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–+ servings
1-Pot Pasta
Kim-Julie Hansen

Super Easy 1-Pot Pasta (Ready in 20 Minutes!)

A delicious 1-Pot Pasta recipe you can make in 20 minutes! This dish is creamy, flavorful, and so easy to make. It's also dairy-free and completely plant-based.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 Servings
Cuisine: Italian, Plant-Based, Vegan, Vegetarian
Ingredients Equipment Method Notes

Ingredients
 
 

  • 2 tablespoons dairy-free butter or olive oil
  • 2 shallots sliced, or 1 small onion per 2 shallots
  • 4 cloves garlic minced
  • 1 Lemon the zest and the juice, divided (the juice of 1 lemon corresponds to about 2 tablespoons)
  • 1 lb grape tomatoes or cherry tomatoes (if you use bigger tomatoes, be sure to chop them)
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon sea salt plus more, to taste
  • 1/3 cup dry white wine
  • 3 cups vegetable broth see notes
  • 7 oz spaghetti dry weight
  • 1 handful fresh basil leaves or chopped baby spinach
  • 1/3 cup full fat coconut cream or dairy-free crème fraiche alternative
  • 1/4 teaspoon black pepper freshly cracked

Equipment

greenpan pot
Non-Stick Ceramic Pan with Lid

Method
 

  1. 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.
  2. Add the lemon zest (set the lemon juice aside), sugar, and salt, then sauté for 2 minutes (stir using a spatula or wooden spoon.)
  3. 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.)
  4. Cover with a lid, bring to a boil over high heat (see notes), and cook the pasta for 5 minutes.
  5. 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.
  6. 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.
  7. 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?

Let me know how it was!