One Pot Vegetable Pasta with Creamy Tomato Sauce

This One Pot Vegetable Pasta with Creamy Tomato Basil Sauce is an easy yet hearty dish. Loaded with fresh vegetables and bursting with flavor, it’s ready in 30 minutes, making it a staple for busy weeknights. This recipe is vegetarian, vegan and dairy free.

Why You’ll Love This One Pot Veggie Pasta

After a long day, sometimes the only thing I have energy to cook is a one pot meal. This veggie pasta is a staple in my house because it’s quick, easy, packed with as many veggies as I want (or need to use up) and it’s super filling. Here are a few more reasons we love this recipe and you will too:

• Nutrient-Packed: With a variety of garden-fresh veggies, this dish is a perfect way to get your daily dose of nutrients. Mushrooms, asparagus, zucchinis and bell peppers make this pasta hearty and filling.

• Quick and Simple: This is an easy vegetable pasta recipe that comes together in 30 minutes. No need to wait to boil a pot of water. The sauce, veggies and pasta can all cook in the same pot, making it a time-saving weeknight meal.

• Comforting yet Healthy: If you’re in search of a healthy pasta dish that still feels like comfort food, this recipe nails it.

• Creamy Without Dairy: Full-fat coconut milk and dairy-free cheeses give you that creamy texture without any dairy needed.

• Easily Customizable: The recipe allows for easy ingredient swaps, making it adaptable to personal preferences or dietary needs. It can also be adapted for any time of year by using seasonal vegetables from farmers’ markets or your own garden.

Ingredients

Because this pasta uses lots of fresh vegetables, it’s important to use high quality ingredients that are in season for optimal texture and flavor. Here’s what you’ll need:

• Extra Virgin Olive Oil: Two tablespoons of olive oil create the base for sautéing the vegetables, giving flavor and richness to the simple sauce.

• Yellow Onion and Fresh Garlic: These aromatics lay the groundwork for flavor.

• Cremini Mushrooms: A good choice for adding a vegetarian friendly meaty texture to your pasta.

• Red Bell Pepper and Zucchini: These veggies bring a bright color and crunch.

For the Sauce:

• Dried Oregano and Sea Salt: Basic yet effective seasonings.

• Red Pepper Flakes: To adjust the heat level. Add just a pinch if you’re sensitive to heat.

• Full-Fat Coconut Milk: Contributes to the creamy texture. You can also use light coconut milk.

• Vegetable Broth: To help add flavor to the sauce.

• Tomato Basil Pasta Sauce or Crushed Tomatoes: Your preferred option for a tangy tomato base. I love Trader Joe’s Tomato Basil Pasta Sauce in this recipe.

For the Pasta:

• Dried Pasta of Choice: Rotini, Cavatappi, penne pasta or rigatoni work great. You can use regular pasta, lentil pasta or whole wheat pasta but opt for short variations that hold sauce well.

• Fresh Herbs: Fresh chopped basil makes for a wonderful aroma and taste.

• Dairy-Free Cheese: Adds a final layer of creaminess.

Substitutions

Running low on some ingredients? Here’s how you can substitute some of the ingredients above:

• Cremini Mushrooms: White mushrooms can easily replace creminis while retaining a similar texture.

• Onion: Feel free to use a red onion or shallot. 

• Zucchini: Yellow squash can take the place of zucchini, providing a similar taste and texture.

• Asparagus: Green beans can be swapped to help retain some of the vibrant green color the asparagus gives the dish.

• Full-Fat Coconut Milk: Oat milk or cashew milk can serve as lighter alternatives, although the sauce will be less creamy. It can also be substituted for your heavy cream of choice. 

---

Helpful Equipment

• Large stockpot or Dutch oven
• Wooden spoon
• Measuring cups and spoons

Step By Step Instructions

Exact ingredient quantities are listed in the recipe card below.

STEP 1: In a large pot, heat the olive oil over medium heat. Add onions and garlic, then cook until fragrant.

