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!
Mohit Kumar
Looks delicious!!
Going to make this dish in the upcoming days!!
Thanks for the recipe.
Maz
I made this and after looking at the recipe again, I had forgotten to add the canned tomatoes, no wonder it didn’t cook through and I wound up adding a bit of vegan yogurt and some water. It was still delicious and will give it another go with the canned tomatoes. Thanks!
Jo
OMG I just made this and I can’t stop eating it. WOW. thank you.
Maria
This is delicious and super easy to make. I added extra curry paste and cooked it covered in medium heat. The entire family loved it!
megan
I’m confused how people are making this without any additional liquids?! I had to add the entire can of coconut milk, essentially doubling the entire curry portion (which I’m not complaining about!) AND 2 cups water.. maybe I chose the wrong pot?! Anyways, it tastes fantastic!
Cindy W
This was amazing!
I wouldnt add or change a thing, and I never five stars but I would on this one.
Cheryl Mae
I made this and it was wonderful. I saved it and make it on rotation now. Very easy and quite tasty.
Charolette
I just made this. So yummy! I did add a little water because I didn’t read the comments first. Next time I won’t add the water. This is so satisfying! Comfort food for vegans!
Chris
THIS IS DELICIOUS!! Because I do not use oil in anything, I sauted the onion by themselves. Onions make their own “juice” and no need to use oil! I also added 2x the red curry paste (yum). Also, this recipe takes MUCH longer than 13 minutes for the pasta to cook. More like 30 minutes, covered pot on medium heat . Because of the extra cooking involved, I don’t add the peas until the VERY end, right before you eat (along with the cherry tomatoes), because they get mushy. This was such a hit that I am making it for my non-vegan company tomorrow!
Amber
This was by far the most impressive vegan recipe I’ve had. I’m kinda new to the vegan lifestyle. This dish was delicious! I did worry there wasn’t enough liquid but it turned out just right! Also, not sure if I missed it or it’s not posted, but it doesn’t say how high the stove should be or if it should be covered or not. I had mine on med-high and covered once I put everything in. I did keep stirring to get the liquid covering everything. I also wasn’t sure how the ingredients would come together but they DID. My kids loved it as well. Thank YOU for this!!!
Star
Should this be covered while cooking?
Alexandria H.
I used penne rigate pasta so it may have needed more liquid. So I added a half cup more coconut milk and put a lid on…came out perfect. Great recipe
Liz
Soooooo good!!!! Tasted great. Will be one of my go to recipes. It has flavor!!
Sina
Hi Liz,
So glad you liked it this much! It’s one of my favorite weeknight dinners as well! :-)
Sina
Victoria
Just made this recipe and it turned out great! I loved how creamy and flavorful it was! I will definitely be making this again!
Sina
Hi Victoria,
Thanks so much for your comment. So glad you liked it! :-)
Sina
mamadoc23
Just made this – I used red lentil pasta and added a bit more lemon juice at the end of cooking. Sooo good!!
Sina
Yummy! I LOVE red lentil pasta. Great idea! :-)
Natisha Wilson
Nutritional info? Carbs, fat, protein, calories???