Vegan One Pot Pasta with Kale and Mushroom
This vegan one pot pasta recipe makes the best quick and easy dinner.
Made with simple ingredients in less than 30 minutes, you’ll love having this recipe on hand for busy weeknights.
About the Recipe
This vegan one-pot pasta uses plenty of veggies, herbs, pasta and tomato sauce for a simple but tasty meal, all cooked in one pot with no boiling water or straining needed.
We love one pot meals because they take less time and reduce the mess. They’re simple but still deliver on taste and nutrition. This red lentil dahl and curried lentils and quinoa are great for this too.
Additionally, one pot pasta is so versatile. Whether you prefer gluten-free pasta, whole wheat pasta or chickpea pasta, you can tailor this dish to suit your need. It’s easy to add extra protein too.
Pair this pasta with your favourite garlic bread and this vegan kale caesar salad for crowd-pleasing meal. If you have an upcoming special occasion, this Vegan Mushroom Risotto, Lemon Garlic Orzo with Roasted Vegetables, Vegan Carbonara and Creamy Sun Dried Tomato Pasta are amazing for something a little more elegant.
This one pot pasta and the carbonara and sun dried tomato pasta are Italian-inspired of course, for Asian-inspired noodle recipes, these Quick and Easy Spicy Miso Noodles, Cold Soba Noodle Salad with Sesame Dressing and Vegan Drunken Noodles are all amazing!
- Onion: White onion, red onion or yellow onion are suitable.
- Garlic: Fresh garlic is best but you can use 1 tsp garlic powder if that’s all you have.
- Oil: You can substitute water for an oil-free recipe, otherwise any neutral cooking oil such as olive oil works.
- Dried Herbs: Suggested is basil, oregano and thyme. If you want to use fresh herbs, use about 3 tbsp finely chopped. If you’re missing one, it’s not a big deal or 1 tbsp Italian seasoning would work as a substitute to replace all 3.
- Mushroom: If you don’t like mushroom, you can leave it out. Mushroom fan? Try a mix of mushroom like shitake and cremini mushrooms.
- Crushed Tomato: Use crushed tomato or passata for a smooth sauce. If you don’t mind it chunky, you can use diced tomatoes. Any jarred pasta sauce would also work.
- Kale: Can be omitted or swapped for baby spinach.
- Pasta: The recipe calls for rotini pasta but any short pasta shape such as penne or fusilli work.
Please scroll to the end of the post to find the complete ingredient list with measurements.
Additions & Subs
- If adding crumbled or sliced sausage, tempeh or veggie ground round, brown it first in the pan, then remove and proceed with the recipe. Stir it back in when you add the kale.
- If adding cooked or canned lentils, white beans or chickpeas, stir them in when you add the kale.
- Something like a lentil or walnut “meat” would make a yummy addition. Same thing. Add it when you add the kale. You could use this mushroom walnut meat from this vegan taco salad recipe, omitting the adobo and chili powder.
- The vegetables are easily adjustable. If you don’t like mushrooms, just leave them. You can use more or less bell pepper and zucchini or try other veggies like green beans, carrot, cherry tomatoes or asparagus.
- You can add 2-3 tbsp nutritional yeast when you add the pasta for a nutty, cheesy flavour.
- To make this creamy vegan pasta, omit the can of tomato sauce and instead blend 1 cup broth and 3 tbsp tomato paste with 3/4 cup cashews that have been soaked for at least 3 hours to make a cream sauce. Stir in the cashew cream sauce when you add the kale. Alternatively, replace half of the broth with unsweetened almond milk, cashew milk or coconut milk.
Step 1. In a large heavy-bottom pot saute the onions and garlic in the olive oil for a few minutes over medium heat.
Step 2. Add the dried basil, oregano, thyme, red chili flakes, salt and pepper and continue cooking for another minute or two.
Quick Tip: If you’d like to use fresh herbs, use 2-3 tbsp finely chopped fresh thyme, basil and oregano instead of the listed dried herbs. You can increase the fresh basil to as much as 1 cup for tomato basil pasta.
Step 3. Add the zucchini, mushrooms and bell peppers and cook for about 5 minutes, stirring often until the mushrooms are soft.
Step 4. Add the crushed tomato, vegetable stock and pasta and mix well. Bring to simmer and cook for 13-14 minutes. Give it a good stir every few minutes to make sure nothing is sticking to the bottom of the pan.
Quick Tip: Note that cooking time will vary based on the pasta used. You want it to be a slightly underdone al dente at this point. It will continue to cook after you add the kale and let the dish sit for a few minutes. Be careful not to over cook it or you’ll have mushy pasta!
Step 5. Once the pasta is al dente, stir in the kale and remove from heat. Allow it to sit for 3-5 minutes to thicken up. Serve with freshly chopped parsley, fresh cracked black pepper and vegan parmesan!
