Go Back
+ servings
Print Recipe
5 from 4 votes

Vegan One-Pot Pasta

This cheesy vegan one-pot pasta, packed with vegetables and protein, 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, although you might need to tweak the time. You can also make this nut-free.
Prep Time10 mins
Cook Time26 mins
Total Time36 mins
Course: Lunch/Dinner
Cuisine: Italian inspired
Diet: Vegan, Vegetarian
Keyword: Vegan One-Pot Pasta
Servings: 8 servings
Calories: 364kcal



  • 1 tablespoon extra virgin olive oil
  • 2 heaping tablespoons garlic (minced or crushed)
  • 1 medium onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1 large carrot (finely chopped)
  • 14 oz vegan Italian sausage
  • 28 oz San Marzano tomatoes (or any canned plum tomatoes. Crush the whole tomatoes with your fingers)
  • ½ to 1 teaspoon red pepper flakes (use more if you like more heat)
  • 1 teaspoon oregano (use 1 tablespoon if using fresh oregano)
  • 1 teaspoon basil (use 1 tablespoon if using fresh basil)
  • 1 heaping tablespoon tomato paste
  • 16 oz gemelli pasta (or any short, sturdy pasta, including penne rigate or rigatoni)
  • 2 tablespoons raw cashews (optional. Or use pumpkin seeds if nut-free, or skip)
  • 8 oz vegan mozzarella shreds
  • 2 tablespoons parsley (chopped)
  • Salt and ground black pepper to taste


  • Make the optional cashew cream by blending the cashews (or pumpkin seeds with ¼ cup water). 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. Check salt and add more if needed. The sauce should be slightly saltier than you would like the final dish to be
  • Stir in the pasta and then add 3 cups water. Mix well and bring to a boil.
  • Cover the pot and let the pasta cook 10-12 minutes or until it is al dente. Stir in the cashew cream, if using.
  • 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.


Calories: 364kcal | Carbohydrates: 52g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 533mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1793IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 2mg