If you're craving a plateful of comfort dive into this One-Pot Creamy Vegan Pasta, so lush and satisfying, you won't believe it's plant-based! With veggies and plant-based meat, it's perfect for nights or when you need a creamy pasta fix.
Remember Tim the Toolman Taylor's signature grunt from "Home Improvement"? If you do, you're in for a treat because that's exactly the noise I make every time I take a bite of this creamy vegan pasta. If you don't know the reference, let's say it's my way of showing ultimate approval for a dish.
It's vegetable'ly', meaty, dreamy, and deliciously creamy. The best part is it's an all-in-one pot and a super versatile vegan pasta recipe.
If you want more pasta recipes from Nuts & Twigs, visit Vegan Baked Mac and Cheese, Vegan Caesar Pasta Salad, Vegan Hamburger Helper, Lemon Artichoke Pesto Pasta, and Easy Vegan Mushroom and Leek Pasta.
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Why You'll Love This Recipe
- Creaminess: Achieves a rich, creamy texture without any dairy.
- One-Pot Convenience: Everything cooks in one pot, which means easier cooking and less cleanup.
- Versatile: Easily adaptable with different veggies to suit your taste or what you have on hand.
- Nutrient-rich: Packed with wholesome ingredients, offering a balance of nutrients in a comforting dish.
- Quick and Easy: Ideal for a fast weeknight meal, ready in about 40 minutes or less.
Recipe Ingredients
You’ll need the following simple ingredients to make this amazing creamy vegan pasta. See the recipe card for quantities.
Ingredient Notes
- Pasta - I’m a penne fan for this recipe, but any pasta that can act like a little bowl for the creamy sauce will do the trick!
- Vegan Ground 'Beef' - If you're not a fan, this ingredient is optional, but my kids like it, so I add it to this pasta recipe. I either use Impossible or Beyond ground beef. Other times, I add reconstituted TVP or a meaty chopped mushroom such as shitake or oyster mushrooms.
- Vegetables: The red peppers and zucchini are my go-to veggies since I always have them in the fridge, but substitute with anything you have on hand.
- Coconut Milk - I use a can of coconut milk which gives a slight coconut flavor that is undetectable by most people. You can substitute with cashew cream if necessary or an unsweetened oat milk creamer. To make 1 ½ cups of cashew cream as a substitute for the coconut milk, blend 1 ½ cups of soaked cashews with about 1 ⅛ cups water until perfectly smooth, achieving a creamy texture ideal for enriching various dishes.
- Shredded Vegan Mozzarella - This optional ingredient thickens the sauce and makes the pasta even more creamy. You can substitute the mozzarella for cheddar for a cheesier flavor.
- Vegetable Broth - I like to use Vegetable Base Paste to control the flavor more easily. Just add about a tablespoon to the pot, then add the water.
How To Make One-Pot Creamy Vegan Pasta
This is easy to make for a weeknight dinner and a great way to clean out the fridge on Fridays and use up those unused vegetables. See the recipe card for details.
Step 1: Heat olive oil over medium heat in a large pot or Dutch oven. Sauté diced onion until translucent, then add minced garlic, and cook until fragrant.
Step 2: Add ground meat and cook through. Then, add vegetables and sauté until tender.
Step 3: Stir in paprika, oregano, basil, salt, and pepper. Make room at the pot's bottom, and add tomato paste. Let it caramelize for a few minutes. Mix well.
Step 4: Pour vegetables, broth, and pasta and boil. Bring it back down and let it simmer for 15-20 minutes. Check often for doneness because cooking time will vary. It should be al dente before heading to the next step.
Step 5: Add the coconut milk and cheese. Stir well until combined. Allow everything to simmer for 5 minutes so the pasta absorbs the creamy sauce.
Step 6: Garnish and Serve. Garnish with fresh basil and vegan parmesan cheese before serving.
Recipe Tips
- The number one thing that can go wrong with this dish is overcooking the pasta and making a pot of mushy, sad pasta. Ask me how I know. You want the pasta to be slightly undercooked before adding the coconut milk and cheese since it will cook for a few more minutes.
- Cooking Time: Pasta will cook slower in a one-pot dish as it simmers with other ingredients in a denser liquid, affecting heat and absorption rates. The 15-20 minutes is only an estimate, so monitor the pasta’s texture and adjust the cooking time as necessary.
- You want to ensure that there is enough liquid to submerge everything. What you don't want is too much liquid, and you'll have a soupy pasta dish, which is not bad but not what we want in this recipe. Be careful if you need to adjust the amount of liquid so you get a creamy, not soupy, dish.
Serving Suggestions
A one-pot creamy vegan pasta dish pairs wonderfully with various sides. Here are some great serving suggestions:
- Garlic Bread: A classic choice, perfect for mopping up the creamy sauce.
- Side Salad: A fresh green or tomato salad with a light vinaigrette like this Classic French Salad Dressing can balance the richness of the pasta.
- Vegan Parmesan: Sprinkle on top for an extra touch of flavor. My favorite is the wedge you need to grate from Violife. The wedge tastes fresher than the grated cheese.
