By Joao Nsita As featured on That Love Podcast
There’s something magical about meals that bring people together, and this Vegan One Pot Pasta does just that. Ready in less than 30 minutes, this recipe is perfect for those busy weeknights when you want to show love through a hearty, nutritious dish without spending hours in the kitchen. The simplicity of this pasta, paired with its versatility, makes it a fan favorite for vegans and non-vegans alike.
On That Love Podcast website, we often talk about the importance of food in relationships—it’s a universal love language. Just as with a loving connection, the best dishes don’t need to be complicated. This Vegan One Pot Pasta is the perfect example: simple, nutritious, and packed with the flavors that make life (and love) feel full.
Why You’ll Love This Vegan One Pot Pasta:
Quick & Easy: Ready in under 30 minutes with minimal cleanup.
Vegan & Gluten-Free Friendly: Adjust to suit your dietary needs with ease.
Versatile: Add your favorite veggies, plant-based proteins, or swap ingredients as desired.
Family-Friendly: A crowd-pleaser that everyone, even the kids, will enjoy.
Serve it alongside your favorite garlic bread and a refreshing vegan kale Caesar salad, or make it the star of your next cozy dinner. If you’re in the mood for something more elegant, check out our recipes for Vegan Mushroom Risotto, Lemon Garlic Orzo, or Creamy Sun-Dried Tomato Pasta—perfect for special occasions!
Ingredients:
Pasta: Rotini or your favorite short pasta (gluten-free options work too).
Onion: Red, white, or yellow onions are great.
Garlic: Fresh is best, but 1 tsp garlic powder can substitute.
Bell Peppers & Zucchini: Adds color and flavor.
Mushrooms: Optional, but adds an earthy richness.
Crushed Tomatoes: Use smooth passata or diced tomatoes for a chunkier texture.
Kale: Can be swapped with spinach or omitted altogether.
Dried Herbs: A mix of basil, oregano, and thyme for that classic Italian flavor.
Instructions:
Sauté: Heat oil (or water for oil-free) in a pot. Cook onions and garlic for a few minutes until fragrant.
Season: Add dried herbs, red chili flakes, salt, and pepper. Stir and cook for another minute.
Add Veggies: Toss in zucchini, bell peppers, and mushrooms. Cook until the mushrooms soften.
Simmer: Pour in crushed tomatoes, vegetable stock, and pasta. Stir and bring to a simmer. Cook for 13-14 minutes, stirring occasionally.
Finish: Stir in kale once the pasta is al dente. Let it sit for 3-5 minutes to thicken before serving with fresh parsley and vegan parmesan.
Tips & Additions:
Add Protein: Stir in cooked lentils, chickpeas, or vegan sausage for extra protein.
Customize Veggies: Don’t like mushrooms? Swap them out for green beans, cherry tomatoes, or asparagus.
Make it Creamy: For a creamy version, replace the crushed tomatoes with a cashew cream sauce or unsweetened almond milk.
Extra Flavor: Add nutritional yeast or vegan parmesan for a cheesy, nutty flavor.
FAQs:
Can I make this recipe gluten-free? Yes! Simply use gluten-free pasta, and the recipe works perfectly.
What can I substitute for kale? You can swap kale for spinach or another leafy green like Swiss chard.
Can I make this pasta oil-free? Yes, you can sauté the onions and garlic in water or vegetable broth instead of oil.
How can I store leftovers? Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of vegetable broth or water.
Can I freeze this pasta? Yes, you can freeze it, but the texture of the pasta may change slightly when reheated. Freeze for up to 2 months and reheat on the stove.
What protein can I add to this dish? Add cooked lentils, chickpeas, tempeh, or vegan sausage for extra protein.
Can I use a different pasta shape? Absolutely! Penne, fusilli, or any other short pasta works well in this recipe.
How do I prevent the pasta from getting mushy? Cook the pasta until it’s just slightly underdone (al dente), as it will continue to cook in the residual heat after adding the kale.
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