Vegan One Pot Pasta
on Oct 12, 2023, Updated Mar 27, 2026
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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.
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.
We love serving this pasta with a generous sprinkle of black pepper and nutritional yeast or vegan parmesan cheese, or a spoonful of tofu ricotta. Herbs like fresh basil and parsley are lovely 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.
Recipe Highlights
- Vegan.
- Can be oil-free.
- Can be gluten-free.
- Packed with veggies.
- Simple and nutritious
- Easy to make.
- Takes less than 30 minutes.
- Budget-friendly.
- Family-friendly.
- Good meal prep recipe.
Ingredient Notes
- 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.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
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-by-Step Instructions
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!
Recipe FAQs
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.
Vegan One Pot Pasta
Ingredients
- 2 tbsp extra virgin olive oil, 30g
- 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
Instructions
- 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.
Just made this tonight for dinner and my husband said keep this as one of my favourites.. He loved it! it was very tasty . I added more mushrooms, red peppers and zucchini than what it called for.. I will definitely be making this again. I love how easy it was to make also.
Thanks Lori! Glad it was a hit!
Love how quick this dish came together. I opted out of mushrooms but added canned lentils and served it with fresh ciabatta. So tasty!
Yum! Glad you enjoyed it.
Would you say that 5 cups of pasta is a one pound bag?
350 g is 3/4 lb.
This is such a simple meal to put together! Very flavourful with lots of healthy veggies. I did cut back on the amount of red pepper flakes but that’s the only change I’ve made to your recipe. Thanks for sharing such a wonderful recipe!
I love your blog and your recipes! I made this recipe last night and I think it is my favorite so far. It really turned out great! It was so delicious! A definite keeper!
I used mushrooms, zucchini, yellow squash, chickpeas and kale.
A super simple and super delicious meal! It made a ton as well!!!
Thank you, Katie! I’m so glad you liked it!
Love this recipe! Do you think it would be possible to make it and freeze?
So glad you enjoy it! I’ve never frozen pasta and sauce but I believe you can in a good freeze-safe container (cool before freezing) or bag then just thaw in the fridge before reheating. Let me know if you try it!
This was so easy to throw together and delicious! I’m so glad it yields a big batch, because I think the flavors tasted even better the next day for lunch. Will definitely add this to my vegan lunch prep recipe rotation.
Made this tonight, good recipe… but I definitely wasn’t expecting how much food the recipe made! I only did 4 cups of dry rotini pasta thinking that would make 4 servings and I have A LOT of leftovers. So if you’re making for 2 people, half the recipe would be plenty.
Glad you enjoyed it! The recipe makes 6 servings, so we’ll have it for dinner than have leftovers for a couple days. You could definitely cut it in half if you just wanted one dinner though! Thanks for the feedback and review!
I made this for the first time this week and it was sooo delicious! It’s PACKED with flavor. I’ll be adding it to my go-to meals for sure!
Yesss! So glad you liked it. It’s one of my go-to meals too! Thanks for the review!
Sounds like a great recipe for family camping!