Vegan One Pot Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 8 ounces 225 grams of pasta (any type you prefer)
- 1 medium onion diced
- 3 cloves of garlic minced
- 1 red bell pepper diced
- 1 medium zucchini sliced
- 1 cup cherry tomatoes halved
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional, for some heat
- Salt and pepper to taste
- Fresh basil leaves for garnish
In a large pot, combine the pasta, diced onion, minced garlic, diced red bell pepper, sliced zucchini, halved cherry tomatoes, vegetable broth, coconut milk, tomato paste, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper.
Cook the pasta: Place the pot over medium heat and bring the mixture to a boil. Reduce the heat to low and let it simmer, stirring occasionally, for about 10-12 minutes or until the pasta is cooked al dente and the vegetables are tender. Make sure to check the cooking time on your pasta package and adjust accordingly.
If the sauce is too thick, you can add a little more vegetable broth or water to thin it out. If it's too thin, continue simmering the pasta for a few more minutes until the desired consistency is reached.
Taste the pasta and adjust the seasoning with salt and pepper if needed. Remove the pot from the heat once the pasta is cooked to your liking and the flavors have melded together. Garnish with fresh basil leaves.
Serve: Serve the vegan one pot pasta hot, directly from the pot. You can also sprinkle some vegan Parmesan cheese on top, if desired.