And you need only one pot to make it! This vegan one pot pasta really couldn’t be much easier. You just throw in all of the ingredients – including the uncooked pasta – and then cook it for about 15 minutes.
This way it’s packed with flavor and it saves you lots of time and also dirty dishes. As all my recipes, it’s of course 100 % vegan.
When I first tried one pot pasta, I was actually really skeptical. I mean it does sound a bit weird, doesn’t it? And when I shared my vegan one pot spaghetti with vegetables on my Facebook page, some people actually got really mad. Haha!
One guy even commented that this would be considered a blasphemy in Italy. Well, this vegan one pot pasta might not be a traditional pasta recipe, but it’s so darn delicious!! It’s like an Asian style one pot pasta with the coconut milk and the red curry paste. Super aromatic, a bit spicy, and sooo creamy!
What You Need For This Vegan One Pot Pasta
- pasta (I used fusilli, but other small pasta work just as well)
- one zucchini
- frozen peas
- one red bell pepper
- cherry tomatoes
- one onion
- two cloves of garlic
- coconut milk
- diced tomatoes
- red curry paste (make sure it’s vegan!)
As always, you can find the full recipe beneath the text section in a separate, printable recipe box.
I hope you like this vegan one pot pasta with veggies as much as I do. Let me know if you give it a try. You might also like my Asian spaghetti.
As always, I love hearing from you guys, whether it’s on the blog, on Facebook, or Instagram.
Creamy Vegan One Pot Pasta (Asian Style)
Ingredients
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 zucchini, chopped
- 1 small red bell pepper, chopped
- 4 1/2 cups uncooked fusilli
- 1 1/2 teaspoons red curry paste
- 3 cups diced tomatoes (canned) (do not drain)
- 1 cup canned coconut milk (whole fat) (use the creamy part)
- 1/2 cup frozen peas
- 1/2 cup cherry tomatoes, cut into halves
- salt, to taste
- black pepper, to taste
- 1 teaspoon fresh lemon juice
Instructions
- Heat some oil in a large pot and sauté the onion for about 2-3 minutes. Then add the garlic, the zucchini, and the red bell pepper and cook for 2 more minutes.
- Add the remaining ingredients except for the cherry tomatoes. Cook for about 15 minutes (uncovered and on medium heat, then add the cherry tomatoes and cook for two more minutes. Season with salt and black pepper. Enjoy!
My new favorite vegan recipe!!! I used fire roasted tomatoes for added flavor and a cup of fresh grape tomatoes. Deeeeelish!
OMG, freaking amazing!!!
I’m allergic to Coconut Milk so I used Cashew Milk and Cashew Paste (Soaked cashews with water blended) and coconut essence (1/4 teaspoon) and it was unreal!!!!!!
This was really delicious! 😍😋
I made it in my Phillips Multi Cooker, sautéed the onion, garlic then added the zucchini, and dumped everything else in, gave it a stir, put the lid on 6 minutes high pressure, quick release.
I follow a wfpbno lifestyle, so replaced the coconut milk, with almond milk and 1/2 tablespoon of coconut essence along with 1/4 cup pre- soaked cashews for creaminess, and blended it in my NutriBullet.
I also added Thai Basil before serving.
Thank you for such a delicious recipe. 💕
Thank you! You saved me with the substitution for Coconut Milk!!!!!!
I love this recipe! I have been making it for a few years now! I was wondering if this meal would be easy to freeze? Hoping to make it for my new mom friends as a meal they can enjoy postpartum. Thanks!
Hi Delaney,
I’m so glad you like the recipe! :-) I hope your friends will like it just as much. It’s so great to have delicious food waiting for you in the fridge when you’re a new mom. I haven’t tried freezing it yet and I’m not the biggest fan of freezing pasta. But let me know if you give it a try.
Hi! I love making this dish! It’s been one of my favorites over the last couple of years. Can this meal be a freezer meal?