Vegan One Pot Pasta Recipes

CREAMY DAIRY-FREE ONE POT PASTA RECIPE BY TASTY

Here's what you need: olive oil, onion, garlic, tomato paste, grape tomato, salt, pepper, vegetable broth, non-dairy milk, dried pasta, fresh spinach, nutritional yeast

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

Creamy Dairy-free One Pot Pasta Recipe by Tasty image

Steps:

In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
Season with salt and pepper, than add the vegetable broth, non-dairy milk, and pasta and stir until combined.
Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.
Add the spinach and stir until wilted.
Add the nutritional yeast and stir until combined.
Remove from heat and serve immediately.
Enjoy!

Nutrition Facts : Calories 962 calories, Carbohydrate 123 grams, Fat 40 grams, Fiber 8 grams, Protein 20 grams, Sugar 17 grams

Ingredients

olive oil, to taste
1 onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 pt grape tomato, halved
salt, to taste
pepper, to taste
2 ½ cups vegetable broth
2 ½ cups non-dairy milk
16 oz dried pasta
5 oz fresh spinach
⅓ cup nutritional yeast

ONE-POT CREAMY TOMATO PASTA

Here's a vegan creamy tomato pasta recipe with tons of fresh sauteed vegetables. The spicy tomato sauce with sweet sun-dried tomatoes is the highlight of this dish. It's the perfect meal for when you just don't feel like cooking. -Michelle Miller, Sunkissed Kitchen

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 18

One-Pot Creamy Tomato Pasta image

Steps:

In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside., In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside. , In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary, stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 500 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein.

Ingredients

1/3 cup unsalted cashews, soaked overnight
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup olive oil
1 medium red onion, thinly sliced
2 garlic cloves, minced
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 pound Broccolini or broccoli spears, cut into 3 inch pieces
1 cup sliced fresh carrots
2-1/2 to 3 cups water
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
8 ounces uncooked gluten-free spiral pasta