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 or these 20 delicious and easy vegan recipes.
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!
Karen Brown
I freeze leftovers no worries.
Shannon Conder
I’m not a vegan, but a vegan coworker everyone liked received a transfer so I was hunting for a vegan dish ti bring to the Farewell Hudson potluck. I wanted to make a comfort dish, specifically one that when you ate it you felt like your Mamaw was hugging your stomach from the inside. I didn’t know if that would be possible without bacon in the dish, but this looked promising. My roommate and best friend for over 30 years was skeptical, especially when she saw it contained coconut milk. I made a huge pot so everyone at work could have s serving. I made it fresh the morning of the farewell party. I had been tasting it here and there while cooking it and knew it was phenomenal. I pulled out two servings worth to keep at home, but made the bestie try it before I took the bulk of it to work. That was 2018. Bestie 𝙨𝙩𝙞𝙡𝙡 raves about this dish and it’s 2023. The naysayer became a yaysayer 🤣😂🤣 It’s one of our favorite dishes. It was a huge hit at the potluck. I made so much that there was a little under a half a stock pot of it leftover after the party. Throughout the workday Hudson kept coming over and asking if he could have more. I told him he could eat as much as he wanted. That tall, skinny, young man (he was 22 at the time) ate the rest of what was left and washed the stock pot and lid! The only substitution I made was using vegan black Asian noodles. Sorry I wrote a book, but I just had to tell you how much this one pit vegan dish was exactly like being hugged by everyone’s favorite grandma (Mamaw Dean was mine) from the inside of our bellies 🫂🫂🫂🫂
Sina
Hi Shannon,
Your comment really made my day! :) So glad you all liked the recipe so much. It’s one of our favorites too!
Jean Colton
My new favorite vegan recipe!!! I used fire roasted tomatoes for added flavor and a cup of fresh grape tomatoes. Deeeeelish!
Quantum Life Transformations
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!!!!!!
Karen
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. 💕
Quantum Life Transformations
Thank you! You saved me with the substitution for Coconut Milk!!!!!!
Delaney
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!
Sina
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.
Delaney
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?