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Vegan One Pot Pasta is the ultimate quick and easy weeknight dinner. Pasta, veggies, and sauce all cook in the same pot in 20 minutes for a satisfying and veggie-packed meal with almost no cleanup. Vegan
This Easy One Pot Pasta may just be the best low-effort weeknight dinner of all time. There’s no draining, sautéing, or fancy ingredients required—just toss the noodles, veggies, and sauce in a pot and let them do their thing! After about 20 minutes, you’ll have a saucy pot of pasta that everyone will love.
⭐⭐⭐⭐⭐ Reader Review:
“So easy and delicious just as is. I can see adding this to my regular quick menu list – it would be very easy to change up veggies and flavors for variety. Doubled the recipe for 8 guests, plenty with a bit leftover. It was a big hit – thank you!”
– Michelle
Table of Contents
A Cozy, Healthy Pasta Dinner in 20 Minutes!
We all have those evenings where the last thing we want to do is cook a big meal and then clean up aaaaall the dishes left in the sink. After a long day, I’m making this Vegan One Pot Pasta instead. It’s not just a time-saver but also a flavor-packed, customizable dinner any pasta lover will want on repeat.
There’s no draining, no sautéing, and absolutely no fancy ingredients required here. It’s an easy pasta dinner recipe after all, so just toss your veggies, pasta, and sauce in a pot and let the stove do the rest. And honestly, one pot pasta recipes taste even better than the traditional kind since the noodles simmer in tomato sauce with our veggies instead of just pasta water.
The best part? You get to pick the pasta, the sauce, and the veggies. No matter what you use, you’ll end up with a cozy, healthy dinner that’s ready in just 20 minutes.
Ingredients for This Easy Pasta Dinner
This recipe calls for 12 simple ingredients, but remember: you have control over the pasta, vegetables, and sauce, so feel free to change things up depending on what you like, what’s in season, or what you have in your kitchen.
- Pasta: any kind of dry gluten-free or regular short-cut pasta works here. I do not recommend using bean- or lentil-based pasta because it tends to fall apart in the sauce and releases more starch, yielding a gummier dish.
- Vegetables: I used a combination of tomatoes, garlic cloves, onion, mushrooms, zucchini, and fresh spinach, but you can really use whatever you want! Swap the veggies for what’s in season or what you already have on hand.
- Pasta Sauce: your pick! Any variety of tomato-based jarred pasta sauce goes here. When I have a jar on hand, I like to use this Roasted Tomato Pasta Sauce.
How to Make Vegan Pasta in One Pot
- Add the pasta to a large pot along with the remaining ingredients (except the spinach).
- Heat to a boil, then reduce to a simmer. Cook until the pasta is al dente.
- Turn off the heat and stir in the spinach.
- Once the spinach is wilted, divide the warm pasta into bowls and top with vegan parmesan. Enjoy!
Caitlin’s Cooking Tips
- Stir the pasta every 2 minutes. This will prevent anything from sticking to the bottom of the pot and ensure each piece of pasta cooks evenly.
- The cooking time will vary depending on the pasta you’re using. I recommend starting to check on the pasta when you reach the minimum cook time written on the package instructions.
- Worried about liquid being left in the pot? Start by cooking the pasta with just 2 cups of water, then add extra splashes (up to 1/2 cup) if/when the pasta is looking dry or the sauce is too thick.
Serving Suggestions
One pot pasta is one of my favorite dinners to make after a really long day or when I just want something quick, simple, and delicious. Since the pasta is pretty simple, I like to zhuzh it up with a few toppings, like grated vegan parmesan, fresh basil, or a dollop of this Nut-Free Vegan Pesto. And to complete the meal, I’ll pair each bowl with a few pieces of vegan garlic bread and this Chopped Italian Salad.
If you’re looking for more one-pot pasta recipes, you’ll also love this Vegan One-Pot Pasta Primavera, this One Pot Vegan Jalapeño Mac & Cheese, and this One Pot Spinach Artichoke Pasta!
How to Store Leftover Pasta
The pasta is best served fresh off the stove. As they sit, the noodles will absorb the sauce and become soggy.
