One Pot Vegan Pasta
A quick and easy one pot vegan pasta recipe that’s perfect for a healthy, delicious weeknight dinner. This dish combines pasta, fresh vegetables, and flavorful herbs all cooked together in one pot for minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
12 ounces dry spaghetti pasta
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 pint cherry tomatoes, halved
1 medium zucchini, thinly sliced
4 cups fresh baby spinach
4 cups vegetable broth
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh basil leaves, chopped (for garnish)
Instructions
In a large pot or deep skillet, combine the dry spaghetti pasta, sliced onion, minced garlic, halved cherry tomatoes, sliced zucchini, and fresh baby spinach.
Pour in the vegetable broth and drizzle the olive oil over the ingredients.
Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper to the pot.
Bring the mixture to a boil over high heat, stirring frequently to prevent the pasta from sticking to the bottom.
Once boiling, reduce the heat to medium and continue to cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 10 to 12 minutes.
Remove the pot from heat and let it sit for 2 minutes to thicken slightly.
Stir the pasta to combine all ingredients evenly.
Serve immediately, garnished with chopped fresh basil leaves.