If you don’t like mushrooms or have an allergy, just leave them out. You can add bit more of the other veggies if you like.
No. This recipe works with any pasta but I suggest sticking to a short pasta like penne pasta, shells, bows, macaroni or fusili. You can also use long shapes like spaghetti or linguini but I’d suggest breaking them in half before adding so they cook more evenly.
Note that cooking times will vary based on the pasta used. Whatever variety you use, cook to a slightly underdone al dente before adding the kale, as it will continue to cook for a few minutes after that.
Yes, water is fine but broth adds more flavour.
Yes. This recipe can be made with gluten-free pasta such as brown rice pasta, chickpea pasta or quinoa pasta. Note that the cooking time and the amount of liquid will vary based on the pasta you use.
You can! Preheat the oven to 350 F when you start the onions on the stovetop. You can start it in a pot and then transfer the pasta to a casserole dish before going in the oven, or use on oven-safe pot on the stovetop.
After you add the pasta, broth and tomato, transfer the pot to the oven for 20-25 minutes until the pasta is cooked al dente. If you’d like to top it with cheese, sprinkle it with your choice of grated cheese after 15 minutes.
Let the pasta cool until it’s no longer steaming. Transfer it to an airtight container and store in the fridge for up to 5 days.
Refrigerated pasta can be reheated in individual servings in the microwave or in a pot on the stovetop until heated through.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
No straining, no boiling water, you will love how easy this one pan pasta is! Cook everything up in one pot for a delicious, wholesome meal the whole family will enjoy.
- 2 tbsp extra virgin olive oil (30g, sub with vegetable stock for an oil-free recipe)
- 1/2 cup diced white onion (130 g)
- 3 cloves garlic, grated or crushed (15 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 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)
- 1 28 oz can crushed tomato (794 g)
- 4 cups vegetable stock (1000 ml)
- 5 cups dry rotini (350 g)
- 2 heaping cups finely chopped kale (70 g)
- Saute Onion and Garlic: Heat the olive oil in a large heavy bottom pot or large skillet over medium heat. Once hot, sauté 1/2 cup sliced white onions with 2 cloves of minced garlic for 2-3 minutes until fragrant and starting to soften.
- Season with Herbs: Add the 2 tsp each dried basil and oregano, 1 tsp each dried thyme, salt and pepper and 1/2 tsp of red pepper flakes and continue to cook for an additional minute, stirring often.
- Add Veggies: Add 2 cups sliced mushrooms, 1 heaping cup of diced zucchini and 1 diced red bell pepper and cook for approximately 5 minutes, until mushrooms are soft, stirring often.
- Add Pasta and Liquid: Stir in 5 cups of uncooked rotini, 4 cups of broth and the can of crushed tomatoes.
- Cook Pasta: Bring to a light simmer and allow to cook uncovered for 12-14 minutes until the pasta is a slightly under done al dente, stirring frequently to ensure nothing is sticking to the bottom of the pot.
- Add Kale: Once the pasta is cooked al dente, stir in the chopped kale and remove from heat. Allow to sit for 3-5 minutes.
- Serve pasta with freshly chopped parsley or basil, fresh cracked black pepper and vegan parmesan.
Rotini can be substituted with fusili, macaroni, shells, bows or any other short pasta shape. You can use long pasta like spaghetti and linguini but I’d recommend breaking it half before adding to the recipe so it cooks more evenly . Note that cooking time will vary based on the pasta used and you may need to adjust the amount of liquid. Cook until al dente before adding the kale. Be sure not to overcook the pasta, especially if you’ll be storing leftovers.
To store, let cool then store in a sealed container in the fridge for up to 4 days. Reheat as needed stovetop or in the microwave until heated to your preference.
For a low-sodium recipe, omit or reduce salt and use low-sodium or no salt added vegetable broth (or use water) and no salt added crushed tomatoes.
To make gluten-free, use gluten-free pasta of choice such as quinoa pasta, brown rice pasta or chickpea pasta and adjust cooking time as needed until pasta is cooked al dente.
Vegetables: Kale can be omitted or substituted with spinach. Mushrooms can be omitted if you don’t like them or have an allergy. Any colour of bell pepper works. Vegetable amounts don’t need to be exact, use as guidelines to adjust to your liking. Diced carrots can be added or substituted for zucchini, bell pepper or 1 cup of the mushrooms.
This recipe makes quite a large amount – about 6 hearty servings. Consider cutting it in half if you don’t need that much or can’t eat it within 4-5 days.
- Serving Size: 1/6th of recipe
- Calories: 389
- Sodium: 461 mg
- Fat: 13 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 12 g
Keywords: one pot pasta, vegan one pot pasta