One Pot Vegan Pasta
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If you love simple, it doesn’t get any simpler than a one pot meal. And if you love delicious, it doesn’t get more flavorful than this one pot vegan pasta! Penne cooks in a spicy sun-dried tomato and roasted red pepper sauce. Then it’s covered in tomatoes and buttered breadcrumbs and broiled to bubbly perfection. It’s smoky, tangy, sweet, and savory – minus the dishes!
This delicious vegan pasta takes just one pot to whip up – Not one pot to cook the pasta and another for the sauce, just one pot total. Singular! The secret is cooking the pasta right in the sauce. After caramelizing the tomato paste and garlic, pour in some vegan milk, canned tomatoes, a few spices, and the pasta. The creamy magic happens when the starches are released from the pasta and mix with the dairy-free milk to create a luscious, silky sauce.
Once the pasta is cooked, you can either serve it straight away or top it with some sliced tomatoes and buttered breadcrumbs, then give it a quick broil. It’s special enough for entertaining or date night, yet simple enough to make on any regular weeknight!
Ingredients needed
Made from vegan ingredients, this one pot vegan pasta makes an irresistible dinner. Gather these ingredients:
- Sun-dried tomatoes: The robust, deep umami yet slightly sweet flavor fills the dish with richness and complexity.
- Tomato paste and garlic: Both caramelize for a velvety base.
- Vegan milk: Unsweetened almond milk is our top pick, but you can use whatever neutral-flavored milk you have on hand.
- Penne: Simmered right in the sauce, it releases starches that mix with the dairy-free milk to create a luscious, silky sauce. Use a gluten-free pasta if needed.
- Roasted red peppers: Adds a smokiness and tang.
- Crushed tomatoes: A can adds vibrancy to the sauce.
- Chili flakes: For subtle heat.
- Spinach and basil: For a boost of freshness.
- Toppings: Melted vegan butter, breadcrumbs, nutritional yeast, tomatoes.
What to serve with this dinner
This one-pot vegan pasta is satisfying as a standalone meal. If you’re enjoying a multi-course meal, open the evening with warm marinated olives or a white bean dip.
Round out the dinner with a side of pan seared brussels sprouts, a cucumber tomato salad, or roasted acorn squash.
Then the fun part: dessert! Enjoy vegan pots de creme, a chocolate blackberry crumble, or vegan salted caramel brownies.
Recipe FAQs
Where can I find roasted red peppers?
You don’t have to roast your own at home – you can find them in the grocery store in glass jars, usually near the pickles and olives.
Can I store leftover vegan one-pot pasta?
Yes, store leftovers in an airtight container in the fridge for up to a week. Or you can store it in the freezer for up to three months.
Can I add anything else?
Sure! Add in some extra veggies, fresh herbs, or vegan cheese. Our top picks include mushrooms, oregano, zucchini, or sauteed onions. You can also adjust the spice level by increasing or reducing the amount of red pepper flakes or adding chili powder.
One Pot Vegan Pasta Recipe
Ingredients
- ¼ cup finely chopped sun-dried tomatoes (in oil)
- 2 tablespoons tomato paste
- 3 cloves garlic (minced)
- 2 cups vegan milk (unsweetened almond milk works well)
- 1 lb uncooked penne (gluten-free if needed)
- 2 roasted red peppers (chopped)
- 28 ounce can crushed tomatoes
- 1 teaspoon sea salt
- ½ teaspoon chili flakes
- 3 handfuls of spinach
- ¼ cup torn basil
Topping
- 1 teaspoon vegan butter (melted)
- ¼ cup fine bread crumbs
- 1 tablespoon nutritional yeast
- 5 Roma tomatoes (sliced thick)
Instructions
- Pour 1 tablespoon of the oil from your jar of sun-dried tomatoes into a large skillet over medium-high heat. Add the sun-dried tomatoes, tomato paste, and garlic and cook until the tomato paste starts to darken and caramelize, about 3 minutes.¼ cup finely chopped sun-dried tomatoes, 2 tablespoons tomato paste, 3 cloves garlic
- Add the vegan milk, penne, roasted red peppers, can of tomatoes, sea salt and chili flakes to the skillet and stir to mix well. Bring to a boil then reduce the heat to low, cover, and simmer for 15-20 mins, or until the pasta is cooked through. Stir several times, especially at the beginning, to prevent the pasta from sticking to the skillet.2 cups vegan milk, 1 lb uncooked penne, 2 roasted red peppers, 28 ounce can crushed tomatoes, 1 teaspoon sea salt, ½ teaspoon chili flakes
- While the pasta is cooking, mix together the melted butter, breadcrumbs, and nutritional yeast in a small bowl. Set the oven rack in the top third of your oven and preheat on broil.1 teaspoon vegan butter, ¼ cup fine bread crumbs, 1 tablespoon nutritional yeast
- When the pasta is al dente, stir in the spinach and basil and cover the top with the tomato slices. Broil until the tomatoes wilt and are brown in a few places, about 10 minutes. Sprinkle the buttered breadcrumbs on top during the last minute. Serve with a sprinkle of parsley.3 handfuls of spinach, ¼ cup torn basil, 5 Roma tomatoes
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Roasted red peppers? Do you purchase these somewhere or roast whole peppers in your oven in advance? Instructions, please.
You can buy them in the grocery store. They usually come in glass jars and are often found near pickles and jars of olives. Here’s a link to a jar of roasted red peppers on Amazon so you can see what to look for. Doesn’t need to be this brand. 🙂
Excellent! The only issue I had was that pasta was just a touch undercooked, and by then the sauce was so beautiful and thick I didn’t know if it would help to leave it cook longer. Other than that – rave reviews!
Wonderful! My whole family enjoyed it.
Fantastic recipe because the flavours really meld well when cooked together in one pot, I used frozen spinach and a whole lot more hot spice and it was perfect for us. Nice dish to prepare for company as it looks great in the pan. Thanks.
You’re so welcome!
Hi Kristen,
It looks really delicious! Do you think I could use chickpeas pasta? 🙂
Chickpea pasta can be a bit funny. I would use this recipe as a base but cook the pasta separately so it doesn’t get mushy. 🙂
Thinking about making this for a neighborhood lunch swap! I need a meal that will last about a week. About how long will this keep in the fridge?
This should last about a week. 🙂
Hi, I just wanted to know if it was possible to freeze it or if it’s better just putting it in the fridge?
Thank you for your recipe, I am really excited to try it.
I haven’t tried freezing it but most pasta does freeze quite well. 🙂
What temperature is the broil suppose to be set at?
To 500 degrees. 🙂
I cannot believe how easy and delicious this recipe is! Best pasta dish ever! I added gardein meatballs and it’s incredible! Excited to try your other recipes!
That is so great to hear! Thank you for taking the time to come back to let us know!
If we don’t have access to that particular brand of milk, can we use any almond milk or maybe homemade oat milk? Is there anything about that particular brand that makes it necessary in this recipe?
No you can use any neutral flavored milk. 🙂
Thank you so much! Since I’ve been experimenting with one pot pasta dishes I really don’t know why I ever cooked pasta any other way. It’s so easy in one pot!
I missed your first post on Veggemo. Will look for it when I’m out next. Fingers crossed.
Crossing my fingers for you, too! 🙂
It really is! Funny how as soon as the weather turns colder our taste buds always start craving pasta. 🙂