This one pot pasta with lemon and zucchini makes the perfect weeknight dinner. It’s vegan, super easy to make, and so comforting. And it’s ready in only 20 minutes!
If you’ve been following my blog for a while, you probably know that I absolutely LOVE one pot pasta dishes. I was so skeptical when I first tried them, but it’s such an easy way to prepare pasta. And the pasta dishes will be much more flavorful this way. Besides you will have less dishes to clean up, which is also pretty nice.
This One Pot Pasta Is:
- super flavorful
- very easy to make (20 minutes is all you need)
- vegan
- easy to make gluten-free (use brown rice pasta instead of regular pasta)
- a great dinner recipe for the whole family
- so delicious
- creamy
- lemony
What You Need For The One Pot Pasta with Lemon and Zucchini:
- one red onion
- garlic
- vegetable broth
- coconut milk
- spaghetti
- one lemon
- one zucchini
- peas (I used frozen peas)
- salt, pepper, and red pepper flakes
As always, you can find the full ingredient list and the recipe instructions at the end of this post.
How To Make This One Pot Pasta:
The recipe for my vegan one pot pasta with lemon and zucchini couldn’t be much easier. All in all, it’s ready in only 20 minutes. And most of the time you don’t have to do much because the pasta is just cooking on the stove.
Just follow these four easy steps:
STEP 1: Slice the red onion into long thin strips. In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
STEP 2: Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they’re soft enough (this might take a couple of minutes. Try not to break them when they’re still too hard). Cook for 15-18 minutes.
STEP 3: Meanwhile, use a potato or vegetable peeler to make zucchini noodles. Just slice the peeler over the washed zucchini from the top to the bottom. You can keep the skin on. Set aside.
STEP 4: When the spaghetti are al dente, stir in the zucchini noodles, the lemon zest, and the frozen peas. Cook for 3 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!
More Vegan One Pot Recipes You Might Like:
- Creamy One Pot Pasta with Coconut Milk and Red Curry Paste
- Lemon Spaghetti with Spinach
- Garlic Mushroom One Pot Pasta
- One Pot Pasta with Spinach and Tomatoes
- One Pot Spaghetti with Vegetables
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this vegan one pot pasta as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina – xx
One Pot Pasta with Lemon and Zucchini
Ingredients
- 1 red onion
- 3 cloves of garlic
- 2 1/2 cups vegetable broth
- 1 cup full fat canned coconut milk
- 9 oz spaghetti
- lemon juice of 1/2 lemon
- 1 teaspoon lemon zest
- 3/4 cup frozen peas
- 1 medium zucchini
- salt
- pepper
- red pepper flakes
Instructions
- Slice the red onion into long thin strips. In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
- Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough (this might take a couple of minutes. Try not to break them when they're still too hard). Cook for 15-18 minutes.
- Meanwhile, use a potato or vegetable peeler to make zucchini noodles. Just slice the peeler over the washed zucchini from the top to the bottom. You can keep the skin on. Set aside.
- When the spaghetti are al dente, stir in the zucchini noodles and the frozen peas. Cook for 3 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!
I substituted evaporated canned milk due to a coconut allergy. This dish was delicious and I will make it again .
Delicious! Easy to make although my zucchini sort of shredded but it still worked. I would add more peas and zucchini next time. Loved the subtle coconut flavor.
Thank you for your sharing.
Wonderful flavors, love the fresh aroma the lemon zest gives the dish..
it was soooo good
Just made this and I love it!!! I did tweak it a little, I doubled the lemon, left out the peas and added green onions. I will definitely make this again!
Amazing sauce on this, can hardly taste the coconut milk. So quick and lemony, love how it thickened up a bit and was so creamy! A definite keeper!
This recipe eventually turned out to be quite delicious with a lot of tasting and doctoring.. It needed more lemon juice, lemon zest, red pepper and even more salt than I’m used to adding, Also needed to cook both the onions and the pasta longer than the recipe specified. Maybe I’ll use bouillon rather than broth for more flavor next time. In any case, we finally got it to quite a tasty dish. I’ll definitely work with this recipe, and appreciate learning the unique technique of cooking the pasta in liquids other than water.
That’s genius!
I have recently made the transition to a vegan lifestyle. Your one pot pasta recipes are amazing. The pasta is cooked to perfection. The sauces are creamy and full of flavor. I look forward to taking your creations to potluck Sunday dinners! Winner, winner “NOT” chicken dinner😊😊😊!
I am making this tonight. Sounds like a bit of summer in a cold night
I made this one pot pasta yesterday and it turned out so delicious! My hubby and even my six year old loved it too! Thanks, Sina!