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
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