Vegan One Pot Pasta
Discover the ultimate weeknight dinner with this vibrant and easy Vegan One Pot Pasta recipe! This dish features a medley of fresh ingredients—juicy cherry tomatoes, wilted baby spinach, and fragrant garlic—paired with al dente spaghetti simmered in a creamy blend of vegetable broth and unsweetened plant-based milk. Enhanced with nutritional yeast for a cheesy undertone and finished with fresh basil and a squeeze of lemon, this one-pot meal is bursting with flavor and requires minimal cleanup. Perfect for busy evenings, this recipe is ready in just 30 minutes and packs wholesome, plant-based goodness into every bite. Whether you're looking for a dairy-free pasta, a quick vegan dinner idea, or a minimal-effort comfort food, this recipe ticks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 3 cups Baby spinach
- 12 ounces Spaghetti (or pasta of choice)
- 4 cups Vegetable broth
- 1 cup Unsweetened plant-based milk
- 3 tablespoons Nutritional yeast
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes (optional)
- 0.25 cup Fresh basil leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the halved cherry tomatoes and cook for 3-4 minutes, allowing them to release their juices.
Add the dry spaghetti, vegetable broth, and plant-based milk to the pot. Ensure the pasta is mostly submerged in the liquid.
Sprinkle in the nutritional yeast, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Stir everything together.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for about 10-12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and most of the liquid has been absorbed.
Add the baby spinach to the pot and stir. Cook for another 2-3 minutes until the spinach has wilted.
Remove the pot from the heat and stir in the chopped fresh basil and lemon juice.
Taste and adjust the seasoning if needed.
Serve the pasta immediately, garnished with extra chopped basil or nutritional yeast if desired.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4437 mg | 193% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 33.8 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 697 mg | 54% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3782 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
