Go Back
–+ servings
vegan tomato sauce-covered pasta in a grey bowl.
Print Recipe
5 stars (18 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 Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main
Cuisine: Italian-inspired
Servings: 6 servings
Calories: 334kcal
Author: Nora Taylor

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
US Customary - Metric

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