30-Minute Vegan One-Pot Pasta

Some nights, you just want a warm, comforting dinner that doesn’t demand a kitchen cleanup worthy of a crime scene. This vegan one-pot pasta, infused with my favorite Mediterranean ingredients, is about to become your new best friend. It’s packed with juicy cherry tomatoes, hearty mushrooms, fresh garlic, and greens that practically vanish into the mix (yes, your kids might not notice).

The whole grain pasta simmers into a creamy, satisfying dish—no dairy, no drama. Inspired by Blue Zone longevity and Mediterranean simplicity, this plant-based meal delivers feel-good comfort with ingredients you can pronounce and a cleanup you won’t dread.

Why this Vegan One-Pot Pasta Rawks 

Most of us want comfort food that tastes amazing, doesn’t take forever to make, and leaves us feeling good afterward. That’s exactly why this vegan one-pot pasta totally rawks. This is not just pasta, it’s a plant-powered weeknight hero:

• One pot = less mess: The magic starts with one pot. Everything, sautéed veggies, pasta, broth, and greens, cooks together, soaking up every last bit of flavor. No boiling, draining, or juggling multiple pans. That means fewer dishes and more time to unwind. 
• Built-in creamy sauce: The starchy whole grain pasta water naturally thickens the broth as it simmers with tomatoes, mushrooms, garlic, and greens, turning it into a rich, silky sauce. No cream, cheese, or butter needed. It’s proof that dairy-free can be ultra-luxurious.
• Sneaky greens, maximum nutrients: The best kind of healthy food? The kind you don’t have to overthink. Spinach and arugula bring iron, folate, and vitamin K to the table. They help support heart health, brain function, and energy, all while blending right into the dish.
• Mushroom power: Mushrooms are rich in antioxidants, B vitamins, and immune-boosting properties. They’re also a great source of umami, giving that rich, savory flavor most people associate with meat.

Ingredients You’ll Need

This is one of the plant-based pasta recipes that feels gourmet but comes together with just a few fresh and pantry staples. It’s loaded with flavor, texture, and a perfect balance of richness and brightness. Here’s what you’ll need to make this vegan one-pot pasta:

• Mushrooms: These hearty mushrooms bring a meaty texture that makes this pasta satisfying and earthy. Look for firm, brown cremini or baby bella mushrooms in the produce section. They’re widely available at most grocery stores and farmers markets.
• Yellow onion: Slowly sautéed, they add sweetness and depth. Go for organic if possible for a cleaner flavor. You’ll find them in the produce aisle year-round.
• Avocado oil: This oil is ideal for sautéing thanks to its high smoke points and neutral flavors. Choose cold-pressed avocado oil for a lighter, buttery note. You can also use coconut oil if desired. Learn more about the benefits of coconut oil in my blog.
• Linguine pasta: Whole grain linguine holds sauce well and is a Blue Zone staple, but feel free to use spaghetti, fettuccine, or tagliatelle. Look in the pasta aisle or specialty foods section for artisanal or imported brands. If you can’t find whole grain (or are gluten free) pick another type of pasta that you can tolerate.
• Cherry tomatoes: These burst with sweetness and juice when sautéed. Use fresh, ripe cherry or grape tomatoes for the best flavor, look for them in clamshell containers in the produce section.
• Arugula or spinach: Tossed in at the end, these greens wilt beautifully and add a fresh, peppery or mild green flavor. Baby arugula brings more bite; spinach is more mellow. Both are easy to find in pre-washed bags or bunches in the refrigerated greens section.
• Garlic cloves: Lightly browned garlic infuses the oil and builds the base of the dish. Use fresh garlic (not pre-minced) for a bold, sweet-savory flavor. Found in the produce section near onions.
• Fresh basil leaves: Half stirred in for warmth, half added fresh for brightness. This layering brings a beautiful balance of herbal flavor. Pick up a small bunch or plant from the herb section of your produce aisle. You can also check out my vegan basil pesto recipe.
• Vegetable bouillon cube: Dissolved into a splash of pasta water or directly into the sauté pan, it adds a deep umami punch. Look for low-sodium options or natural foods sections.
• Spices: Crushed red pepper flakes and capers work together to balance heat and tang. The red pepper flakes add subtle warmth, while capers deliver a salty, briny contrast that finishes the dish with bold flavor. Look for red pepper flakes in the spice aisle and capers jarred near olives or in the condiment section.

