This One-Pot Vegan Tomato Pasta Recipe is a quick and easy recipe to make on a weeknight. Super simple, vegan, and only uses one pot!
This One-Pot Vegan Tomato Pasta recipe may just be one of the easiest pasta recipes to make. First of all, as the title says, it uses just 1 pot, and that’s it. So, minimum cleanup. Even the pasta cooks directly in the sauce for easy cleanup and a creamy sauce.
The prep takes minutes, and the total cooking time will be under 30 minutes, so it’s fast to whip up on a busy weekday as lunch or dinner.
It’s also super easy to make, and who doesn’t like a delicious bowl of pasta?
If you ask me, this is a true win-win situation and you need to make this recipe today!
One-Pot Vegan Tomato Pasta Ingredients
To make this recipe you will need some vegetables, pasta, and condiments. It may seem a lot, but it’s not, we promise!
You will need:
- red pepper, or yellow, whatever you have at hand
- red onion, I like adding color to the dish, but a regular yellow onion will work, too
- zucchini, one small to medium will be enough
- cherry tomatoes
- pasta, we used penne in this recipe, but other types will also work. You can try using fusilli, spaghetti, or bowties. Don’t forget to adjust the cooking time for each shape.
- vegetable stock for sauce and flavor
- water, to thin the sauce out if needed
- canned tomatoes, we used whole peeled tomatoes in this recipe
- olive oil
- baby spinach
- fresh basil leaves for freshness and aroma
- vegan parmesan
- spices: salt, and pepper to taste, some onion powder, garlic powder, oregano, and thyme – but feel free to season to your taste!
How to make this One-Pot Vegan Tomato Pasta Recipe
Start by prepping your vegetables. Dice the zucchini, pepper, and onion. Give the spinach and basil a quick wash and then drain the excess water.
Next, heat a large pan, add a drizzle of oil, and sauté the onion and pepper until softened about 5 minutes, stirring regularly.
Then, add the diced zucchini and sauté until lightly browned, and stir in the cherry tomatoes.
Season to taste with salt, pepper, onion powder, garlic powder, oregano, and thyme.
Next, pour in the canned tomatoes and add the pasta. Add the vegetable stock and water, bring to a simmer and then just let it cook for about 10 minutes, or until the pasta is cooked al dente. Stir occasionally so the pasta doesn’t stick to the bottom of the pan. If the pasta soaks up all of the liquid and looks dry, add more water as needed.
In the last minute of cooking, stir in the baby spinach until wilted.
And that’s it! Your pasta is ready to be served (see Serving suggestions below).
To serve sprinkle the pasta with some grated vegan parmesan cheese and some chopped fresh basil. We also recommend adding a drizzle of good quality olive oil on top, but this is optional.
This recipe serves 3 people, so you could also store any leftovers in the fridge (see storage tips below).
This pasta is best served immediately, but you could make it ahead and just reheat it before serving.
Store refrigerated in an air-tight container. Reheat in the microwave or on the stovetop before serving.
More similar recipes:
- One-Pan Gnocchi in Cherry Tomato Sauce
- Easy Pasta in Fresh Tomato Sauce
- Easy Lemon Broccoli Pasta
- Vegan Pumpkin Mac and Cheese
- 1 red pepper
- 1 red onion
- 1 small zucchini
- 1 cup cherry tomatoes
- 250 grams pasta (penne)
- 400 ml vegetable stock
- 100 ml water
- 400 grams canned tomatoes (whole peeled tomatoes)
- 2 tbsp olive oil
- 100 grams baby spinach
- a bunch of fresh basil leaves
- vegan parmesan to taste
- salt, pepper to taste
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp thyme
- Dice zucchini, pepper, and onion.
- Heat a large pan or skillet, add a drizzle of oil, and sauté the onion and pepper.
- Add zucchini and sauté until lightly browned, then add in the cherry tomatoes. Season with salt, pepper, onion powder, garlic powder, oregano, and thyme.
- Pour in the canned tomatoes and add the pasta. Pour over with vegetable stock and water, bring to a simmer and let cook for about 10 minutes, until the pasta is cooked al dente. Stir occasionally so the pasta doesn't stick to the bottom of the pan.
- If the pasta soaks up all of the liquid and looks dry, add more water as needed.
- In the last minute of cooking, stir in the baby spinach until wilted.
- Add grated parmesan and sprinkled with chopped basil. Drizzle with some olive oil, and serve.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 788mgCarbohydrates: 44gFiber: 7gSugar: 10gProtein: 10g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.