A delicious vegan one-pot pasta like this one is a lifesaver on weeknights when I can get everyone to the dinner table without any smarty-pants grumblings like, “I am just not hungry, mom!” This is an AMAZING, no-fuss pasta. Every forkful is saucy and cheesy (but dairy-free) and garlicky – don’t be surprised if you find yourself scarfing it down straight from the pot! But it’s also healthy, packed as it is with protein and veggies. The vegan cheese melts into the pasta, adding another layer of deliciousness. I’ve shared many one-pot pastas with you over the years that so many of you have made and loved, including this Curried Spaghetti with Kale and this Vegan Instant Pot Pasta Bake. I hope this vegan one-pot pasta will go on your list of favorites too. Be sure to let me know if you make it!

Why you’ll love this vegan one-pot pasta

It’s delicious. This is a saucy pasta, with lots of marinara clinging to the pasta. The veggies are very much there but disappear into the sauce, making it easier to get them past kids or veggie-haters, if you have those around. 😉 The pasta is perfectly cooked and the vegan cheese is the proverbial cherry on the cake. It’s easy. In addition to being one-pot, this pasta couldn’t be easier to make. Everything comes together on the stovetop and there’s no need to fire up the oven. You just toss everything one by one into a large pan. You need to be watchful while cooking the pasta to make sure it doesn’t overcook, but other than that you can pretty much float to success with little skill required. It’s healthy. There’s so much goodness in this pasta with the garlic and the veggies and the tomato sauce and the herbs. And it’s waist-friendly with 17 grams of protein and 364 calories per serving.

How to make the vegan one-pot pasta

If using cashew cream, make it by blending the cashews (or pumpkin seeds) in a blender with ¼ cup water until very smooth. Set aside. Heat the olive oil in a large pot. Add the garlic and saute until the garlic becomes very aromatic. Pay close attention and don’t let the garlic burn. Add the onions, carrots and celery to the pot along with a bit of salt and ground black pepper and saute until the onions soften.

Add the vegan sausage to the pot and saute for a couple of minutes. Crush the whole tomatoes with your fingers and add to the pot along with the juice and half a cup of water.

Add the red pepper flakes, oregano and basil to the pot along with the tomato paste. Stir in and let the marinara sauce cook for 10 minutes until it’s a bright orange. Add the dry pasta to the pot.

Stir in the pasta and then add 3 cups water (you can use vegetable broth for even more flavor). Mix well and bring to a boil. Check salt and add more if needed. The sauce should be slightly saltier than you would like the final dish to be. Cover the pot and let the pasta simmer 10-12 minutes or until it is al dente.

Once the pasta is cooked, stir in the cashew cream. Sprinkle the cheese on top and place the lid back on. Set the heat to the lowest setting for two more minutes so the cheese melts. Turn off heat and let the pasta stand, covered, for at least 10 more minutes. Garnish with parsley. Serve hot or warm.

Variations

You can use other pasta shapes in this. Try and use shorter pasta shapes like rigatoni, penne rigate, penne or ziti, and keep an eye on cooking time as it will vary slightly. You can add other (or more) vegetables to this pasta, including spinach, mushrooms, zucchini, and bell peppers. You can also vary up the herbs. Basil and oregano are delicious here, but try adding sage or thyme for a variation. Dry or fresh herbs, either will work. If you don’t want to use vegan sausage, you can stir in a 14 oz can (drained) of white beans or brown lentils. Instead of the vegan mozzarella, try sprinkling on my homemade vegan parmesan cheese on top.

Storage instructions

Refrigerate: This pasta makes for delicious leftovers–in fact, it tastes even better the next day. Store in the fridge for up to three days. Freeze: For longer storage freeze in an airtight, freezer-safe container for up to three months. Reheat: Thaw and reheat on stovetop or in microwave.

More yummy vegan pasta recipes

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