So delicious, so easy to make! All you need to make this 1-Pot Pasta recipe is (you guessed it!) one pot, a few simple ingredients, and twenty minutes.
Why You’ll Love This 1-Pot Pasta Recipe
This 1-pot pasta recipe is perfect for when you want a simple, comforting dish that is also hassle-free. I absolutely love the combination of pasta, tomatoes, and coconut cream (see my creamy roasted tomato gnocchi skillet, for instance) and this recipe is no different!
This recipe is:
- Dairy-Free
- Plant-Based/Vegan
- Flavorful
- Super creamy
- Ready in just 20 minutes!
- The perfect easy weeknight dinner
Ingredients You’ll Need
Note: the following is an overview of the ingredients needed to make this 1-Pot Pasta recipe, as well as suggestions for alternatives. For the exact measurements, be sure to refer to the recipe card below.
- Dairy-free butter: the solid kind is best (not margarine), but you can also use olive oil (in which case I’d recommend using only 1/2 the amount.)
- Shallots: you can use a regular onion (red, white, or yellow) or onion powder instead.
- Garlic: instead of fresh garlic, you can use garlic powder (about 1/4 teaspoon per garlic clove.)
- Lemon: you’ll need both the juice and the zest.
- Grape or cherry tomatoes: I find grape or cherry tomatoes best because you don’t beed to chop them. You can, of course, also use larger tomatoes instead. Just remember to cut them into smaller pieces. If you’re using canned diced tomatoes, you might need to adjust the amount of broth used.
- Light brown sugar: any other type of granulated sugar will work, too!
- Sea salt & cracked black pepper: I decided to keep it super simple, but feel free to add any other seasonings of your choice (like smoked paprika, thyme, or oregano.)
- Dry white wine: I love adding wine to savory recipes because it adds some extra depth of flavor.
A quick note on cooking with alcohol: while cooking it does remove some of the alcohol content of wine and similar beverages, it takes about 3 hours to fully remove all trace of alcohol. If you prefer a completely alcohol-free version, I’d recommend either using alcohol-free wine or replacing it with extra broth (in which case I’d also recommend using less salt and then adjusting to taste.)
- Vegetable broth: if you use water instead of broth, just be sure to adjust the seasoning accordingly.
- Spaghetti: I love spaghetti the most for this 1-pot pasta recipe, but I also tried it with other pasta types (like noodles) and it worked just as well. If you’re gluten-free, you can use a gluten-free variety instead, but depending on which kind you use, you might need to adjust the cooking time and the amount of liquid used (rice noodles, for instance, only take a couple of minutes to cook and would therefore also need a little less liquid.) The starch from the spaghetti is what thickens the sauce, so if you’re using a starch free pasta replacement, this will also impact the overall consistency (TIP: if you’d rather not risk it, I’d recommend making a simple pasta sauce (like my 5-minute tomato coconut sauce or my red pepper and harissa pasta sauce) and then cooking the GF pasta/pasta replacement separately.)
- Fresh basil leaves: instead of basil, you can also use baby spinach (or combine the two!)
- Full fat coconut cream: instead of coconut cream, you can use an unsweetened dairy-free crème fraîche alternative or plant-based cooking cream.
- Black pepper: freshly cracked pepper is my favorite, but any kind of pepper works! For a little spicy, you could also use a pinch of cayenne pepper and/or add red chili flakes.
Recommended Equipment
Step by Step Instructions (with Photos)
Note: the following is an overview of the ingredients needed to make this 1-Pot Pasta recipe. For the exact measurements, be sure to refer to the recipe card below.
Step 1: Sauté the Vegetables
Start by melting the dairy-free butter in a pot or deep pan over medium-high heat.
While the butter is melting, peel and chop the shallots, then add them to the pot.
Add the garlic, grape tomatoes.
Add the lemon zest, sugar, and salt, then sauté for 2 minutes (stir using a spatula or wooden spoon.)
Step 2: Add the Wine, Broth & Cook the Pasta
Add the wine and cook for another minute to deglaze.
Add the vegetable broth.
Finally, add the spaghetti (be sure to press them down once they begin to soften, so they’re fully submerged.)
Add the lid, bring to a boil over high heat (see notes) and cook the pasta for 5 minutes.
Remove the lid and reduce the heat to medium-high, then cook for another 5 minutes, stirring occasionally to keep the pasta from sticking to the pot. Note: This will make the pasta al dente, so if you like your pasta a bit softer, cook for an extra 2 minutes.
Step 3: Add the Coconut Cream & Serve Your 1-Pot Pasta
Once ready, remove the pot from the heat and mix in the coconut cream, basil, and lemon juice.
Adjust the seasoning if needed.
Top with freshly cracked pepper.
Serve and enjoy your 1-pot pasta!
As mentioned in the Recipe Card below, this recipe makes 2 generous servings, which you could also turn into 3-4 smaller servings (or else, the leftovers can be stored in the fridge for a couple of days.)
Recipe Video
Recipe Playlist
I love listening to music while cooking and baking (which is why my second cookbook includes a playlist for each recipe), so for this 1-Pot Pasta recipe, I put together a special playlist entitled “Songs to listen to while making pasta” (embedded below). I hope you enjoy it!
Recipe Card
Use this recipe card to save & pin this 1-Pot Pasta recipe. For additional step by step photos, recipe notes, and a recipe video, be sure to read the full article above. If you have any questions or feedback, leave a comment below and I’ll get back to you as soon as possible!
Super Easy 1-Pot Pasta (Ready in 20 Minutes!)
Ingredients
Method
- Melt the dairy-free butter in a pot over medium high heat. While the butter is melting, peel and slice the shallots, then add them to the pot. Next, add the grape tomatoes, and minced garlic.
- Add the lemon zest (set the lemon juice aside), sugar, and salt, then sauté for 2 minutes (stir using a spatula or wooden spoon.)
- Add the wine and cook for another minute to deglaze, then add the broth. Finally, add the spaghetti (be sure to press them down once they begin to soften, so they’re fully submerged.)
- Cover with a lid, bring to a boil over high heat (see notes), and cook the pasta for 5 minutes.
- Remove the lid and reduce the heat to medium-high, then cook for another 4-5 minutes, stirring occasionally to keep the pasta from sticking to the pot. Note: This will make the pasta al dente, so if you like your pasta a bit softer, cook for an extra 2 minutes.
- Once ready, remove the pot from the heat and mix in the coconut cream, basil, and lemon juice. Taste test and add more salt as needed.
- Serve with freshly cracked pepper (Tip: garnish with a few extra basil leaves and/or a lemon wedge.)
Notes
- This recipe makes 2 large or 3-4 smaller servings.
- Vegetable broth: if you want a super thick and creamy sauce, use up to 1/2 cup less broth and if you want a thinner sauce, use up to 1/2 cup more broth.
- A note on using “high heat”: if you’re using a stove top that gets extremely hot, use medium-high instead.
Tried this recipe?
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Similar Recipes You Might Like
If you enjoyed this 1-Pot Pasta recipe, you might also like some of the following recipes.
- Spicy Carrot Soup
- Creamy Roasted Tomato Gnocchi
- Quick & Easy 1-Pot Gnocchi (Ready in Just 7 Minutes!)
- 5-Minute Tomato Coconut Pasta Sauce
- 15-Minute Roasted Red Pepper Harissa Pasta
Did you make this 1-pot pasta recipe? I’d love to see! Tag @kimjuliehansen on Instagram and leave a comment below!
