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!
Amanda Martin
Very yummy easy and cheap tea to make. Thank you
Michaela kitney
Made this tonight,really yummy will make it again. I put the whole tin of coconut milk in also 2 tins of tomatoes. The pasta took longer to cook,I then realised I had used whole meal pasta which does take longer. All en all a very good dish,
Pat
Fantastic! I added the full can of coconut milk and a teaspoon of Garamond Masala to boost the flavor. Definitely going to make this again.
Rachel Ingram
Delicious! One of my go-to dishes now :)
Ryan
Delicious… skeptical at first. Tastes great! I cheated and used TJ’s Red thai curry sauce.
Charlotte
This is a family favorite and it’s super easy to make!!
Carmen
I made this and it was delicious!!
Josiah
Quick and easy and very creamy and delicious!
Leanne
Simple and delicious, loved it.
Tammie
Everyone in my family LOVED this meal! Six people to please. I chose to grate the onions and the zucchini since the kids are not so fond of those ingredients! I used a gluten free linguine for the pasta. ALso, I added red pepper flakes to give it a little more zip. It was so easy to make! It was a delicious meal! When EVERYONE in the family enjoys, its a sure “MAKE AGAIN MEAL”
THANKS so much for the recipe!
Alisha Ross
YUM! I made this last night and it’s fantastic! I used both Sweet potatoes and white potatoes because I didn’t have enough sweet, and it worked out great. Thank you!
Jessica
Thank you for sharing this turned out great! As others did, I did make some changes. I wanted to make the full box of pasta, so I used 2 cans of diced tomatoes in stead of one and I accidentally bought a can of light coconut milk, so i used that full can and a full can of regular coconut milk. I used half a bag of frozen cut zucchini and maybe 1/3 of a bag of frozen peas with a full onion and 2 orange bell peppers. I also used 2 TBSP of lemon juice (from 1 lemon) because I hate having random produce left in the fridge.
A+! This will be my lunch for the week!
Charles Miller
Made this recipe with rainbow rotini and I forgot the diced tomatoes at the store so I used Rotel. Wasn’t world class but it was pretty good!
CiCi
Made this last week and it was delicious and easy! Had enough for leftovers the next day, too. Didn’t deviate much, just used some curry powder instead of paste and mixed veg instead of frozen peas. Making it again this week!
Yuri
This was AMAZE-BALLS! I made a tiny substitution of spinach instead of peas. Easy to bring together, and tastes so good. Thanks.
zizi
Listen, I am not a fan of pasta but I made this and it came out deliciously delicious. I followed the instructions to the tee. For me the star of the show is the red curry paste. That’s the thickener. The bond that holds this dish together. This is the only way I can eat my pasta from here on out. Thanks Sina.