One Pot Vegan Italian Pasta

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!

One Pot Vegan Italian Pasta

What ingredients will I need?

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 pasta, sun-dried tomatoes, spinach, kalamata olives, capers, marinara sauce, oregano, basil and spinach.

I even added some red pepper flakes for a bit of spicy heat – YUM!

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This one pot vegan Italian pasta is:

Creamy 

Savory

Rich

Spicy

Salty 

Filling

Mouth-watering

Nutritious 

 

One Pot Vegan Italian Pasta

Commonly Asked Questions:

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!

One Pot Vegan Italian Pasta

How do you make one pot Italian pasta?

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.

One Pot Vegan Italian Pasta

Important tip:

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?!

One Pot Vegan Italian Pasta

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One Pot Vegan Italian Pasta
Print

One Pot Vegan Italian Pasta

Savory, creamy, rich, 100% plant-based, oil-free and takes less than 15-minutes to make.
Course dinner, healthy dinner, oil-free dinner, plant-based dinner, vegan dinner, wfpb dinner, WFPB lunch, wfpb pasta
Cuisine Healthy Vegan, Italian, Mediterranean, Oil-free, Plant-based, Vegan, WFPB
Keyword one post vegan pasta, One Pot, WFPB oil-free pasta, WFPB One Pot Pasta
Prep Time 5 minutes
Cook Time 10 minutes

Equipment

  • Large Pan or Pot

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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: 

Hummus Pasta

Creamy Vegan Hummus Pasta

Penne with Vodka Sauce

Vegan Penne Ala Vodka Picture

Creamy Vegan Pumpkin Pasta

Creamy Vegan Pumpkin Pasta

Baked Vegan Cauliflower Mac and Cheese 

Baked Cauliflower Mac and Cheese

In good health,

Danielle

11 replies
  1. Kylie says:

    One pot vegan Italian pasta was magnificent made it for the first time yesterday… wow thanks will be making it a lot5 stars

    Reply
  2. Patty says:

    This was so easy!! Like just throwing all the stuff I had in my kitchen in a pot and it was done in minutes and was DELICIOUS!! I used Mostaccioli pasta and added just a bit more garlic. It’s even better reheated!! This will be a repeat for sure!!5 stars

    Reply
  3. Christine says:

    I am assuming you use sun-dried tomatoes in the package and not the jar in oil? Do you need to hydrate them first or is there enough liquid in there to hydrate him as they cook?

    Reply
    • Danielle Keith says:

      you can use either dried or in oil, whatever is best for you! you don’t need to rehydrate the oil-free ones, no.

      Reply
  4. Stephanie says:

    I make this pasta for all of my non-vegan family and friends when they come over for dinner. It is by far my favorite pasta and everyone always loves it!5 stars

    Reply

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