Vegan Gluten-Free One Pot Pasta
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Unrated
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Course
Dinner
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Cuisine
Vegan, gluten-free
Vegan Gluten-Free One Pot Pasta
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 tbsp cooking oil I used olive, of your choice
- 1/2 red onion sliced, medium
- 2 cloves garlic minced
- 1 jar 680 mL/23 fl oz vegan tomato basil pasta sauce
- 2 cups water
- 8 oz pasta about 2 1/2 cups measured, I used quinoa pasta, gluten-free
- 1/4 tsp cayenne pepper powder
- 1/4 tsp oregano a big pinch, dried
- 1/2 tsp parsley dried
- 1/4 tsp thyme dried
- 1/2 tsp kosher salt ~two big pinches
- 3 cups spinach washed and spun dry, fresh baby
- vegan beef crumbles or seasoned tvp, optional, 1 cup
- 1/4 cup vegan cheese I used vegan mozzarella shreds, but cheddar works too
- 2 tbsp nutritional yeast
Instructions
- Over medium heat, cook sliced onion until softened and lightly caramelized. Add garlic and cook until fragrant.
- Add full jar of pasta + 2 cups of water (I put the water in the jar first to get the any residual pasta sauce in the jar). You may need to lower the heat slightly at this point. Add dried pasta and stir to coat.
- Add oregano, parsley, and salt and stir to incorporate, then cook for about 5-10 minutes, depending on your stove (I cooked for 10 minutes on my electric stove, maybe 5 minutes on my gas stove). Stir occasionally to prevent burning on the bottom.
- Once noodles are cooked al dente, stir in baby spinach and add vegan beef crumbles (the kind I have don't need to be cooked, just heated through).
- Stir in vegan cheese and nutritional yeast, and serve!
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