Vegan One Pot Pasta Recipe

Introduction

This vegan one pot pasta is a flavorful, comforting meal perfect for busy weeknights. Packed with fresh vegetables, herbs, and a rich tomato sauce, it’s easy to make and requires minimal cleanup.

Ingredients

• 2 tbsp extra virgin olive oil (30g)
• 1/2 cup diced white onion (130g)
• 3 cloves garlic, grated or crushed (15g)
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp fresh cracked black pepper
• 1/2 tsp red pepper flakes
• 1 medium zucchini, diced (175g, about 1 heaping cup)
• 1 red bell pepper, core and seeds removed, diced (210g)
• 2 cups white mushrooms, sliced (225g)
• 1 28 oz can crushed tomato (794g)
• 4 cups vegetable stock (1000ml)
• 5 cups dry rotini pasta (350g)
• 2 heaping cups finely chopped kale (70g)

Instructions

1. Step 1: Heat the olive oil in a large heavy bottom pot or skillet over medium heat. Once hot, sauté the diced onion and 2 cloves minced garlic for 2-3 minutes until fragrant and starting to soften.
2. Step 2: Add dried basil, oregano, thyme, salt, black pepper, and red pepper flakes. Stir and cook for another minute to release the herbs’ aromas.
3. Step 3: Add the sliced mushrooms, diced zucchini, and red bell pepper. Cook for about 5 minutes, stirring often, until the mushrooms soften.
4. Step 4: Stir in the dry rotini pasta, vegetable stock, and crushed tomatoes. Mix everything well to combine.
5. Step 5: Bring the mixture to a light simmer. Cook uncovered for 12-14 minutes, stirring frequently to prevent sticking, until the pasta is slightly underdone and al dente.
6. Step 6: Remove the pot from heat and stir in the chopped kale. Let it sit for 3-5 minutes to soften and absorb flavor.
7. Step 7: Serve warm, garnished with fresh parsley or basil, additional cracked black pepper, and vegan parmesan if desired.

Tips & Variations

• Substitute rotini with penne or fusilli if preferred; cooking times may vary slightly.
• For extra protein, add cooked chickpeas or a handful of vegan sausage slices when adding the vegetables.
• If you prefer a creamier sauce, stir in a splash of coconut milk or vegan cream at the end.
• Use fresh herbs instead of dried for a brighter flavor, adding them towards the end of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, any short pasta like penne, fusilli, or shells can be used. Just adjust cooking times accordingly to ensure the pasta is al dente.

Is this recipe gluten-free?

To make it gluten-free, use a gluten-free pasta variety. Ensure your vegetable stock and other ingredients are also gluten-free.

Vegan One Pot Pasta Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 119 reviews

This vegan one pot pasta is a hearty, flavorful, and easy-to-make meal that combines vibrant vegetables, herbs, and rotini pasta all cooked together in a single pot for minimal cleanup. Featuring zucchini, red bell pepper, mushrooms, and kale simmered in crushed tomatoes and vegetable broth, it’s a wholesome, comforting dish perfect for a quick weeknight dinner.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Produce

• 1/2 cup diced white onion (130 g)
• 3 cloves garlic, grated or crushed (15 g)
• 1 medium zucchini, diced (175 g, 1 heaping cup)
• 1 red bell pepper, core and seeds removed and diced (210 g)
• 2 cups white mushrooms, sliced (225 g)
• 2 heaping cups finely chopped kale (70 g)

Pantry

• 2 tbsp extra virgin olive oil (30 g)
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp fresh cracked black pepper
• 1/2 tsp red pepper flakes
• 1 28 oz can crushed tomatoes (794 g)
• 4 cups vegetable stock (1000 ml)
• 5 cups dry rotini pasta (350 g)

Instructions

1. Saute Onion and Garlic: Heat the olive oil in a large heavy bottom pot or skillet over medium heat. Once hot, sauté the diced onion with 2 cloves of minced garlic for 2-3 minutes until fragrant and starting to soften.
2. Season with Herbs: Add dried basil, oregano, thyme, salt, pepper, and red pepper flakes. Continue cooking for an additional minute while stirring often to release the flavors.
3. Add Vegetables: Stir in the sliced mushrooms, diced zucchini, and diced red bell pepper. Cook for about 5 minutes, until the mushrooms soften, stirring frequently.
4. Add Pasta and Liquid: Add the uncooked rotini pasta, vegetable broth, and crushed tomatoes into the pot. Stir to combine all ingredients evenly.
5. Cook Pasta: Bring the mixture to a light simmer and cook uncovered for 12-14 minutes, stirring frequently to prevent sticking, until the pasta is just al dente.
6. Add Kale: Stir in the chopped kale, then remove the pot from heat. Let the pasta sit for 3-5 minutes so the kale wilts and the flavors meld together.
7. Serve: Plate the pasta and garnish with freshly chopped parsley or basil, extra cracked black pepper, and vegan parmesan if desired.

Notes

• Use gluten-free pasta if gluten sensitivity is a concern.
• You can substitute vegetable stock with water and add extra herbs for flavor.
• Adjust red pepper flakes to make it spicier or milder.
• The pasta will continue to absorb liquid as it sits; add more broth or water if it becomes too thick.
• Fresh herbs can be used instead of dried; use about three times the amount of fresh herbs.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely with a splash of broth.

Keywords: vegan pasta, one pot meal, easy dinner, vegetarian pasta, healthy pasta recipe, vegetable pasta, one pot vegan pasta