Creamy Vegan One Pot Pasta

by Monique

This Creamy One Pot Vegan Pasta is easy to make with 10-ingredients and ready to go in under 30 minutes. It’s sure to be your new favorite weeknight recipe!

Finished pasta on a plate with another plate of pasta, shallots, garlic, spoon and fork in the background.

Creamy One Pot Vegan Pasta now that is something I can get behind! This dish comes together in under 30 minutes with just 10-ingredients. The perfect quick and easy dinner.

I love a good pasta dish and a creamy one is even better in my eyes. When you go vegan creamy is something that just a little harder to achieve. This recipe uses the starch from the noodle as a thickening agent. Allowing you to make this in one pot with less clean up. Now thats a win win in my book!

This dish is creamy, flavorful, comforting and down right delicious. The pop of flavor from the tomatoes adds a balanced sweetness that is lovely. While the spinach adds a bit of extra nutrition for the entire family as well.

Quick, easy, delicious and nutritious. What are you waiting for? Get to cooking!

Ingredient Notes:

  • Linguini – It is best to use a thick cut noodle as the starch from the noodles help to thicken the sauce. If you can find a thicker cut fettuccine that will work as well.
  • Almond Milk – Any plant milk will work but you will want an unsweetened unflavored variety.
  • Vegetable Broth – You’ll want to make sure to use a low sodium vegetable broth. Also, make sure you like the flavor of the broth you use. You will taste the broth in the final result. If you can’t find a low sodium option I would recommend replacing one cup of the broth with more plant milk.
  • Shallot – This is a nice mild and slightly sweet onion. You can use yellow or white onion if you need a replacement.
  • Garlic – Use fresh and mince it fine or use a garlic press.
  • Spinach – I used baby spinach, if you would like to use regular you may want to dice it up so it is easier to eat.
  • Cherry Tomatoes – Grape tomatoes will work a well but look for a deep red as those have the most flavor.
  • Olive Oil – Any neutral oil will work Olive Oil just happens to be what I use and generally have on hand.
  • Nutritional Yeast – This adds a cheesy flavor to your sauce. You can find it at most grocery stores. It is generally in the baking aisle or in the natural foods section.
  • Salt & Pepper – I use Sea Salt and Fresh Cracked Black Pepper.
Labeled ingredients for one pot vegan pasta recipe.

How To Make:

First gather your ingredients. Dice the shallot and finely mince your garlic. In a large skillet or pot add olive oil and bring to medium heat.

Add garlic and shallots and sauté until fragrant and tender. About 2-3 minutes.

Shallots and garlic sautéed in a pan.

Now add almond milk, vegetable broth and nutritional yeast to the pan. Stir well to incorporate everything together and bring to a simmer.

Almond milk and vegetable broth mixed in with garlic and shallot in a pan.

Once simmering add the linguini and simmer for 10 minutes, stirring occasionally. Make sure to submerge all of the noodles into the liquid.

After 10 minutes about half of the liquid should be absorbed and the noodles should be almost tender.

Noodles and liquid reduced in a pan.

Next, add cherry tomatoes and spinach. Allow the mixture to simmer another 10 minutes, stirring occasionally. You want your spinach to wilt and the tomatoes to “pop” you can help them along with a fork or spoon as needed.

Finished pasta in a pan.

Once the noodles are tender and most of the liquid is absorbed leaving a creamy sauce your pasta is ready. Salt and pepper to taste. Depending on your vegetable broth you may not need any salt at all or just a pinch or two.

Enjoy!

Close up, pasta on a white plate with a stripped tea towel and golf fork and spoon.

Tips For Success:

  • Submerge the noodles. Make sure to submerge the noodles into the liquid. If you do not do so and some are sticking out of the pot they will not cook properly. You will end up with some parts of the noodle that are cooked and others that are not. Stir the noodles during the cooking process to ensure they cook evenly and don’t stick together.
  • Use a thick cut noodle. The starch from the noodles helps the sauce to thicken in this recipe. Something like a thin spaghetti noodle likely won’t thicken the sauce enough. I prefer to use linguine for this recipe although a thick cut fettuccine would work as well.
  • Vegetable Broth. Use a tasty low sodium vegetable broth if you can. Vegetable broth tends to have a whole lot of sodium and the flavor will come forward in this dish. You’ll want to use a broth with a flavor that you enjoy as well.
How To Store?

This is best served fresh however, it can be stored in the refrigerator. Store in an airtight container for up to 2-3 days.

Finished pasta on a plate with a fork sticking out of it and another plate in the background.

Other Easy Dinner Recipes:

If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!

Finished pasta on a plate with another plate of pasta, shallots, garlic, spoon and fork in the background.

Creamy One Pot Vegan Pasta

This Creamy One Pot Vegan Pasta is easy to make with 10-ingredients and ready to go in under 30 minutes. It's sure to be your new favorite weeknight recipe!
5 from 1 vote
Prep Time 5 mins
Total Time 25 mins
Course Entree
Cuisine Italian-Inspired, Vegan
Servings 4 servings

Ingredients
 

  • 8 oz. linguini
  • 2 cups unsweetened unflavored almond milk
  • 2 cups low-sodium vegetable broth
  • ¼ cup nutritional yeast
  • 1 shallot diced
  • 4 large cloves of garlic minced
  • 2 cups fresh baby spinach (loosely packed)
  • 1 ½ cups cherry tomatoes (about 1-10 oz. pint)
  • 2 tbsp. olive oil
  • salt & pepper to taste

Instructions
 

  • Dice shallot and mince garlic.
  • In a large skillet or pot add olive oil and bring to medium heat.
  • Add garlic and shallots and sauté until fragrant and tender. About 2-3 minutes.
  • Now add almond milk, vegetable broth and nutritional yeast to the pan. Stir well to incorporate everything together and bring to a simmer.
  • Once simmering add the linguini and simmer for 10 minutes, stirring occasionally. Make sure to submerge all of the noodles into the liquid. After 10 minutes about half of the liquid should be absorbed and the noodles should be almost tender.
  • Next, add cherry tomatoes and spinach. Allow the mixture to simmer another 10 minutes, stirring occasionally. You want your spinach to wilt and the tomatoes to "pop" you can help them along with a fork or spoon as needed.
  • Once the noodles are tender and most of the liquid is absorbed leaving a creamy sauce your pasta is ready.
  • Salt and pepper to taste. Depending on your vegetable broth you may not need any salt at all or just a pinch or two.
  • Enjoy!

Notes

  • I specify large garlic cloves in this recipe as I have noticed a difference in flavor when using smaller cloves. You will have a much more flavorful dish with more garlic! If you have smaller cloves I would recommend using 5 cloves of garlic.
  • I do not recommend using a thinner cut noodle for this dish as the starch from the noodles help to thicken the sauce. 
  • Make sure to use a low sodium flavorful vegetable broth. If you do not have low sodium on hand. I would recommend replacing 1 cup of the vegetable broth with your plant milk of choice. 

Nutrition

Calories: 333kcalCarbohydrates: 50gProtein: 11gFat: 10gSaturated Fat: 1gSodium: 185mgPotassium: 420mgFiber: 4gSugar: 4gVitamin A: 1680IUVitamin C: 18mgCalcium: 191mgIron: 2mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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2 comments

Kinsey September 8, 2020 - 7:14 pm

5 stars
This is, hands down, the best vegan pasta I’ve ever made. My husband and kids all love it!

Reply
Monique September 18, 2020 - 9:44 pm

So happy you and your family enjoyed it!

Reply

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