Name: One Pot Vegan Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon (20 g) plant-based butter; 1 medium onion, diced; 1 medium red bell pepper, diced; 1 medium yellow bell pepper, diced; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon red chili flakes; 1 can (14 oz / 400 g) chickpeas, drained and rinsed; 1 can (14 oz / 400 g) crushed tomatoes; 1/2 lb (225 g) uncooked short pasta; 2 cups (500 ml) vegetable stock; 1/2 cup (100 ml) plant-based double cream; Salt and freshly ground black pepper to taste; A handful fresh parsley, chopped, to garnish

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Looking for a delicious and easy vegan pasta dish that requires only one pot? Look no further than this one pot vegan pasta recipe! Packed with flavor and nutrients, this dish is sure to become a family favorite!

This one-pot vegan pasta is not just any ordinary meal - it's a flavor-packed yet super-speedy dish that's incredibly easy to make your own.

Whether you're a veggie-lover or a pasta fanatic, this recipe can easily be adjusted to suit your taste buds.

I love it because it's the kind of "clean-the-fridge" meal that's just perfect for those days when you don't feel like going to the shops.

And the best part? You'll only need one dish to cook everything in, including the pasta. That means minimal cleanup time, and what's not to like about that?

Why you'll love this one pot vegan pasta

It's packed with flavor and nutrients from the veggies and chickpeas.
It's a very versatile recipe that you can easily customize to your liking by adding extra veggies, herbs, or spices.
It's easy to make and requires only one pot, which means less cleanup!

Ingredients and substitutions

Olive oil - If you don't have any olive oil on hand, you can use any other neutral oil such as vegetable oil, canola oil, or avocado oil.

Plant-based butter - This is optional, but it does add a nice richness to the dish.

Onion - You can use any type of onion you have on hand, including yellow, red or shallots. Alternatively, you can substitute with leeks.

Bell peppers - You can use any bell peppers you like or sub with any other vegetables you have available, such as zucchini, mushrooms, or broccoli.

Spices and herbs - I used a mix of smoked paprika, dried oregano, dried thyme, garlic powder, onion powder to add flavor and depth to the pasta. You can mix and match as you like.

Red chili flakes - Add some red chili flakes for a bit of a kick. You can also use cayenne pepper, paprika or hot sauce to add some heat.

Chickpeas - These are a great source of plant-based protein and add a delicious texture to this creamy one pot vegan pasta. If you don't have chickpeas on hand, you can use any other beans or lentils.

Crushed tomatoes - If you don't have crushed tomatoes, you can use tomato sauce or canned whole tomatoes that have been crushed with a fork or by hand.

Short pasta - Short pasta is perfect for one-pot meals as it cooks quickly and absorbs all the delicious flavors of the other ingredients. Penne, fusilli and rigatoni are all great options here.

Plant-based double cream - I used the plant-based cream from the Coconut Collaborative in this recipe. You can also use the creamy top of a can of full-fat coconut milk instead.

How to make creamy one pot vegetable pasta

In a large pan or pot, heat the olive oil and plant-based butter over medium heat until the butter has melted.

Add the diced onion and bell peppers, and cook for 5-7 minutes, or until the onions become translucent and the peppers are tender.

Add the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, and red chili flakes. Stir to combine and cook for an additional 2 minutes.

Add the drained and rinsed chickpeas, crushed tomatoes, pasta, and vegetable stock to the pot. Stir everything together and bring the mixture to a boil.

Once the pasta starts to boil, reduce the heat to low, cover the pan with a lid and let it simmer for 10-15 minutes, or until the pasta is cooked through and the sauce has thickened.

Stir in plant-based double cream and season with salt and black pepper to taste.

Serve hot, garnished with chopped fresh parsley.

Leftovers and storage

To store leftovers, simply pop them into an airtight container and refrigerate for up to 3-4 days. Before storing, allow the pasta to cool down to room temperature to prevent sogginess.
To reheat the pasta, use the stovetop or microwave. For stovetop reheating, add a splash of water or plant-based milk and heat over medium heat until warm. If using the microwave, cover the pasta with a damp paper towel and heat on high for 1-2 minutes.
You can freeze this pasta dish for up to 2-3 months. When ready to reheat, thaw the pasta overnight in the fridge and follow the reheating instructions. Keep in mind that the texture may change slightly after being frozen, but it will still be delicious!

Recipe notes and tips

One of the best things about this one pot vegetable pasta is how easy it is to customize! Don't have any bell peppers on hand? No problem! Swap them out for some zucchini or mushrooms instead. Prefer a spicier dish? Add some extra red chili flakes to the mix. Experiment with different veggies and seasonings until you find your perfect combo!
While this one pot pasta is definitely filling on its own, it's always nice to have some greens on the side. Serve with a simple side salad dressed with some balsamic vinaigrette for a complete meal.
This pasta dish is already packed with fiber and nutrients, but you can easily add some protein to the mix by tossing in some cooked tofu or seitan. These air-fried tofu bits are perfect, and they will make it even more filling and satisfying!

If you liked this one-pot vegan pasta recipe, you might also like some of my other easy vegan pasta recipes:

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Yield: 4