Vegan One-Pot Pasta
Dinner made in a single pot? Oh yes! It's possible, it's delicious, and we're about to show you how it's done in this vegan one-pot pasta recipe. It's easy. It's creamy. It's flavorful. It's one of our most popular vegan pasta recipes here at World of Vegan!
Servings: 2
Calories: 645kcal
Ingredients
- 2 teaspoons olive oil
- ¼ cup roughly chopped yellow onion
- 4 medium cloves garlic minced
- 1½ cups mushrooms diced into small chunks
- 2 cups low-sodium vegetable broth
- 1½ cups non-dairy milk unsweetened
- ½ pound dried pasta 230 grams (spaghetti, fettuccine, etc.)
- 1 tablespoon water
- 2 teaspoons corn starch
- 1½ teaspoons salt
- ½ teaspoon pepper
- 1 tablespoon vegan butter
- ¾ cup finely chopped fresh basil plus more for garnish
Instructions
- Heat a large pot with the olive oil. Add the onion and garlic and sauté for 2 minutes.
- Add the mushrooms and sauté for another 5 minutes.
- Add the vegetable broth and milk then bring the mixture to a boil.
- Add the pasta and cook according to package directions, or until the pasta is cooked and tender. This will take somewhere around 10-12 minutes but can vary depending on the type of pasta you use. Stir the pasta frequently.
- While the pasta is cooking, add the water and cornstarch to a small bowl and stir to dissolve the cornstarch.
- Add the cornstarch slurry, as well as the salt, pepper, and vegan butter to the pot. Cook for 2 minutes or until the sauce thickens nicely.
- Turn the heat off and add the basil. Stir to combine. Plate the pasta and garnish with additional pepper and fresh basil if desired.
Video
Notes
Leftovers: Store leftover pasta in an airtight container in the fridge for up to 5 days.
Reheating: The sauce may thicken as it sits, so add a splash of plant-based milk or vegetable broth when reheating to bring back its creamy texture.
Freezing: While pasta is best enjoyed fresh, you can freeze it in a freezer-safe container for up to 2 months. Note that the texture may change slightly upon thawing.
Pro Tip: If storing pasta separately from the sauce, keep them in separate containers to prevent the pasta from absorbing too much liquid and becoming mushy.
Nutrition
Calories: 645kcal | Carbohydrates: 102g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 1892mg | Potassium: 820mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1174IU | Vitamin C: 19mg | Calcium: 309mg | Iron: 3mg