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+ servings

1-Pot Creamy Tomato Vegan Pasta

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


  • 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