I definitely got a thing for vegan one pot pasta or one pot meals in general! This vegan one pot pasta with spinach and tomatoes is super easy to make, incredibly healthy, packed with flavor, and SO delicious!! It’s one of my favorite meals for busy weeknights.
This vegan one pot pasta is actually a spin-off of my Asian style vegan one pot pasta, which became super popular on Pinterest. In just a couple of months, it became one of the most popular recipes on the blog. No wonder, it’ soooo yummy! The secret ingredients to make it so creamy and flavorful are coconut milk and red curry paste. You actually don’t have to add any water. This recipe just calls for diced tomatoes, coconut milk, and red curry paste. This might seem a bit weird at first, but I can promise you it really works and it’s so delicious! I had so many people trying it and I got lots of lovely comments from you guys.
Here a just a few examples:
“This was amazing! I wouldn’t add or change a thing, and I never give five stars but I would on this one. ” (Cindy)
“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! ” (Amber)
“Just made this recipe and it turned out great! I loved how creamy and flavorful it was! I will definitely be making this again! ” (Victoria)
Comments like these really make my days, you guys! Thank you!
So because you all liked it so much I just had to come up with another version of this vegan one pot pasta. This time, I left out the peas and the zucchini and used spinach and cherry tomatoes instead. And instead of fussili, I used rigatoni. Pure comfort food!!
What You’ll Need for This Vegan One Pot Pasta
- one onion
- two cloves of garlic
- uncooked rigatoni
- canned diced tomatoes
- coconut milk
- red curry paste
- cherry tomatoes
- spinach
- salt and pepper
You first sauté the onion and then add the rest of the ingredients (including the uncooked pasta) at the same time. Sounds pretty easy, doesn’t it? As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of the post.
I hope you enjoy this vegan one pot pasta as much as we do around here! Are you looking for more easy pasta recipes? Then check out these 11 delicious vegan one pot pasta recipes or these 22 easy vegan dinner recipes for school nights.
Sina
Vegan One Pot Pasta with Spinach and Tomatoes
Ingredients
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups uncooked rigatoni
- 2 teaspoons red curry paste (make sure it's vegan)
- 1 1/2 teaspoons curry powder
- 3 cups canned diced tomatoes
- 1 cup canned full fat coconut milk
- 2 cups cherry tomatoes, halved
- 3 handful fresh spinach
- black pepper, to taste
- salt, to taste
Instructions
- Heat some oil in a large pot and sauté the onion for about 2-3 minutes. Then add the garlic and cook for one more minute.
- Then add the remaining ingredients except for the fresh spinach and cherry tomatoes.
- Cook for about 13 minutes, then add the cherry tomatoes and the spinach and cook for two more minutes. Season with salt and black pepper. Enjoy!
Dina
I’ve made this recipe almost every week since I discovered it several months ago – it’s easy but delicious! I frequently make a big batch and have it for lunch all week. Also great with sun dried tomatoes and extra veggies. Freezes great, too!
Kristi McQueen
My 4-year old is currently gobbling this up! Even the spinach. What a delicious pasta! I did find I had to add an extra cup of water to cover the noodles. And it was SO easy to make! This will definitely become a household staple.
Molly
I was a little unsure if my husband was going to like it once I started putting it together and realized it had a curry flavor (I know it says it in the ingredients but I thought it was going to be more subtle for some reason!) but it was so easy to make, my husband and son loved it, and we are all enjoying leftovers the next day. It was actually a really good blend between the curry and tomato flavor. I will definitely keep this one in my pocket to make again!!
Shawnah
This is simply delicious! Super quick and easy but packed with flavor. I absolutely loved it thank you!
Alicia
Just made it.
I of course added Italian spices in it and a little sugar.
Love it will make it again.
Christy Theriot
This pasta is delicious…somewhat sweet and creamy. I will definitely make this again and again!
Christine
Delicious!! Added a bit more coconut milk and chopped tomatoes (because I love them)! It. Was. Delicious! And relatively easy! Will make again :)
Pancait
Bloody lovely recipe!! Loved the spinach! Next time def would add more curry paste though xxx
Lyndsey
I found this recipe over a year ago and I have made it at least 2 dozen times! I am not a curry fan, so I simply omit that. This recipe is so quick, so simple and SO easy it is great for exhausted nights when I’m tempted to go get take-out. I always have these ingredients on hand. I have much gratitude for this recipe!
Sandy
I made this today not knowing if I would like it because I’ve never eaten curry. It was delicious! I did add more tomatoes and coconut milk plus about a cup of vegetable broth in order to cover the noodles. At the end I added mushrooms and vegan meatballs. I had to cook longer and added a lid to fet the noodles done. It was worth the wait! Will definitely be cooking this again!
Katrina Fowlkes
This is yummy. I used sundried tomatoes instead of fresh due to personal preference. This is a nice variation as opposed to typical red sauce and pasta.
Thank you!
Gabriele
I took a mix of oat milk and soy cream instead of coconut milk which makes the sauce probably a little less creamy but also less calories. Really quick and tastes lovely, thanks!
xuan
omg.. this looked so good! I love curry and tomatoes! definitely going to try making it! May I know if I keep this in the fridge and reheat them up to eat?
By the way, I’m a non-vegan from Singapore, but I have been trying to pack vegan lunch for work.. so if this can pack well for lunch.. I’m definitely going to try it. thanks so much for sharing your recipe!
Mike
I have made this a few times as I love it. Tomorrow I am making it for 25 people and just noticed that you can vary the number of people it will serve which is useful. I did notice, however, that the times don’t change.
KRIS BOYKIN
I LOVE this recipe! I have experimented with it a good bit. My favorite changes are that I use sun-dried tomatoes instead of fresh cherry tomatoes. I also add lots of fresh sliced mushrooms (toward the end of the cooking time.) I use only half a can of coconut milk, with vegetable broth replacing half of a can. This makes it a bit less caloric. DELICIOUS!!!
Sonja
Auch wieder ein wirklich super leckeres und einfaches Rezept!
Wie soviele, die ich bisher von Deinem Blog nachgekocht habe.
Vielen herzlichen Dank liebe Sina!!!
Yvonne M
I made this last night and it was so delicious!!!! I used organic brown rice pasta and it worked perfectly. I used two cans of petite diced tomatoes and even had to add a little water to make sure the pasta was cooked like I like it. Had to use green curry paste because I could not find red curry paste that was vegan as the recipe indicates. It turned out super delicious, but super sweet. I finally figured out why…… I used grape tomatoes instead of cherry and I had no idea there was such a big difference in the sweetness between the two. Definitely using cherry tomatoes next time.