Description
A quick and easy one-pot vegan pasta dish that’s customizable and perfect for busy weeknights.
Ingredients
Scale
- 1 pound pasta of choice (regular or gluten-free)
- 4 cups vegetable broth
- 2 cups water
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 cups mixed vegetables (cherry tomatoes, spinach, mushrooms)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional protein add-ins (chickpeas, white beans, or tofu)
- Hemp seeds for garnish (optional)
Instructions
- In a large Dutch oven or 4-6 quart pot, combine all ingredients except hemp seeds.
- Bring to a boil over medium-high heat, then reduce to medium.
- Cook, stirring occasionally, until pasta is al dente and liquid is mostly absorbed (about 12-15 minutes).
- If desired, add protein of choice during the last 5 minutes of cooking.
- Let stand for 5 minutes before serving.
- Garnish with hemp seeds if using.
Notes
- For gluten-free versions, use rice or corn-based pasta varieties.
- Monitor cooking time closely with gluten-free pasta.
- Add a splash of broth when reheating leftovers.
- Can be doubled for larger groups.
- Best served fresh but can be made ahead.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: one pot pasta, vegan pasta, easy dinner, plant-based meal, quick recipe
