One Pot Vegan Pasta Recipe
User Reviews
5
One Pot Vegan Pasta Recipe
Description
This recipe begins by sautéing sun-dried tomatoes, tomato paste, and minced garlic in oil from the sun-dried tomatoes to develop a caramelized tomato base. Next, unsweetened plant-based milk, uncooked penne pasta, roasted red peppers, crushed tomatoes, sea salt, and chili flakes are added. The mixture is brought to a boil and then simmered covered until the pasta is cooked, stirring to prevent sticking.
Once the pasta is al dente, fresh spinach and torn basil leaves are stirred in. Thick slices of Roma tomatoes are arranged over the top and broiled until wilted and browned in spots. Meanwhile, a crisp topping of melted vegan butter mixed with breadcrumbs and nutritional yeast is prepared and sprinkled on just before serving.
The dish combines the creaminess of plant-based milk and tomato-based sauce with fresh herbs and roasted vegetables, accented by the crunchy, cheesy-flavored topping. This vegan meal is hearty and flavorful, showcasing a one-pot approach to a layered pasta bake.
The notes mention that the broiled tomato and breadcrumb topping can be omitted for a quicker meal, serving the pasta directly from the stovetop if desired.
Ingredients
- ¼ cup sun-dried tomatoes in oil, finely chopped
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 2 cups plant-based milk unsweetened almond milk works well, vegan
- 1 lb penne pasta gluten-free if needed, uncooked
- 2 red bell pepper chopped, roasted
- 28 ounce crushed tomatoes canned
- 1 teaspoon salt sea salt
- ½ teaspoon chili flakes
- 3 spinach handfuls
- ¼ cup basil torn
Topping
- 1 teaspoon vegan butter melted
- ¼ cup bread crumbs fine
- 1 tablespoon nutritional yeast
- 5 Roma tomato sliced thick
Instructions
- Pour 1 tablespoon of the oil from your jar of sun-dried tomatoes into a large skillet over medium-high heat. Add the sun-dried tomatoes, tomato paste, and garlic and cook until the tomato paste starts to darken and caramelize, about 3 minutes.
- Add the vegan milk, penne, roasted red peppers, can of tomatoes, sea salt and chili flakes to the skillet and stir to mix well. Bring to a boil then reduce the heat to low, cover, and simmer for 15-20 mins, or until the pasta is cooked through. Stir several times, especially at the beginning, to prevent the pasta from sticking to the skillet.
- While the pasta is cooking, mix together the melted butter, breadcrumbs, and nutritional yeast in a small bowl. Set the oven rack in the top third of your oven and preheat on broil.
- When the pasta is al dente, stir in the spinach and basil and cover the top with the tomato slices. Broil until the tomatoes wilt and are brown in a few places, about 10 minutes. Sprinkle the buttered breadcrumbs on top during the last minute. Serve with a sprinkle of parsley.
Notes
- To save time, the tomato slices and buttered breadcrumb topping can be skipped and the pasta served directly after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 394kcal | 20% |
| Carbohydrates | 76g | 25% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 954mg | 40% |
| Potassium | 953mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 2459IU | 49% |
| Vitamin C | 36mg | 40% |
| Calcium | 204mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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