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One Pot Vegan Pasta Recipe
If you love simple, it doesn't get any simpler than a one pot meal. And if you love delicious, it doesn't get more flavorful than this one pot vegan pasta! Penne cooks in a spicy sun-dried tomato and roasted red pepper sauce. Then it's covered in tomatoes and buttered breadcrumbs and broiled to bubbly perfection. It's smoky, tangy, sweet, and savory - minus the dishes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 394 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- ¼ ¼ cup finely chopped sun-dried tomatoes in oil
- 2 2 tablespoons tomato paste
- 3 3 cloves garlic minced
- 2 2 cups vegan milk unsweetened almond milk works well
- 1 1 lb uncooked penne gluten-free if needed
- 2 2 roasted red peppers chopped
- 28 28 ounce can crushed tomatoes
- 1 1 teaspoon sea salt
- ½ ½ teaspoon chili flakes
- 3 3 handfuls of spinach
- ¼ ¼ cup torn basil
Topping
- 1 1 teaspoon vegan butter melted
- ¼ ¼ cup fine bread crumbs
- 1 1 tablespoon nutritional yeast
- 5 5 roma tomatoes 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.
Cup of Yum
Notes
- If you're in a hurry, you can skip adding the tomatoes and buttered breadcrumbs and eat the pasta as soon as it's ready from the stovetop.
Nutrition Information
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
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
954mg
(40%)
Potassium
953mg
(27%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
2459IU
(49%)
Vitamin C
36mg
(40%)
Calcium
204mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 394
% 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.