Still, any leftovers can be stored in airtight containers in the fridge for up to 5 days. I like to keep single servings in individual containers for easy, reheatable meals.
To reheat, either microwave the pasta or add it to a saucepan with a splash of water or broth. Heat over low-medium heat, stirring occasionally, until warmed through and the pasta is saucy again.
Substitutions and Variations
- Gluten-Free Option: You can make this with your favorite gluten-free pasta. I found that brown rice pasta worked the best!
- Creamy One Pot Pasta: The starch from the pasta will naturally make the sauce creamy, but if you want a creamier dish, stir in 1/4 cup of vegan parmesan cheese, nutritional yeast, or cashew cream at the end.
- Water Substitute: Swap the water for an equal amount of vegetable broth or imitation “chicken” broth for more flavor.
- Add Plant Protein: Add 1 or 2 diced Italian vegan sausages or a can of drained and rinsed white beans to give the pasta a protein boost.
- More Vegetable Ideas: You can change up the veggies as much as you’d like. Green peas, diced bell peppers, shredded carrots, and broccoli florets are all welcome here!
- For a Flavor Boost: Got a few extra minutes? Try sautéing the onion in the oiled pot until translucent, then add the garlic, Italian seasoning, and chili flakes. Sauté for another minute, then continue with the recipe from step 1. This seasoned oil will add a little more flavor to the pasta!
Recipe FAQs
Any variety of regular or gluten-free noodles works, except for lentil- or bean-based pasta. You could also use long pasta, like spaghetti, but it’s harder to stir and tends to stick together more while it cooks.
This can happen if too much water is added. The sauce should thicken as it simmers, but if you’re worried about the pasta overcooking, scoop it out with a slotted spoon before reducing the sauce.
Yes, you can easily swap the fresh veggies for the bag of mixed frozen vegetables. No need to thaw them—just toss them right in the pot.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Easy One Pot Pasta | Healthy Pasta Dinner Recipe
Ingredients
- 8 ounces dry pasta*, gluten-free or regular
- 8 ounces grape or cherry tomatoes, cut in half
- 2 garlic cloves minced
- 1/2 yellow onion thinly sliced
- 1 small zucchini ends trimmed and quartered
- 3 ounces cremini mushrooms, sliced
- 1 teaspoon salt-free Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon kosher salt
- 1 1/4 cups pasta sauce of choice
- 2 1/2 cups water
- 3 ounces fresh spinach
Instructions
- Prep: Add the uncooked pasta to a large pot (or pan with deep sides). Add the remaining ingredients – except for the spinach – and mix well. Bring the pot to a boil over high heat.
- Cook: Once boiling, reduce the heat to medium low and cook the pasta for 10 to 14 minutes, until al-dente. Stir the mixture every 2 minutes to prevent anything from sticking to the bottom of the pan. (Note: cooking times will vary based on the type of pasta used. I suggest you start to check for doneness based on the minimum cook time on the package instructions)
- Serve: Turn the heat off and fold the spinach into the pasta. Once the spinach has wilted, divide the pasta into serving bowls and top as desired. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days.
Recipe Notes
- Pasta: This recipe will work both gluten-free and gluten-full pasta, so use what works for you! I suggest you use shorter pasta shapes (such as penne, rotini, shells, macaroni) over longer noodles as they cook more evenly in this method. If you are using gluten-free pasta, I have found that brown rice pasta works best.
- Vegetables: Feel free to add, subtract, or substitute any of the veggies here!
- “Fancy” Pasta: If you have a few extra minutes, warm 1 tablespoon of olive oil in your pan over medium heat and saute the onion for 3-5 minutes. Add the garlic, italian seasoning, and chili flakes and sauté for 1 minute. Then proceed with the recipe from step 1 — this seasoned oil will add a little more flavor to the pasta!
Nutrition
Tastes bad
So easy, everyone loved it!
So happy to hear that, Suzie!
