The Best One Pot Vegan Italian Pasta
Your new favorite easy & delicious 15-minute pasta!
Servings 4
Calories 515kcal
Cost $12
Equipment
Ingredients
- 16 oz pasta I used whole-wheat rotini
- 5.5 cups water can substitute vegetable broth
- 2.5 cups marinara sauce
- ½ cup kalamata olives
- ⅓ cup sun-dried tomatoes
- 2 tablespoon capers
- 2 teaspoon basil dried
- 1 teaspoon oregano dried
- 2 teaspoon garlic minced, or garlic powder
- ¼ teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon red pepper flakes optional
- 2 cups spinach
Instructions
- Add all ingredients to a large pot and bring to a boil.
- Cook on medium heat, stirring every few minutes until all of the liquid is absorbed and pasta is fully cooked through. Should take about 10-minutes.
- Serve and enjoy!
Notes
- 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 just 8 oz of pasta, use 4 cups of liquid! It’s easily adjustable.
- If using gluten-free pasta, you may need to add a bit of extra water to thin the sauce as gluten-free pasta is more starchy.
- To enhance the flavor, use vegetable broth in place of water.
Nutrition
Calories: 515kcal | Carbohydrates: 100g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1735mg | Potassium: 1138mg | Fiber: 9g | Sugar: 12g | Vitamin A: 2382IU | Vitamin C: 19mg | Calcium: 104mg | Iron: 5mg