How to Make Vegan One-Pot Pasta

This method creates a rich, satisfying one-pot pasta dish without needing multiple pots, strainers or complicated steps. Everything cooks together, pasta, veggies, broth, and seasoning, to deliver maximum flavor with minimal effort:

1. Heat avocado oil and sauté the onions and mushrooms for about 5–6 minutes until golden and softened.
2. Toss in cherry tomatoes and garlic; season with crushed red pepper and salt.

3. Mix cherry tomatoes with the mushroom until they soften.
4. Add fresh basil leaves and arugula over the mix.

5. Lay the whole grain linguine pasta over the bed of greens.
6. Pour in enough boiling water to just cover the pasta. Drop in the bouillon cube and stir gently.

7. Let the pasta cook for 8–10 minutes, using tongs to keep the pasta from sticking and to evenly mix everything.
8. Keep cooking until the liquid is mostly absorbed and slightly thickened. Dish it up immediately while warm.

Easy Swaps and Add-ins

One of the best things about this one-pot vegan pasta? It’s endlessly customizable. Whether you’re looking to boost the protein, change up the texture, or bring in new flavors, these easy swaps and creative add-ins let you make it your own:

• Pasta swap: Don’t have whole grain linguine? Use spaghetti, fettuccine, or even a gluten-free option like chickpea or brown rice pasta. Just adjust the cooking time and liquid slightly based on the type of pasta you use.
• Protein boost: Stir in cooked lentils, garlic baked chickpeas, or sliced vegan sausage to turn this into a heartier, more filling meal. These add-ins blend seamlessly into the one-pot method, just toss them in during the last 5 minutes of cooking.
• Veggie packed: Add more seasonal veggies like zucchini, bell peppers, or kale for extra color, texture, and nutrients. Toss in quick-cooking ones like zucchini near the end, and heartier greens like kale a few minutes earlier.
• Creamy upgrade: Want a richer sauce? Add a splash of coconut milk or stir in a spoonful of cashew cream just before serving. This adds luscious creaminess without dairy or heaviness.
• Cheesy finish: You can use parmesan cheese (if you’re not vegan), nutritional yeast or homemade vegan parmesan for a nutty, savory finish. Add it at the end to preserve the bold flavor and boost that “cheesy” comfort factor.

More Vegan Pasta Recipes You’ll Love

Here are a few of my favorite pasta-inspired recipes that are healthy, satisfying, and full of flavor, perfect for weeknight dinners or weekend meal prep:

• When I’m craving something fresh and vibrant, I make Healthy Pasta Salad. It’s loaded with crunchy veggies, tossed in a zesty dressing, and perfect for picnics, lunches, or light dinners.
• For a veggie-forward alternative to traditional pasta, I love Oven Roasted Spaghetti Squash. It’s naturally gluten-free, with tender spaghetti squash strands that soak up sauces beautifully, especially when paired with herbs and garlic.
• When I need something warm and nourishing, 1-Pot Vegetable Noodle Soup is a go-to. It’s brothy, comforting, and packed with seasonal vegetables and noodles, all cooked together for easy cleanup and maximum flavor.
• For something a little unexpected but totally delicious, I turn to Savory Sweet Potato Noodles. Spiralized sweet potatoes are sautéed and paired with savory seasonings for a sweet-meets-savory dish that’s satisfying.

If you make this vegan one-pot pasta, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.