This One Pan Tuscan Pasta is both easy and delicious! Making a home-cooked dinner every night that hopefully everyone enjoys is a daunting task. This dish is super filling, has so many vegetables, is dairy free, can be made gluten free, and bonus, works as great leftovers for lunch or dinner the next day. It’s easy and best of all, a family-friendly favorite! If you are loving easy one pan meals that have almost no clean up or want to try more vegan pasta dishes, you will love my One Pan Gnocchi, this One Pan Broccoli Cheddar Orzo, and Vegan Pesto Pasta.
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Notes on Ingredients
- Coconut Milk: Use canned regular coconut milk or cream. Make sure it is full-fat!
- Nutritional Yeast: Adds cheesy flavor to the pasta dish. Find nutritional yeast in the spices or baking section of your grocery store.
- Pasta: I used a small and shorter noodle here. You can use any shape and any kind of pasta you want including gluten-free pasta or even high-protein pasta.
- Broccoli: Use fresh or frozen!
- Parmesan Cheese: This is my favorite vegan parmesan cheese, but you can use any brand you like, replace extra nutritional yeast, or omit. You can also make your own vegan parmesan from sunflower seeds!
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.
How do you make One Pan Tuscan Pasta?
- Preheat the oven to 400F.
- Then, chop all of the vegetables.
- Next, add all of the sauce ingredients to the baking dish and whisk together.
- After, pour in the pasta, chopped vegetables, and water to the dish.
- Finally, mix all together, bake covered for 20 minutes, and then uncovered for another 20 minutes.
- Top with protein of choice, vegan parmesan (optional), and serve!
- Step 1: First, preheat the oven to 400F and chop all of the veggies. Mix all of the sauce ingredients together in a 9×13 baking dish.
- Step 2: Then, pour in the pasta and water to the baking dish.
- Step 3: Add the spinach, broccoli, mushrooms, and sundried tomatoes.
- Step 4: Next, bake for 20 minutes covered in foil and another 20 minutes uncovered.
- Step 5: Mix in your cooked protein of choice.
- Step 6: Lastly, top with vegan parmesan cheese, serve, and enjoy!
Commonly Asked Questions
Store this pasta dish in an airtight container in the fridge for up to 4 days. Reheat in a microwave-safe dish in the microwave or on the stove in a pan for a couple of minutes.
I like to use a short protein pasta like a cavatappi or penne. The thicker or longer noodles may take more time to cook and fall apart when mixed together. Also, if you are gluten-free, you can use a gluten-free pasta.
Yes! You can use any vegetables that you prefer, just note that cooking times may differ. Check that your veggies are fork-tender by sticking a fork through them.
Yes! For more one-pan dishes, try my One Pan Gnocchi, One Pot Pasta, and One Pan Spicy Dumplings next.
I recommend using a glass, oven-safe, 9×13 baking dish for this recipe.
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Extra Helpful Tips
- Cut the vegetables in the same, bite-size pieces so all of the vegetables cook evenly. I like to use a veggie chopper to do so.
- Use a shorter pasta like penne or cavatappi, but any kind of pasta works – gluten-free, high-protein, whole wheat, etc.
- Make tofu in a skillet to add in some extra protein (or any other protein of choice), and then add it on top of the pasta at the end.
How to Store
Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave-safe dish in the microwave or on the stove in a pan for a couple of minutes.
If you tried this One Pan Tuscan Pasta or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
One Pan Tuscan Pasta
Equipment
Ingredients
sauce
- 2 tablespoon olive oil
- 6 cloves garlic minced
- ¾ cup coconut milk or coconut cream full fat unsweetened
- ¼ cup nutritional yeast
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon salt
rest of ingredients
- 8 oz pasta small short
- 1.5 cups broccoli chopped
- ½ cup sun-dried tomatoes chopped
- 1 cup mushrooms sliced baby Bella
- 2 cups spinach chopped
- 4 cups water
Instructions
- Preheat the oven to 400F.
- Chop all of the vegetables.
- Put all of the sauce ingredients in the baking dish and whisk together.
- Add the pasta, chopped vegetables, and water to the pan.
- Mix all together and bake covered for 20 minutes and then uncovered for another 20 minutes.
- Remove from oven, and top with protein of choice and vegan parmesan (optional).
Fabiola Campbell 🇬🇧 says
I am so trying this! Back to you when I’ve done it and let you know the result but like all your recipes, I’m sure it’s gonna be amazing 🤩
Jordan Stacy says
This One Pan Tuscan Pasta is going to make weeknight dinners a breeze! Only 15 minutes of prep time for this family-friendly, drool-worthy, vegan pasta dish!