Storage and Reheating
Storage: Store the creamy vegan pasta in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can prep it for individual meals for an easy grab-n-go lunch.
Reheating: Reheat the pasta gently in a microwave or on the stovetop, adding a splash of water or vegetable broth to maintain creaminess.
Freezing: I don't recommend freezing this pasta dish. With reheating, it had a mushy texture that I did not enjoy.
Addditions and Variations
- Nutty Flavor: Stir in a spoonful or two of nutritional yeast for a cheesy, nutty taste.
- Veggies Galore: Mix in spinach, mushrooms, or sun-dried tomatoes for added texture and taste. I love to incorporate cauliflower since I always have it available in my freezer.
- Flavor Boost: Add a pinch of red pepper flakes for some heat or a squeeze of lemon juice for brightness.
Frequently Asked Questions
Yes, but cooking times may vary, so adjust according to the pasta type.
Cashew cream or any unsweetened plant-based milk. To make 1 ½ cups of cashew cream, soak 1 cup of raw cashews in water for 4 hours or overnight, drain them, and blend with about ¾ cup of fresh water until smooth, adjusting the thickness by adding more or less water as needed.
It can be, just use gluten-free pasta and check all other ingredients for compliance.
Yes. Reduce the veggie broth to 1 cup and add the pasta when adding the coconut milk and cheese. This will yield a creamy dish without it being too saucy.
More Vegan Pasta Recipes
What did you think?
Got a minute? Dive into the comments and rate this One-Pot Creamy Vegan Pasta to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
One-Pot Creamy Vegan Pasta
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
If you're craving a plateful of comfort dive into this One-Pot Creamy Vegan Pasta, so lush and satisfying, you won't believe it's plant-based! Perfect for cozy nights or when you need a creamy pasta fix.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 12 ounces of vegan ground meat (optional)
- 2 tablespoons tomato paste
- 1 teaspoon of paprika
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 zucchini, sliced half moons
- 1 red bell pepper, julienned
- 4 cups vegetable broth
- 12-ounce box of penne pasta
- 1 can coconut milk (13.5 ounces)
- 7 ounces of shredded vegan mozzarella (one bag)
- garnish - fresh basil and vegan Parmesan
Instructions
- Saute: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and a pinch of salt. Cook for another 1-2 minutes until fragrant.
- Add Crumbles: Add the vegan ground beef or crumbles if using. Saute for about 8 minutes until it is cooked through.
- Add Spices and Tomato Paste: Add paprika, oregano, basil, salt, and pepper, and sauté for a minute. Clear a space at the bottom of the pot, add the tomato paste, and cook for 2-3 minutes to caramelize and deepen the flavors slightly.
- Boil: Pour in vegetables, vegetable broth, and pasta and bring up to a boil. Make sure the pasta is fully submerged when you stir.
- Simmer: Reduce the heat to a simmer on medium-low and cook for about 15-20 minutes, checking the pasta for doneness frequently.* Stir frequently so that all the pasta cooks evenly to an al dente texture.
- Combine: Add the milk and shredded cheese to the pot, tossing to coat them thoroughly with the creamy sauce. Let it simmer together for 5 more minutes, allowing the sauce to thicken slightly, the coconut milk to heat up, and the pasta to absorb the flavors and sauce.
- Adjust: Taste and adjust the salt.
- Garnish: Serve the creamy vegan pasta hot, garnished with fresh basil and vegan parmesan.
Equipment
Notes
*The one thing that can go wrong with this one-pot pasta recipe is that it can turn from delish to mush in no time, so keep it al dente—it’ll keep cooking in the warm pot even after you take it off the burner.
Pasta takes slightly longer to cook in a one-pot pasta dish than the traditional water boiling method. This is because the pasta cooks simultaneously with other ingredients in a thicker liquid, which can slow down the absorption and heating process. Plus, we are simmering so as not to boil everything else in the pot. Keep an eye on the texture and adjust cooking time as needed.
You don't want the pasta to get mushy, so add the milk and cheese when the pasta is a little firmer than al dente since it will cook for another few minutes.
You can cook the pasta separately if you want to make sure you don't get mushy pasta. Reduce the veggie broth to 1 cup and add it when adding the coconut milk, cooked pasta, and cheese. This will yield a creamy dish without it being too saucy.
Vegan ground meat is currently sold at most major grocery chains. You can find Impossible Ground Meat or Beyond Ground Meat in the same area as traditional ground beef. Many major brands are being sold but those are two I find most often.
Substitute the vegan ground beef with mushrooms like shitake or oyster, or with TVP (textured vegetable protein).
The cheese is optional. It makes for a thinner sauce but still tastes delicious. Substitute with vegan cheddar for a cheddar tasting pasta dish.
Nutritional values are only an estimate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: stove-top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 476
- Sugar: 6.9 g
- Sodium: 1057.6 mg
- Fat: 14.1 g
- Carbohydrates: 66.6 g
- Protein: 22.2 g
- Cholesterol: 6 mg
Blake says
Rich, creamy, and oh-so-easy! Perfect weeknight comfort.
Regi Pearce says
Yes it is! Thanks for commenting Blake.