One-Pot Vegan Pasta Recipe For A Fast, No-Fuss Dinner

Some evenings just call for simplicity. You’re tired, you’re hungry, and the last thing you want is a pile of dishes. 

That’s where this one-pot vegan pasta helps. 

Everything cooks together in one pot, including the sauce, which means fewer steps and almost no washing up.

It’s creamy and full of flavour while still being light and completely plant-based. You can throw in whatever vegetables you have on hand, and it all comes together in under 30 minutes. 

If your goal is dinner with less fuss and plenty of flavour, this recipe is just what you’re looking for.

Why We Love This One-Pot Wonder

This recipe is simple, but it doesn’t feel basic. As the pasta cooks, it absorbs flavour from the garlic, herbs, and tomatoes while releasing just enough starch to make the sauce silky. No flour or thickeners needed.

It also gives you room to improvise. You can add mushrooms for depth, stir in chickpeas for a protein boost, or toss in greens like spinach at the end. 

This is the kind of dinner that works with whatever you have and still feels complete.

How To Make Our One-Pot Vegan Pasta

Ingredients

Here’s everything you need to make it:

• 350g pasta (short shapes like penne or fusilli work well)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• ½ teaspoon red pepper flakes (optional)
• 1 can (400g) chopped tomatoes
• 1¾ cups vegetable broth
• ¾ cup full-fat coconut milk
• 1 tablespoon nutritional yeast (optional)
• Salt and black pepper, to taste
• 2 cups baby spinach or chopped kale
• Fresh basil or parsley, for serving

Method

1. Sauté the base

In a large pot or deep pan, heat the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Stir in the garlic, Italian herbs, and red pepper flakes and cook for another minute.

2. Add the liquids and pasta

Pour in the chopped tomatoes, vegetable broth, and coconut milk. Stir well, then add the pasta. Make sure the pasta is mostly covered by the liquid so it cooks evenly.

3. Simmer until tender

Bring everything to a gentle boil. Lower the heat and let it simmer uncovered, stirring occasionally.

Cook for about 10 to 12 minutes or until the pasta is tender and the sauce has thickened.

4. Stir in the greens

Add the spinach or kale and stir through until wilted. Taste and season with salt and pepper.

5. Serve and enjoy

Spoon into bowls and top with chopped basil or parsley. Add a sprinkle of nutritional yeast or vegan parmesan if you like.

Our Top Tips For Perfect One-Pot Pasta

Use a wide pan

It gives the pasta room to cook evenly and helps prevent sticking.

Taste the pasta, not just the sauce

Because the pasta cooks in the sauce, you want to check it for texture and seasoning before serving.

Add your greens at the end

Spinach and kale wilt quickly and stay more vibrant if you add them once the heat is off.

Adjust the liquid as needed

If the sauce is too thick, add a splash of hot water or broth. If it looks too thin, just simmer it a little longer with the lid off.

Variations You Can Try

This recipe works with all sorts of additions. You can add mushrooms, chopped courgette, or red peppers with the onions. 

If you want extra protein, stir in a can of chickpeas or white beans near the end. For something fresh and bright, add a little lemon juice just before serving.

Storage and Leftovers

Store leftovers in the fridge for up to three days. Reheat gently in a pan or in the microwave with a splash of water or broth to loosen the sauce. It makes a great next-day lunch too.

Final Thoughts

This one-pot vegan pasta is a reliable favourite for busy nights. It’s creamy, flavourful, and comes together with very little effort. 

You can keep it simple or build on it with whatever you have at home. It’s quick, flexible, and exactly what a no-fuss dinner should be.

One-Pot Vegan Pasta For A Fast, No-Fuss Dinner

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 350g pasta (short shapes like penne or fusilli work well)

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon dried Italian herbs

• ½ teaspoon red pepper flakes (optional)

• 1 can (400g) chopped tomatoes

• 1¾ cups vegetable broth

• ¾ cup full-fat coconut milk

• 1 tablespoon nutritional yeast (optional)

• Salt and black pepper, to taste

• 2 cups baby spinach or chopped kale

• Fresh basil or parsley, for serving

Directions

• Sauté the base
• Add the liquids and pasta
• Simmer until tender
• Stir in the greens
• Serve and enjoy