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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
Hi! Can i ask what are the step by step procedure in the recipe?
Hi Shania! The step by step is already written below the ingredients. You can jump to the recipe here: https://frommybowl.com/easy-one-pot-pasta/#tasty-recipes-7343-jump-target
I knew I wanted to cook pasta, broccoli, and sauce all together at once and this recipe is exactly what I was looking for! The sauce was so creamy because of the starchy pasta water and I love how adaptable it is. I added a splash of red wine vinegar and some nutritional yeast to mine and it was perfect! Thanks for doing the work of pasta to sauce to water ratio for us.
You are so welcome, Stacy! Glad you enjoyed it! ♥
Hi! Trying to make this recipe. What is “pasta sauce”? Are we talking like Alfredo, marinara, any of those?
Great question! For this recipe, you can use any type of pasta sauce you prefer, such as marinara, Alfredo, or even a tomato basil sauce. It really depends on your personal taste and the flavor profile you’re aiming for. Marinara is a classic choice and works well with the veggies listed in the recipe. Enjoy your cooking!
So I had already starting making my own before I stumbled across your recipe. Yours was very similar to what I was using. So I used it kind of as a guide for my pasta to cook in my sauce. I used leftover veg; 1/2 onion, 1 tomato diced, 1 carrot, 1 bell pepper, (all diced) 5 cloves garlic minced, 1 zucchini chunked and 8 ounces mushrooms quartered. For liquid. 1 can hunts garlic and herb (26 ounces), half can water and 4 leftover burger patties, diced. Cooked all veg and got sauce simmering. Added in pasta, turned to med. cook 8 min, stir, 8 more, stir and then 8 on lowest flame. Done. Topped with mozzarella as I’m plum out of Parmesan :(.
Delicious. Thank you!!
Thanks for the review Bren! I’m glad this recipe was able to help 🙂
Great recipe! ty!
This was SUPER good. My toddler (1y) Ate the whole thing and wanted more 🥹
My only question is can I freeze this & thaw for a later date if I had tons left over ?
I’m glad to hear that you enjoyed the one-pot pasta recipe! It’s wonderful that even your toddler loved it. Regarding your question about freezing leftovers, I’d suggest exercising some caution.
While you can technically freeze cooked pasta dishes, the texture of the pasta may change slightly upon thawing. Pasta tends to absorb liquid, so when it’s frozen and then reheated, it can become a bit softer than when freshly cooked. However, the flavor should still be good.
Did you freeze with any success for you? I took my own spin on this with veg on hand and have sooo much left for just me and hub. I usually freeze lasagna with success tho and my bow tie pasta is perfectly al dente now so hoping it will be just a tad soft.
Hi Bren! If you are using wheat-based pasta and cook only to al dente, it should freeze “okay”. The pasta will definitely be softer and may break some, but shouldn’t turn to total mush if it’s al dente when frozen.
We used rigatoni and doubled the recipe. If you plan to double, use less water. We also more than doubled the mushrooms and spinach just to use the whole container it came in. Really good with shredded fresh Parmesan.
Thank you for the tip, Leah!
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!
So happy everyone enjoyed it Michelle!
Fantastic taste and super versatile! And tasted all the better knowing how easy it was to whip up. I had my doubts, but with just 8 minutes of cooking time (al dente for the pasta I used) the textures of everything, especially the zucchini, were superb. I added a little dried basil as well as extra garlic and onion. Bravo, I’ll be making more of your recipes!
Thank you so much for the review, Lina!
Recipe was pretty good. I thought it was going to come out too watery but the consistency was perfect. Slightly bland though so I added more salt and pepper. I also threw in Kalamata olives and oregano with the basil at the end. I also added nutritional yeast on top. Way better than regular pasta for sure!
Do you make this with the cover on or off? I used a lid and mine came out like soup!
Unless a recipe explicitly states to cover the pot it should remain uncovered. You do not need to cover the pot for any part of this recipe!
Do you think if you doubled the pasta you’d double the water? Love these recipes but 8 oz of pasta won’t cut it for a family of four. Any suggestions? Thanks!
Yes! Just make sure to use a large pot 🙂
Family of 10 and we loved how easy and versatile this recipe is! We mixed half sauce with tomato and Alfredo plus used vegi broth instead of water. It was delicious! Can be made on the cheap and fed all our teens.
Perfect! Thank you so much for leaving a review, Sarah! ♥
Should the pot be uncovered or covered for steps 1 and 2? (I noticed many recipes in general don’t specify this – is there some unwritten rule I should be aware of to know what to do when it isn’t explicitly stated? 😅)
Hi Steph! Generally if there is no note to cover the pot, it should be uncovered. You do not cover the pot at all in this recipe 🙂
Good I love it
Definitely adding this recipe to my rotation! I had a little more time, so I sauteed onion & garlic in the pan first, and also put the tomatoes in the air fryer for a little roasted flavor. But I still think it only took about 30 min. I used Barilla protein pasta for a protein boost. I love that you can add as many veggies as you have, and it can be super quick if needed.
I love all those additions, Liz!
I can’t wait to try this, it looks so good.
You’ll love it!
I made this for dinner and it was simple but delicious! I will definitely do it again 🙂
Happy to hear you enjoyed it, Luz!
This is really delicious! I topped mine with freshly grated Parmesan and basil!
Sounds amazing, glad you enjoyed!
Made this recipe the evening. Wow. Will definitely remake! 🙂
Thank you Sonjha!
Just made this and it was delicious! I didn’t have a lot of vegetables, so I added frozen broccoli, along with garlic and tomatoes. Love how versatile it can be!
Happy you loved it, Stephanie!
I loved this recipe! I’m trying to transition to vegan so this was a perfect meal to start with!
That’s exciting! Thank you for trying my recipe, Mikaela and good luck on the journey to being Vegan!
Great recipe. I used whole wheat pasta and at the end I added 5 leaves of fresh basil (chopped) along with the spinach. SO GOOD! SO EASY!
Thank you for the feedback, Samantha! I’m glad it turned out great for you.
This recepie sounds all really good, I’d love to try.
Can i use diced tomatoes instead? . It is winter here in Australia and tomatoes are a bit expensive atm. Thanks
You can use diced tomatoes if that’s what is available, Elena! Tell me how it goes.😀
Hi! This recipe sounds amazing! Would it be possible to substitute the regular pasta noodles for zucchini noodles instead? Can you provide some tips on how much water to add, or if I would have to cook the zoodles a bit longer or even reduce the cook time prior to adding the rest of the vegetables?
Hi, Janojah! For Zucchini noodles, you can substitute them cooking them in the pasta sauce instead of boiling them as you would real noodles. Or sauté them for a few minutes, then top with sauce.