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!
Dawn Symmonds
Made this tonight actually very yum, I added an extra can of milk and my pasta was cooked but a bit gluey,will definitely make again 👍
dianne
Dang this stuff is good!
Ziggy Cicchella
This was SCRUMPTIOUS!! I made it after work one night and had enough for lunch the next day (and the day after that)! So good!! I will be making this for all of my friends. I used chickpea pasta for a little protein. Super easy, and all stuff I have in the cabinet and fridge at almost any time!!
Shelly
This was SO yummy. Wow! The whole family loved it. Also, I accidentally bought chipotle diced tomatoes, and it added an extra kick. Delicious.
Laura
Thank you for this collection of simple vegan recipes. I am new to vegan cooking and it was just what I needed for inspiration.
Tonight I made this recipe and loved it. I made it as written except I used whole wheat pasta. My sauce started to be too thick so I added the rest of the can of coconut milk. I was worried that the whole grain pasta would not cook without more liquid, but it was fine. I just wanted more sauce so I added the extra coconut milk, I don’t think it was really needed.
Tomorrow I will try the pesto spinach quinoa tomatoes. Thanks again!
Isa
Was feeling pretty depressed lately and this was such an easy shop + cook on a busy day. Uplifting and I love how the pasta soaks up the coconut curry. I let it simmer abit longer than stated. Thank you!
Stephen
My daughter loves this!!!
Thanks Sina
Julie
This pasta is BOMB! So easy and so delicious! Added some pressed tofu for protein. Will be a regular in our rotation going forward.
Amanda
This is simply AMAZING!! Made it twice last week and it came out so good. Thanks for the recipe, Sina!
Bred Charles
I really liked it.
now its my time to try this
thanks
Yoga dude
Made this with some tweaking tonight, no curry paste or coconut milk, did my best with spices and coconut oil plus macadamia nut milk, also didnt havecanned dicded tomatoes so i just chopped up the whole pint of cherry tomatoes and threw them in a bit earlier
It turned out great!
Howie
I wasn’t sure how much chicken to cook so I just added to taste. The meal was amazing thank you
Alison
Hi from Scotland 🏴
Great recipe , all the ingredients were easy to get. I will make my own red Thai paste in future as it’s a struggle in a small town to get a vegan brand . So yummy though and my 3 year old son and partner loved it too 👌🏽❤️🌱
Ella
I made this dish today, I it was easy however I did have to add extra liquid and even so some of the pasta almost burnt! Also I found that the coconut milk gives it a very strong after taste!
Amy
This is my FAVORITE pasta dish ever! It is so easily customizable. I have made the dish with the red curry paste and with plain old curry powder and made a makeshift paste, and it was great both times (although I prefer the red paste). Love it.
Thank you so much for this recipe!