Vegan One-Pot Pasta

This one-pot vegan pasta recipe is SO good. Everything happens in one pan -- you saute the veggies, make the marinara, and then cook the pasta. And all it takes is around 30 minutes. The sauce is gluten-free and you can use gluten-free pasta. You can also make this nut-free.

A delicious vegan one-pot pasta like this one is a lifesaver on weeknights when I can get everyone to the dinner table without any smarty-pants grumblings like, "I am just not hungry, mom!"

This is an AMAZING, no-fuss pasta. Every forkful is saucy and cheesy (but dairy-free) and garlicky -- don't be surprised if you find yourself scarfing it down straight from the pot! But it's also healthy, packed as it is with protein and veggies. The vegan cheese melts into the pasta, adding another layer of deliciousness.

I've shared many one-pot pastas with you over the years that so many of you have made and loved, including this Curried Spaghetti with Kale and this Vegan Instant Pot Pasta Bake. I hope this vegan one-pot pasta will go on your list of favorites too. Be sure to let me know if you make it!

Table of Contents

• Why you'll love this vegan one-pot pasta
• Ingredients
• How to make the vegan one-pot pasta
• Variations
• How to store this vegan one-pot pasta
• More tasty vegan pasta recipes
• Vegan One-Pot Pasta
• Reviews

Why you'll love this vegan one-pot pasta

• It's delicious. This is a saucy pasta, with lots of marinara clinging to the pasta. The veggies are very much there but disappear into the sauce, making it easier to get them past kids or veggie-haters, if you have those around. 😉 The pasta is perfectly cooked and the vegan cheese is the proverbial cherry on the cake.
• It's easy. In addition to being one-pot, this pasta couldn't be easier to make. Everything comes together on the stovetop and there's no need to fire up the oven. You just toss everything one by one into a large pan. You need to be watchful while cooking the pasta to make sure it doesn't overcook, but other than that you can pretty much float to success with little skill required.
• It's healthy. There's so much goodness in this pasta with the garlic and the veggies and the tomato sauce and the herbs. And it's waist-friendly with 17 grams of protein and 364 calories per serving.

Ingredients

• 1 tablespoon extra virgin olive oil.
• 2 heaping tablespoons minced garlic (about 18-24 cloves garlic). I know this sounds like a lot but it's really great here. If you prefer less, use less.
• Vegetables: 1 medium onion, 2 stalks celery and 1 large carrot.
• Herbs: 1 tablespoon each fresh oregano and basil. Use 1 teaspoon each if using dry herbs.
• 1 heaping tablespoon tomato paste
• 14 oz vegan Italian sausage. You can leave this out but it and adds a nice protein heft.
• ½ to 1 teaspoon red pepper flakes.
• 28 oz whole canned plum tomatoes. Use San Marzano tomatoes preferably.
• 16 oz gemelli pasta. Or any sturdy, short pasta like rigatoni, penne, ziti or penne rigate. Cooking times might change slightly depending on the shape.
• 2 tablespoon raw cashews. This is to make a cashew cream to stir into the pasta, but it's optional and you can leave it out if you're nut-free. Or use pumpkin seeds instead of the cashews. I do recommend it because it makes the sauce nice and creamy.
• 8 oz vegan mozzarella shreds. You can leave these out but they add a really nice finishing touch.
• 2 tablespoon parsley, for garnish.

How to make the vegan one-pot pasta

• If using cashew cream, make it by blending the cashews (or pumpkin seeds) in a blender with ¼ cup water until very smooth. Set aside.
• Heat the olive oil in a large pot. Add the garlic and saute until the garlic becomes very aromatic. Pay close attention and don't let the garlic burn.
• Add the onions, carrots and celery to the pot along with a bit of salt and ground black pepper and saute until the onions soften.

• Add the vegan sausage to the pot and saute for a couple of minutes. Crush the whole tomatoes with your fingers and add to the pot along with the juice and half a cup of water.

• Add the red pepper flakes, oregano and basil to the pot along with the tomato paste. Stir in and let the marinara sauce cook for 10 minutes until it's a bright orange.
• Add the dry pasta to the pot.

• Stir in the pasta and then add 3 cups water (you can use vegetable broth for even more flavor). Mix well and bring to a boil. Check salt and add more if needed. The sauce should be slightly saltier than you would like the final dish to be.
• Cover the pot and let the pasta simmer 10-12 minutes or until it is al dente.

• Once the pasta is cooked, stir in the cashew cream. Sprinkle the cheese on top and place the lid back on. Set the heat to the lowest setting for two more minutes so the cheese melts.
• Turn off heat and let the pasta stand, covered, for at least 10 more minutes. Garnish with parsley. Serve hot or warm.

Variations

• You can use other pasta shapes in this. Try and use shorter pasta shapes like rigatoni, penne rigate, penne or ziti, and keep an eye on cooking time as it will vary slightly.
• You can add other (or more) vegetables to this pasta, including spinach, mushrooms, zucchini, and bell peppers.
• You can also vary up the herbs. Basil and oregano are delicious here, but try adding sage or thyme for a variation. Dry or fresh herbs, either will work.
• If you don't want to use vegan sausage, you can stir in a 14 oz can (drained) of white beans or brown lentils.
• Instead of the vegan mozzarella, try sprinkling on my homemade vegan parmesan cheese on top.

How to store this vegan one-pot pasta

This pasta makes for delicious leftovers--in fact, I think it tastes even better the next day. Store in the fridge for up to three days. For longer storage freeze in an airtight, freezer-safe container. Thaw and reheat before using.

More tasty vegan pasta recipes

• Vegan Lemon Pasta with Basil
• Vegan Pasta Puttanesca
• Vegan Mushroom Pasta
• Vegan Garlic Pasta with Broccoli Rabe
• Vegan Sage Butter Gnocchi