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Vegan One-Pot Pasta

Easy vegan one-pot pasta made with cherry tomatoes, spinach, garlic, and basil.

Bowls of one-pot pasta with tomatoes and spinach.

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Imagine having dinner ready in about 20 minutes with only one pan to wash. Glorious, right? Imagine no longer, because it’s reality.

This one-pot pasta is made with simple, nutritious ingredients and is the perfect recipe for your busy weeknights. It also makes for delicious leftovers when warmed up for lunch the next day. You can customize this dish to suit your preferences or use up whatever ingredients you have on hand.

Enjoy this pasta as-is or as a side dish with a main meal like Glazed Tofu Roast.


You just need 11 ingredients to make this vegan one-pot pasta, half of which are seasoning.

Ingredients for the vegan pasta laid out on a table.
  • Pasta: I like to use either linguine or spaghetti. Any type works great! A shorter pasta like macaroni or bowtie is better if you don’t have a wide, shallow pan to cook in.
  • Vegetable stock or water: Stock offers more flavor.
  • Garlic: The recipe calls for fresh cloves, but garlic powder will work great.
  • Basil, black pepper, and salt
  • Cherry tomatoes and spinach
  • Olive oil
  • Lemon juice
  • Vegan parmesan: See the section on substitutions for alternative ideas.

See recipe card for the full recipe and quantities.

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A pan with pasta, vegetable stock, and seasonings.

Add pasta, vegetable stock, garlic, basil, pepper, and salt to a large pan. Bring to a boil.

Cherry tomatoes added to the pasta.

With about 3 minutes left, add the tomatoes.

Wilted spinach tossed in the dish.

Turn off the heat when the pasta is cooked through. Stir in the spinach until wilted.

Vegan parmesan added onto the dish.

Mix in the olive oil, lemon juice, and vegan parmesan.


  • Vegan parmesan: My local grocery store carries dairy-free Follow Your Heart parmesan in the produce section, which is pretty good! You can also make a homemade vegan parm, use nutritional yeast, or just omit this ingredient.
  • Spinach: You can use kale or bok choy.
  • Basil: If you don’t have basil, any Italian seasoning is sufficient, such as oregano or thyme.


  • Creamy pasta: Add a half cup of non-dairy milk or vegan cream cheese after the pasta is finished cooking for a creamy texture.
  • Vegetables: Just about any vegetable will work in this pasta. Some ideas are cauliflower, carrots, zucchini, peas, broccoli, and asparagus. For veggies that take longer to cook, like carrots or broccoli, add them at the beginning.
  • Spicy: For pasta with a kick, add some red chili flakes or cayenne pepper to taste. Or, try this Creamy Cajun One-Pot Pasta!
  • Protein: White beans or chickpeas are great additions. My favorite protein to add is baked tofu.

A white bowl containing vegan one-pot pasta made with cherry tomatoe, spinach, and garlic.


My preferred pan for this recipe is a wok. It’s wide enough to fit the pasta and cooks evenly. Any wide, shallow pan will work. If you don’t have a wide pan, you can break the pasta in half or use a smaller pasta like macaroni.


Store leftover pasta in the fridge for up to 3 days. To reheat, you can warm it up in the microwave or on the stove. Add the pasta to a pan along with some vegetable stock so it doesn’t dry out or stick.

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Top tip

Depending on many factors, your pasta may not be cooked through by the time all of the stock has absorbed. Add more stock or water if this happens. I usually start with an extra half cup.

A close-up shot of the pasta.

One-Pot Vegetable Pasta

Karissa Besaw
Easy vegan one-pot pasta made with vegetables and seasoned with garlic, basil, and lemon.
5 from 2 votes
Cook Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine Vegan
Servings 4
Calories 491 kcal


  • 1 pound linguine or pasta of choice
  • 6 cups vegetable stock or water
  • 4 cloves garlic minced
  • 1 teaspoon dried basil
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 10 ounces cherry tomatoes
  • 2 cups spinach packed
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • ¼ cup vegan parmesan plus more for topping


  • Add pasta, vegetable stock, garlic, basil, pepper, and salt to a large pan (preferably one wide enough that the pasta can lay flat in. If not, make sure to move and flip the pasta around frequently at the beginning until the pasta becomes pliable.)
  • Bring to a boil on high heat. Boil for 9-10 minutes, or until the pasta is tender. This time will vary depending on what type of pasta you use. With about 3 minutes left, add the tomatoes. About halfway through, you may need to turn the heat down to medium if the liquid is sputtering a lot. Add more water or vegetable stock as needed.
  • Turn off the heat. Stir in the spinach until wilted. Stir in the olive oil, lemon juice, and vegan parmesan. Serve warm.


Calories: 491kcalCarbohydrates: 94gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1728mgPotassium: 514mgFiber: 5gSugar: 8gVitamin A: 2507IUVitamin C: 22mgCalcium: 58mgIron: 3mg
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