This One Pot Vegan Pasta is made with simple vegetables, seasonings, and vegan mascarpone. It’s a quick, easy, and lusciously creamy dinner you can throw together in 30 minutes! 

vegan tomato sauce-covered pasta in a grey bowl.

Creamy vegan pasta recipe

Is there anything better than cooking an entire meal in the same pot? Just like my best vegan mac and cheese and tuscan vegan gnocchi, this vegan pasta recipe is made with really simple ingredients that all cook together in just one pot on the stove. Not only that, but the dish features rich and creamy bites, flexible veggies and seasonings, and is ready to eat in 30 minutes!

This easy vegan pasta dinner features a deliciously creamy, Italian-inspired sauce made from diced tomatoes, sun dried tomatoes, and vegan mascarpone cheese. It’s the rich and creamy secret in the tomato sauce that turns the entire meal into a thing of beauty. Feel free to substitute vegan sour cream, cream cheese or cashew cream.

And when you’re done using it in the pasta, make sure to use the leftover mascarpone in my Vegan Tiramisu for dessert.

You and your family are sure to love this quick, creamy, and easy one pot pasta recipe! It’s:

  • Low maintenance and very hands-off
  • Made with simple and customizable ingredients
  • Easy to make nut free and gluten free
  • Savory, comforting, and cheesy
  • A simple 30-minute meal
a wood spoon stirring vegan tomato sauce-covered pasta in a large white pot.

Ingredient notes (with substitutions)

  • Olive oil
  • Onion and garlic
  • Diced tomatoes – Used canned tomatoes to keep the process simple and easy.
  • Vegetable broth
  • Italian seasoning – Pre-packaged or make your own using dried oregano, parsley, rosemary, basil, and thyme.
  • Sun dried tomatoes – You should be able to find jarred sun dried tomatoes in most major grocery stores. Leave them out if you don’t like them.
  • Tomato paste
  • Pasta – Use short cut pasta, like penne, fusilli, or bow tie so it cooks quickly and evenly in the same pot as the pasta sauce.
  • Spinach – Or substitute it for another leafy green, like kale.
  • Vegan mascarpone – This dairy free mascarpone is creamy and rich, giving the vegan pasta sauce a luscious texture and mouthfeel. Coconut cream, vegan cream cheese, or vegan sour cream can also be used in a pinch.
  • Vegan parmesan cheese – Optional, but is key to making your pasta extra cheesy!
  • Salt and pepper
close up on vegan tomato sauce-covered pasta in a grey bowl.

Variations

  • Gluten free: Substitute your favorite short cut gluten free pasta for the regular pasta.
  • Nut free: Replace the mascarpone with coconut cream and make my vegan parmesan cheese recipe with pepitas instead of nuts.
  • More vegetables: Turn to this one pot pasta when you need a “clean out the fridge” recipe for dinner. You can add sauteed bell peppers, mushrooms, carrots, zucchini, red onions, cherry tomatoes, and more.
  • Add protein: If you want to make each portion extra filling, add cooked red lentils, diced vegan chicken, vegan ground beef, crumbled tempeh, or soy curls into the pot. 

Want more easy vegan pasta recipes?

vegan tomato sauce-covered pasta in a grey bowl.
5 stars (14 ratings)

One Pot Vegan Pasta

This Vegan One Pot Pasta is made with simple vegetables, seasonings, and vegan mascarpone. It’s a quick, easy, and lusciously creamy dinner you can throw together in 30 minutes! 
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 6 servings

Ingredients 
 

  • 1 tablespoon olive oil
  • 1 small sweet onion, chopped
  • 4 cloves garlic, minced
  • 15 ounce can diced tomatoes, with their juices
  • 3 cups vegetable broth
  • 1 tablespoon Italian seasoning
  • 1/3 cup sun dried tomatoes, chopped small
  • 1 tablespoon tomato paste
  • 12 ounces small pasta, I used fusilli
  • 2-3 cups baby spinach
  • 1/2 cup Vegan Mascarpone OR coconut cream, vegan cream cheese/sour cream
  • 1/2 cup vegan parmesan cheese, shredded
  • salt + pepper, to taste

Instructions 

  • Heat the olive oil over medium heat and sauté the onions until translucent, 3-4 minutes.
  • Add the garlic and sauté for another minute, until fragrant.
  • Add the diced tomatoes with the juices, vegetable broth, Italian seasoning, sun dried tomatoes and tomato paste. Stir well so the tomato paste dissolves into the broth.
  • Now add the pasta, bring to a boil, then reduce heat to a simmer and cook, stirring often, until the pasta is done, about 10-12 minutes. If needed, add a little extra liquid (broth or water) so the pasta doesn't dry out.
  • Stir in the baby spinach and let it wilt.
  • Lastly, stir in the vegan mascarpone and parmesan. The sauce should be creamy and thick at this point. Let it sit, covered, for about 5 minutes before serving so the sauce can thicken a bit more. Enjoy!

