.
Note: If the liquid gets all soaked up but the pasta is still hard, keep adding more water until the pasta is to your liking.
Don’t want to make a full 16 oz bag of pasta? The rule of thumb is to use 1 cup of liquid per 2 ounces of pasta. Since I used 16 oz of pasta, I used 8 cups of liquid.
If you want to use 8 oz of pasta, use 4 cups of liquid! How easy is that?!
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One Pot Vegan Italian Pasta
- Large Pan or Pot
- 16 oz pasta of choice I used whole wheat rotini
- 5.5 cups water
- 2.5 cups marinara sauce
- 1/2 cup kalamata olives
- 1/3 cup sun-dried tomatoes
- 2 tbsp capers
- 2 tsp dried basil
- 1 tsp dried oregano
- 2 tsp minced garlic or 1 tsp garlic powder
- 1/4 tsp pepper
- 1 tsp salt
- 1 tsp red pepper flakes optional
- 2 cups spinach
- Large Pan or Pot
- Add all ingredients into a large pan or pot and bring to a boil.
- Cook on medium heat, stirring every few minutes until all of the liquid is absorbed. Should take about 10-minutes.
- Serve and enjoy!
- If the liquid completely absorbs but the pasta is still too firm, add more water until it's tender enough for you liking.
- The ratio is 1 cup of liquid for every 2 ounces of pasta. Marinara sauce is included as a liquid.
More healthy vegan pasta recipes:
In good health,