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Vegan One Pot Pasta Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/vegan-one-pot-pasta-recipe/