STEP 2: Once the onions are slightly translucent, add the mushrooms, zucchini, and red bell pepper. Sauté until the vegetables are tender but still al dente.

STEP 3: Stir in all sauce ingredients. Mix well and bring to a simmer.

STEP 4: Incorporate your choice of short pasta. Be sure that the pasta is fully submerged in the liquid, so that it cooks properly.

STEP 5: Simmer, covered, on medium heat for 6 minutes, occasionally stirring to prevent sticking.

📌 TIP: Cooking time will vary slightly based on your pasta. Be sure to adjust the cooking time accordingly!

STEP 6: Uncover and give the pasta a stir.

STEP 7: Add in the asparagus. Continue to cook for another 5 minutes or until pasta reaches your preferred texture.

STEP 8: Before serving, fold in the fresh herbs and dairy-free cheeses. Adjust seasonings as needed.

Serving

Transfer the completed dish to a serving bowl and garnish with additional herbs like fresh basil, a sprinkle of dairy free Parmesan cheese, or even lemon zest for an extra pop of flavor and color. 

This one pot pasta makes a wonderful meal in itself, but it also pairs with a variety of sides. It’s cozy enough to be enjoyed during the fall or winter, but the variety of veggies makes it a great, easy summer meal as well. 

Additional Vegetables & Add-ins:

If you’d like to incorporate more vegetables, consider adding:

• Cherry Tomatoes or Other Fresh Tomatoes: Add them whole or halved during the last few minutes of cooking for a burst of sweetness.
• White Wine: For a bit of extra flavor, you can deglaze the vegetables with about 1/4 cup of dry white wine.
• Spinach or Kale: These leafy greens wilt quickly, so you can stir them in right before serving.
• Broccoli or Cauliflower: These can be added midway through the pasta cooking process. Make sure to cut them into small florets for even cooking.
• Sweet Corn: Fresh or frozen kernels can be stirred in a few minutes before the pasta is done.
• Peas: Frozen peas are a quick and easy addition. Simply stir them in during the final minutes.
• Artichoke Hearts: Canned or jarred artichoke hearts can be drained and added to the pasta for a Mediterranean flair.
• White Beans or Chickpeas: For a bit of extra protein, mix in chickpeas or white beans when there’s 1-2 minutes left of cooking time.

Side Dish Options:

• Simple Green Salad: A salad with mixed greens, avocado, and a light vinaigrette can balance the richness of the pasta.
• Crusty Bread: A slice of freshly baked sourdough or whole-grain bread is perfect for soaking up any leftover sauce.
• Roasted Vegetables: A side of roasted veggies or simply vegetables like carrots, Brussels sprouts, or sweet potatoes can make the meal even more filling.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, use either a microwave or stovetop.

The pasta can also be frozen in an airtight container for 2-3 months.

Helpful Tips

• Choose Your Favorite Pasta Sauce: A high-quality tomato sauce can make a significant difference in the overall flavor of the dish. I love Trader Joe’s Tomato Basil Pasta Sauce in the recipe. It has an amazing flavor and it’s very inexpensive.

• Be Sure to Watch the Pasta: Stirring occasionally is key to preventing the pasta from sticking to the bottom of the pot.

• Customize to Your Liking: Feel free to add other vegetables of your choice. The recipe is versatile and accommodates a variety of additions.

• Season to Taste: Because pasta sauces and vegetable broths vary, be sure to add salt, pepper and even more dried oregano to taste.

FAQ

looking for more Pasta Dishes?

• One Pot Mushroom Zucchini Pasta
• Lemon Garlic Tahini Pasta
• ‘Chicken’ Parm Vegan Stuffed Shells
• Basil Bechamel Vegan Lasagna
• Creamy Vegan Alfredo
• Vegan Tomato Pasta Bake
• Cashew Cream Pasta
• Meatless Baked Ziti

⭐️ Want to save this recipe for later? pin this image to pinterest! ⭐️