One-Pot Creamy Vegan Pasta
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.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 12 ounces vegan ground meat optional
- 2 tablespoons tomato paste
- 1 teaspoon 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 Past: 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.
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.
Nutrition
Calories: 619kcal | Carbohydrates: 69g | Protein: 20g | Fat: 30g | Saturated Fat: 16g | Sodium: 1726mg | Fiber: 7g | Sugar: 7g | Calcium: 147mg | Iron: 5mg
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