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1-Pot Creamy Tomato Vegan Pasta

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Last updated on September 11th, 2020 at 07:31 am

Oh, my goodness I do love a 1-pot meal. What’s not to love? Less dishes, less fuss, less stress…did I mention less dishes? This 1-Pot Creamy Tomato Vegan Pasta is a wonderfully simple and delicious addition to the weekday meals rotation.

A single bowl of 1-pot creamy tomato vegan pasta on a rustic napikin

I think I could live quite comfortably in a world where all meals were cooked in a single pot. I am not a fancy gal and we are not a fancy family. Hell, I fed my child chips for dinner…just chips. I served them with my Loaded Ketchup, but still. While it wasn’t a shining culinary moment, I am OK with it because weekdays are busy and coming up with weekday meals can be tricky. I could meal plan, I should meal plan but I do not meal plan. I will meal plan. Soon.

In lieu of strategy, I have a cupboard full of ingredients and a 1-pot mind. Pasta is  probably the quickest and simplest 1-pot adventure you can try although buckwheat risottos and bowls deserve an honourable mention. My Quick Tomato and Saffron Buckwheat Risotto is well worth a try. Also, pasta is a pretty safe bet with the kids. This 1-pot creamy tomato vegan pasta is a pretty safe bet. I’ve done tests.

A large pot of freshly cooked 1-pot creamy tomato vegan pasta

My 4 year-old daughter and I have a long-running tabletop cold war thing going on and have had for a few years now. I know I am not alone in the trenches and I know that some nights the battle to try new things is just…too hard. Add kindergarten/school, work, sports, social crap (hers not mine) and the days can get tricky and a might overwhelming.

So, in light of all this, I hereby give myself permission to draw on my arsenal of quick weekday meals and instead of slaving in the kitchen, spend time with my kid. Instead of nagging her to eat her vegetables I’m going to play on the floor with her while we eat bowls of my 1-pot creamy tomato vegan pasta. My rug might not thank me but my daughter will.

A table setting with two bowls of creamy tomato pasta

Why is this creamy tomato pasta so good? 

Well, since you asked, this pasta is:

  • creamy but dairy-free
  • full of gorgeous robust tomato flavours
  • ready in under 30-minutes
  • made up of mostly pantry ingredients
  • adaptable – we add kalamata olives but you could omit or substitute with sundried tomatoes or something you love
  • full of baby spinach goodness but not too much as to scare the small natives and
  • cooked in one pot.

One pot = less dishes. Enjoy.

If you like the idea of a one-pot meal try these other one-pot recipes:

One Pot Vegan Mushroom Pasta

Vegan One-Pot Spaghetti with Olives and Lemon

Quick Creamy Lemon Orzo (Risoni) with Greens

Walk-Away Chickpea Tomato and Spinach Curry

A close up image of a bowl of 1-pot creamy tomato vegan pasta
A bowl of vegan creamy pasta in a bowl on a bench

1-Pot Creamy Tomato Vegan Pasta

4.8 from 5 votes
Print Pin Rate
Course: Main Course | Vegan Mains
Cuisine: Italian
Keyword: One-Pot Pasta | Vegan One-Pot Meals | Vegan Pasta
Prep Time: 10 minutes
Cook Time: 13 minutes
2 minutes
Total Time: 23 minutes
Servings: 4 servings
Calories: 354kcal
Author: Amanda Logan


  • 2 tbsp olive oil
  • 1 medium brown (yellow) onion, finely diced
  • 2 – 3 cloves garlic, minced
  • 1 cup cherry/grape tomatoes, halved
  • 1 tbsp tomato paste
  • 3/4 cup canned diced tomatoes
  • 1 tsp dried oregano or basil
  • pinch sea salt
  • 1 1/2 cups vegetable stock
  • 1 1/4 cups dairy-free milk
  • 250 grams egg-free rigatoni pasta
  • 2 tbsp nutritional yeast
  • 60 grams baby spinach, finely sliced
  • 1/3 cup kalamata olives, pitted (optional) heaped


  • Heat the olive oil over medium heat in a mid to large pot  and add the chopped onion. Cook until soft, around 3 minutes. 
  • Add the minced garlic, cherry tomatoes, tomato paste and diced canned tomatoes with the dried oregano and cook for another minute. 
  • Add a pinch of sea salt and then stir in the stock and dairy-free milk. Add the dried pasta and pop a lid on the pot. 
  • Increase the heat and cook with the lid on until the mixture comes up to a boil. Remove the lid, reduce the heat back to medium and cook for 5 minutes, stirring regularly to prevent sticking, before adding the olives, nutritional yeast and chopped spinach. 
  • Cook, stirring regularly, until the pasta is  just al dente, around 5 minutes, stir in the parsley and remove the pot from the heat. Allow the pasta to sit for a a few minutes with the lid on so the sauce continues to thicken. Serve with vegan parmesan. 


You’ll need a medium pot with a lid for this recipe. 


Calories: 354kcal | Carbohydrates: 55g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 640mg | Potassium: 463mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1750IU | Vitamin C: 11.3mg | Calcium: 58mg | Iron: 2.2mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!
a close up image of 1-pot creamy tomato vegan pasta with text

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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October 30, 2018 3:12 am

5 stars
I’ve made this recipe over and over and over. It’s sooo marvelous, luscious, and cozy! Thank you for sharing!

Emma Wedekind
Emma Wedekind
August 14, 2018 3:14 am

4 stars
Hi. Sunday slump and smashed avo on toast was looking like a serious option for supper. The Leprechaun was unimpressed & reminded me I had mentioned a new recipe…. so I grabbed my pot & in no time at all, an absolutely delicious, easy meal. Thank you!! Will be added to the regular menu.
Himself was delighted too!

August 9, 2018 3:31 am

Yes, I think this will officially please people of all sizes in this house. Will add it to the list : )

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