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Vegan One-Pot Pasta in 30 Minutes

Servings: 4
Author: Jen Hansard
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
This vegan one-pot pasta recipe is a weeknight game-changer, fast, flavorful, and shockingly satisfying. It’s packed with hearty mushrooms for a meaty bite, bursting cherry tomatoes for juicy sweetness, and garlicky aromatics that fill your kitchen with crave-worthy fragrance.

Equipment

Ingredients

  • 1 cup bella mushrooms finely sliced
  • 1 onion finely sliced
  • 2 tbsp avocado oil
  • 8 ounces linguine pasta whole grain
  • 1 pint cherry tomatoes sliced in half
  • 1 cup arugula
  • 1 cup basil leaves roughly chopped and divided
  • 3 garlic cloves finely sliced
  • ½ tsp crushed red pepper
  • 4 cups water boiling
  • 1 vegetable bouillon cube
  • 2 tbsp capers

Instructions

  • Sauté the onions and mushrooms with avocado oil in a large stock pot.
  • Add in the linguine, cherry tomatoes, arugula, garlic and half the basil. Season with crushed red pepper and salt.
  • Pour boiling water and vegetable cube into the pan and bring the mixture to a boil. Cook for 8-10 minutes on medium heat stirring occasionally with tongs, until the liquid in nearly evaporated, creating a sauce.
  • Remove the pan from heat and stir in capers and fresh basil. Serve immediately and enjoy warm.

Notes

  • For extra creaminess, add a splash of coconut milk or cashew cream at the end.
  • Gluten-free pasta works well, just reduce cooking time and stir gently.
  • Leftovers can be stored in an airtight container for up to 3 days in the fridge.
  • Reheat with a splash of water or broth to loosen the sauce.

Nutrition

Calories: 360kcal, Carbohydrates: 54g, Protein: 9g, Fat: 12g, Saturated Fat: 2g, Sodium: 420mg, Fiber: 6g, Sugar: 6g, Vitamin A: 950IU, Vitamin C: 18mg, Calcium: 60mg, Iron: 3mg