Vegan One Pot Pasta Recipe

Some days, I crave simplicity—no fuss, no multiple pans. This vegan one-pot pasta sneaks in a little magic by turning pantry staples into something cozy and satisfying with just one pot and a handful of ingredients.

It’s funny how a simple dish can feel like a little victory. I love that I can toss everything in, stir once or twice, and walk away while it bubbles into a fragrant, oozy masterpiece. Plus, it’s perfect for those moments when you just want dinner without the cleanup drama.

There’s a quiet joy in knowing I’ve made something nourishing and fuss-free, especially when the weather turns chilly or I’m running low on energy. This recipe isn’t just about dinner; it’s about reclaiming that small bit of kitchen peace, one pot at a time.

Memory Lane Stirred into Every Bite

• I remember the first time I made this on a rushed weeknight—smelled like childhood comfort, but vegan.
• Joy bubbles up when I see the creamy sauce cling to every noodle, a little imperfect but utterly satisfying.
• Chaos turned calm as I realized I didn’t need to peel or chop much—just dump and stir.
• Relief washes over me when I taste that smoky, lemon-bright burst from the herbs and spices.
• Every time I make it, I feel a tiny sense of pride—simple, honest cooking, no fuss needed.

The Heart & Soul of the Ingredients

• Dry pasta: I love a sturdy spaghetti or penne—holds onto the sauce, but swap with gluten-free if needed.
• Cherry tomatoes: bursting with juiciness, they melt into the broth, adding a fresh, tangy layer. Use sun-dried for a smoky depth.
• Garlic & onion: the base of so many good things—fry until fragrant, then add to the pot for a savory punch.
• Vegetable broth: the silent hero—rich and savory, it turns everything into a saucy, flavorful stew. Use low-sodium for control.
• Olive oil & herbs: splash of good olive makes a difference, and fresh basil or thyme brightens the whole dish with a fragrant shimmer.
• Salt & pepper: essential for balance—don’t skimp, but taste as you go to avoid overdoing it.
• Lemon juice: a quick squeeze adds zing—brightens the flavors and cuts through the richness.

Stir, Simmer & Savor: The Art of One-Pot Cooking

Equipment & Tools

• Deep skillet or wide pot: enough space for everything to cook evenly.
• Measuring cups & spoons: for accuracy and ease.
• Wooden spoon or spatula: for gentle stirring, no scratching needed.
• Knife & chopping board: quick prep, no fuss.

Mise en place

1. Measure out pasta, broth, and seasonings.
2. Chop garlic, onion, and herbs.
3. Halve cherry tomatoes or prepare sun-dried if using.
4. Set everything within reach, ready to toss.

Steps

1. Heat olive oil over medium heat (about 160°C/320°F). Add garlic and onion; cook until fragrant, about 2 min.
2. Add cherry tomatoes and herbs; stir for 1 min until they start to crackle.
3. Pour in vegetable broth, then stir in pasta. Bring to a gentle boil, about 90°C/194°F.
4. Lower heat, cover slightly, and simmer for 10–12 min, stirring occasionally.
5. Check the pasta: it should be tender, broth slightly thickened, sauce creamy and coated.
6. Stir in lemon juice, taste, and adjust seasoning.

Resting & Finishing

• Let sit for 2 mins off heat to settle flavors.
• Finish with fresh herbs, a drizzle of olive oil, or nutritional yeast if you like.
• Serve hot straight from the pot—less cleanup, more flavor.

Checkpoints & How to Know It’s Done

• Probe the pasta: should be al dente, with a slight chew.
• The sauce should be creamy and cling to each noodle.
• Look for a fragrant, bubbling aroma with a slightly thickened broth.

Oops Moments & How to Rescue

• FORGOT to stir? Do it now—prevent sticking and uneven cooking.
• DUMPED too much water? Simmer uncovered until thickened, then add a splash more broth.
• OVERTURNED the heat? Turn down and cover to finish cooking gently.
• SPILLED pasta? Scoop and rinse quickly, then toss back in with a splash of broth.

Rescue & Revive: Kitchen Hacks

• When sauce is too thick, splash in warm water or broth, stir to loosen.
• When flavor’s muted, stir in a splash of soy sauce or a pinch of smoked paprika.
• Splash lemon juice if the dish feels dull—brightens everything instantly.
• Patch over over-salted with a squeeze of more lemon or a sprinkle of sugar.
• Shield from over-torching by lowering heat immediately if it starts to brown too fast.

Making this dish is like catching a quiet, savory secret. It’s a reminder that some of the best meals come from just a handful of ingredients and a little patience. No matter how busy life gets, this one-pot pasta keeps the kitchen honest and the belly full, with minimal fuss and maximum flavor.

Sometimes, I forget how satisfying simple cooking can be. This recipe is a small, real victory—proof that even in chaos, there’s beauty in a single pot, a handful of herbs, and a bit of lemon zest.

Vegan One-Pot Pasta

This vegan one-pot pasta uses simple pantry ingredients and minimal steps to create a creamy, flavorful dish with tender noodles coated in a fragrant tomato and herb sauce. The entire recipe is cooked in a single pot, resulting in a cozy, rustic-looking dish with a slightly thickened broth and vibrant, juicy tomatoes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Vegan

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 8 oz dry pasta (spaghetti or penne) preferably sturdy and good for absorbing flavors
• 1 cup cherry tomatoes halved, or sun-dried for smoky depth
• 3 cloves garlic minced
• 1 small onion finely chopped
• 3 cups vegetable broth low-sodium preferred
• 2 tablespoons olive oil good quality
• fresh basil or thyme herbs chopped, for flavor and garnish
• 1 tablespoon lemon juice freshly squeezed
• to taste salt and pepper for seasoning

Equipment

• Deep skillet or wide pot
• Measuring cups & spoons
• Wooden spoon or spatula
• Knife & chopping board

Method

 

1. Start by heating the olive oil in a deep skillet or wide pot over medium heat until it shimmers and begins to smell fragrant.
2. Add the minced garlic and chopped onion to the hot oil and cook for about 2 minutes, stirring occasionally until they release their aroma and become translucent.
3. Pour in the vegetable broth and add the dry pasta, pushing everything down so the noodles are submerged. Bring the mixture to a gentle boil, with bubbles starting to form around the edges.
4. Add the halved cherry tomatoes or sun-dried tomatoes, along with chopped herbs, stirring briefly to distribute evenly.
5. Reduce the heat to low, cover the pot loosely, and let everything simmer gently for 10 to 12 minutes, stirring occasionally so the pasta cooks evenly and the broth thickens slightly.
6. Uncover the pot and check the pasta — it should be tender but still with a slight chew, and the broth should be creamy and clinging to the noodles.
7. Stir in the fresh lemon juice, then taste and season with salt and pepper as needed for balance.
8. Let the pasta sit off the heat for about 2 minutes to allow flavors to settle and the sauce to thicken just a bit more.
9. Finish by scattering chopped fresh herbs on top, adding a drizzle of olive oil, or sprinkling nutritional yeast if desired for extra flavor.
10. Serve the pasta hot straight from the pot, enjoying the fragrant, cozy, and creamy dish with each bite.

Once plated, this pasta invites you to sit down and breathe in that fragrant, smoky, lemon-bright aroma. It’s a humble dish, but one that quietly reminds you of the simple joy in quick, honest cooking.

As you finish, think about how these little kitchen victories stack up—each one a moment of calm in a busy day. Sometimes, the best meals are the ones you toss together when nothing else feels right, but everything tastes just right.

James