I LOVE THIS RECIPE. The first time I tried it, it was very bland. So I recommend replacing the water with your favorite broth (chicken, vegetable, beef, ect.) It makes this recipe so worth it! It is super affordable as well!🥰
this recipe is horrendous. it has too much water so I had to cook it to hell until the water absorbed, but that means soggy as shit pasta and watery as shit sauce. 0 stars, would not recommend to my least favorite person
– Followed amounts as closely as possible
– Noticed water+pasta sauce wasn’t reaching over other ingredients
– I decided to add the rest of my jar of pasta sauce. A jar is about 3 cups of sauce. Also added another 1 cup of water. I realized maybe that was the point and I should have done that but I decided I’ll just let it simmer longer and remove the water. Some people in comments said the water made it too thin anyway, and this will put more of the ratio to paste sauce over water, so I figured this probably won’t be a problem.
– Added spices mentioned in another comment because that sounds amazing (paprika, basil, oregano, thyme, pepper; holding parm for a topper) about a tsp of each, double the basil
– after 7 minutes I realized I did not heed the instruction about stirring. I then reduced the temperature and added another 7 minutes to my timer because I was not interested in stirring every 2 minutes
– put some in a bowl, topped my bowl with some parm (the real stuff of course) and a sprinkle of thyme to make it look fancy (things taste better when they look fancy)
– paired it with a bottle of Corona
My biggest mistake is that simmering for longer meant the noodles didn’t have that bit of firmness. It was still really good. I’m rating this 5/5 for very easy, pretty tasty, and pretty hard to mess up (even if you do).
I’m happy it worked out in the end!
I added paprika, dried basil, oregano, thyme, fresh black pepper, and a little parmesan and it was great!
amazing! So glad you enjoyed 🙂
Really enjoyed this. Making it second time. Thanks
so glad!
Sadly this was so bland 🙁
I tried this, and played fast and loose with the ingredients, trusting to my own kitchen skill. (Tasting as I went, too.) It came together so simply and easily, I just loved it. I used shallots instead of onions and garlic powder instead of cloves of garlic, just because it was what I had handy. The flavours complimented each other so well. Loved it.
So happy you enjoyed!
This was quick, easy and good! I used a half cup less water than this recipe called for, and I found that I needed to add more seasoning (granulated garlic and onion, Adobe, Italian seasoning) since the water diluted the pasta sauce and made it kinda bland. But overall, a great addition to my list of go-to meals.
So glad you enjoyed, Yvette!
Looks delicious! Trying it soon. Thanks!
enjoy!!
Probably the most ok
-ish dish I’ve ever made.
Sorry if I am being silly, but when do you add the pasta sauce?
Hi Sophie! You add the pasta sauce in step 1 with the remaining ingredients.
I went for this because it looked quick and easy, I’ll make it again because it was good 👍
So glad you enjoyed it Michelle! Thanks for taking the time to leave a review
“Absolutely delicious! The perfect balance of flavors and so easy to throw together. I’m making this again for sure! – Fation from http://www.pastadaily.com“
Unfortunately the recipe did work for me. The sauce came out too runny and it turned into a tomato soup with pasta.
Excellent & easy!
I made that recipe yesterday and we looooved it!
Quick, easy and packed with delicous vegetables, thank you so much! <3
Amazing! So glad, Lina!
Baby Bella and Cremini mushrooms are one and the same. 😉 They’re also the more mature version of white mushrooms and the less mature version of portobello mushrooms.
Hey just wondering can add minced beef to this before I add in the pasta?
Hi Emiliana! I’m vegan so I haven’t tested this, however I’d think you’d want to brown the beef first and set aside, make the pasta, then add it in again at the end to prevent it from being overcooked or soggy.
I just wanted to come back and thank you for this recipe. I made it on Thursday night and my 9 year old daughter has asked for this for supper every night since lol. She calls it Rainbow Mama Pasta because I used “constellation” cherry tomatoes and tri-color rotini lol. She usually won’t eat leftovers but she was excited we has some of this left!
I had to use Baby Bellas because they didn’t have Cremini and it was still delicious. I also used about a tsp of Italian Seasoning in leu of the red pepper. It was delicious, I loved it too!
I can tell this will be a comfort meal of hers for a long time and that’s really special, so thank you!