Video

Notes

  1. May leave out the sun dried tomatoes if desired. The recipe is flexible, so feel free to add more veggies if desired, such as chopped zucchini, kale, etc. 
  2. Gluten free – Simply use gluten free pasta.
  3. You can leave the mascarpone out, or use vegan sour cream, vegan cream cheese or cashew cream instead. Just a little something to make the sauce creamy! It’s also perfectly good without it.
  4. The vegan parmesan can be left out as well, if needed.

Nutrition

Serving: 1of 6 servings | Calories: 334kcal | Carbohydrates: 55g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 684mg | Potassium: 588mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1380IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 3mg
Course: Main
Cuisine: Italian-inspired
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Nora, this is another winner!  I made it exactly as written, complete with your mascarpone.  The only thing I would do differently next time is double it!  I’ve already been asked to add this to the regular rotation.  Thank you!

    1. Hi Danielle. I’m glad the pasta dish is a hit and that you’ll be adding it to your meal rotation! Thank you for sharing your wonderful feedback!

  2. Another great recipe! I used vegan sour cream and it was very yum! Also added kalamata olives and red bell pepper! So customizable

  3. Another knock-out recipe from noracooks! I made a few modifications, I am avoiding garlic and onion right now, and I wanted to up the veggie factor in this, so I blitzed 2 carrots, 1 zucchini, and 8 oz mushrooms in a food processor and started by sauteing those in the olive oil instead of onion and garlic. I also didn’t have coconut cream, so instead of the mascarpone, I used 1/2 cup of cashew cream (as recommended in the recipe as an alternative.) I topped each serving with a chopped up crispy chik’n patty for some extra protein. So I basically made creamy chik’n pasta with secret veggies ^_^ SO good!

    1. Hi Emma. Thanks for sharing you ideas and updates, as well of the wonderful feedback! I’m glad you loved the pasta dish!

  4. So Delicious and so easy.  One pot meals are the best and this one couldn’t be better.  Great flavors!!

    1. I love one pot meals as well! I’m so glad you loved the pasta! Thank you for sharing your wonderful feedback!

  5. This recipe was great! It was so easy to make, and even though I left out the sun-dried tomatoes it still tasted just as delicious!

  6. Just made the Vegan one-pot pasta tonight. My family LOVED it. So easy and so delicious. Thank you so much for the recipe. It will be a regular in our household from this point on.

  7. Hi Nora! First, thank you for all of your amazing recipes! Quick question: how would you add soy curls to this? Would you soak them and add them uncooked when you add the pasta to the pot? 

    1. I haven’t tried adding them, but I would probably soak them first, then perhaps even pan fry them in a separate pan for flavor before adding to the pasta. You might be able to just soak them in vegetable broth/water, and then add them in with the pasta.

      1. Thank you! I ended up pan frying the soy curls (after soaking them) along with the onions to keep everything in one pot. It turned out really well! Both of my children loved this meal, which is always a win!! 

  8. My family of 6 (4 teenagers) loved this recipe. I had to double it, of course, but everyone ate it. I especially appreciated how quickly it came together. Most WFPB recipe take well over an hour plus to put together and this really was only 30 minutes. This will definitely be added to the rotation. 
    The only change I made was to blitz the diced tomatoes a bit before adding them, only because I’m not a fan of big tomato chunks in my pasta. 
    We made the vegan mascarpone and added follow your heart shredded parm. Oh, and gluten free barilla rotini. 
    Thanks for this winning, quick and easy pasta! 

    1. Hi Jessica. You are welcome! I’m so glad the pasta was hit with your family! Thank you for sharing your wonderful feedback and review. Wishing you lots of happy cooking!

  9. Okay, this is SO good!! I didn’t have any cream cheese or sour cream on hand but it was just fine without! My kids loved it and we all had seconds. Thanks for another amazing (and so quick!) meal! 

    1. Hi Carlee. You are so welcome! I’m glad you guys loved the pasta. Thank you for sharing your wonderful feedback!

  10. A quick and easy dinner perfect for any week night.  I had just made some crispy tofu with pizza seasoning and added that at the very end with the cashew cream and vegan parmigiana cheese.  It was so delicious and satisfying.  This is something I will make over and over again since it is so easy to customize with ingyoh have on hand.  Thank you for another fabulous recipe ❤️❤️❤️

    1. Thank you for sharing your wonderful review! I’m so glad you loved the pasta and will be adding to your meal rotation! Happy cooking!

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