This Easy Creamy Vegan One-Pot Pasta is a hearty dish filled with rich flavors. It’s made with your favorite pasta and creamy plant-based ingredients, all cooked in one pot for easy cleanup!
No one wants to wash too many dishes, right? This recipe is great for busy days. I love to add extra veggies for a colorful, tasty meal that’s ready in no time!
Key Ingredients & Substitutions
Pasta: Rotini works great because its shape holds the sauce well. However, you can switch it for any spiral pasta like fusilli or penne. Even gluten-free pasta works well here!
Cashews: Soaking cashews creates a wonderfully creamy texture. If you’re nut-free, try soaked sunflower seeds or silken tofu for a similar creaminess.
Nutritional Yeast: This ingredient gives a cheesy flavor. If you can’t find it, you could use a bit of vegan cheese or skip it altogether, but you may want to adjust the seasoning to enhance the flavor.
Plant-based Milk: I like using almond milk, but feel free to use oat or soy milk instead. Just choose unsweetened varieties to keep the dish savory.
How to Make Sure Your Pasta is Perfectly Cooked?
Getting your pasta just right is essential to this dish! Here’s how to do it:
- Once you add the pasta to your creamy sauce, bring it to a boil quickly, then reduce to a simmer.
- Cover the pot to help it cook evenly, and stir occasionally to prevent sticking.
- Check the pasta around 12 minutes. It should be al dente, meaning it’s cooked but still has a little bite to it.
- If it looks dry, add a splash of plant milk or broth to keep it creamy.
Following this method ensures a deliciously creamy texture every time!
How to Make Easy Creamy Vegan One-Pot Pasta
Ingredients You’ll Need:
- 8 oz (225g) rotini pasta (or any spiral pasta)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 2 cups cherry tomatoes, halved (reserve a few for garnish)
- 3 cups unsweetened plant-based milk (almond, oat, or soy)
- 1 cup vegetable broth or water
- 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
- 2 tbsp nutritional yeast
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp chili flakes (optional, for slight heat)
- Salt and pepper, to taste
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This creamy vegan pasta takes about 10 minutes of prep time and 20 minutes to cook. So, in just about 30 minutes, you’ll have a delicious one-pot meal ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 3-5 minutes until it’s nice and translucent. This step helps to develop flavor!
2. Adding Garlic and Tomatoes:
Next, stir in the minced garlic and cook for another minute until fragrant. Then, toss in the halved cherry tomatoes. Cook for 3-4 minutes until they start to soften and release their juices. This creates a yummy base for your sauce.
3. Creating the Creamy Sauce:
Pour in the plant-based milk and vegetable broth, and stir to combine everything well. Now, add the soaked and drained cashews, nutritional yeast, tomato paste, smoked paprika, chili flakes (if using), salt, and pepper. This mixture will become your creamy sauce!
4. Blending It All Together:
Using an immersion blender, carefully puree the mixture until it’s smooth and creamy. If you don’t have an immersion blender, you can cautiously transfer the mixture to a standard blender and blend until smooth.
5. Cooking the Pasta:
Add the rotini pasta to the pot and stir well to coat it with the creamy sauce. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for about 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. If it looks dry, add a splash of plant milk or broth!
6. Final Touches:
Once cooked, taste and adjust the seasoning with more salt and pepper, if needed. Serve hot, garnished with the reserved cherry tomatoes and a sprinkle of fresh basil or parsley for a lovely finishing touch.
This Easy Creamy Vegan One-Pot Pasta is a delightful meal that packs flavor while being super simple to make. Enjoy your delicious, comforting dish!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can use gluten-free pasta just as you would with regular pasta. Keep in mind that cooking times may vary, so check the package instructions for optimal cooking times.
How Do I Store Leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of plant-based milk to loosen the sauce and stir to combine for a creamy texture.
What Can I Use Instead of Cashews?
If you’re looking for a nut-free option, you can substitute soaked sunflower seeds or silken tofu for the cashews. Both options will help achieve that creamy consistency without the nuts!
Can I Add More Vegetables?
Definitely! Feel free to add in other veggies like spinach, bell peppers, or zucchini. Just chop them into small pieces and add them when you add the cherry tomatoes, allowing them to cook until tender.
