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I definitely got a thing for vegan one pot pasta or one pot meals in general! This vegan one pot pasta with spinach and tomatoes is super easy to make, incredibly healthy, packed with flavor, and SO delicious!! It’s one of my favorite meals for busy weeknights.
This vegan one pot pasta is actually a spin-off of my Asian style vegan one pot pasta, which became super popular on Pinterest. In just a couple of months, it became one of the most popular recipes on the blog. No wonder, it’ soooo yummy! The secret ingredients to make it so creamy and flavorful are coconut milk and red curry paste. You actually don’t have to add any water. This recipe just calls for diced tomatoes, coconut milk, and red curry paste. This might seem a bit weird at first, but I can promise you it really works and it’s so delicious! I had so many people trying it and I got lots of lovely comments from you guys.
Here a just a few examples:
“This was amazing! I wouldn’t add or change a thing, and I never give five stars but I would on this one. ” (Cindy)
“This was by far the most impressive vegan recipe I’ve had. I’m kinda new to the vegan lifestyle. This dish was delicious! I did worry there wasn’t enough liquid but it turned out just right! ” (Amber)
“Just made this recipe and it turned out great! I loved how creamy and flavorful it was! I will definitely be making this again! ” (Victoria)
Comments like these really make my days, you guys! Thank you!
So because you all liked it so much I just had to come up with another version of this vegan one pot pasta. This time, I left out the peas and the zucchini and used spinach and cherry tomatoes instead. And instead of fussili, I used rigatoni. Pure comfort food!!
What You’ll Need for This Vegan One Pot Pasta
- one onion
- two cloves of garlic
- uncooked rigatoni
- canned diced tomatoes
- coconut milk
- red curry paste
- cherry tomatoes
- spinach
- salt and pepper
You first sauté the onion and then add the rest of the ingredients (including the uncooked pasta) at the same time. Sounds pretty easy, doesn’t it? As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of the post.
I hope you enjoy this vegan one pot pasta as much as we do around here! Are you looking for more easy pasta recipes? Then check out these 11 delicious vegan one pot pasta recipesor these 22 easy vegan dinner recipes for school nights.
Sina
Vegan One Pot Pasta with Spinach and Tomatoes
This vegan one pot pasta with spinach and tomatoes is super easy to make, incredibly healthy, packed with flavor, and SO delicious!! It's one of my favorite meals for busy weeknights.
4.83 from 29 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes mins
Cook Time: 18 minutes mins
Total Time: 23 minutes mins
Servings: 3 servings
Calories: 422kcal
Author: Sina
Ingredients
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups uncooked rigatoni
- 2 teaspoons red curry paste (make sure it's vegan)
- 1 1/2 teaspoons curry powder
- 3 cups canned diced tomatoes
- 1 cup canned full fat coconut milk
- 2 cups cherry tomatoes, halved
- 3 handful fresh spinach
- black pepper, to taste
- salt, to taste
Instructions
Heat some oil in a large pot and sauté the onion for about 2-3 minutes. Then add the garlic and cook for one more minute.
Then add the remaining ingredients except for the fresh spinach and cherry tomatoes.
Cook for about 13 minutes, then add the cherry tomatoes and the spinach and cook for two more minutes. Season with salt and black pepper. Enjoy!
Nutrition
Calories: 422kcal | Carbohydrates: 55g | Protein: 11g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 501mg | Potassium: 849mg | Fiber: 10g | Sugar: 16g | Vitamin A: 2650IU | Vitamin C: 66.8mg | Calcium: 120mg | Iron: 2.9mg
Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
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Reader Interactions
Comments
Lauren
So so so so easy to make and absolutely delicious after a long day at work an easy and delicious dinner is so worth it!
Reply
Suzi
Made this tonite and YoU ROcK!!! Yum… so I will note the whole can of coconut milk should go in. that covers the pasta nicely. I added a teeny bit of homemade almond milk on top of that and some snippets of sun dried tomatoes and baby kale along with the baby spinach leaves. FABULOUS DISH!!Reply
Laura
I made this for dinner last night. It was fabulous! I didn’t have full-fat coconut milk on hand but I did have “lite” coconut milk so I used that. I found that I needed to add quite a bit of non-dairy milk to cover the pasta while it was cooking. I added some sun-dried tomatoes as suggested by other reviewers and they were a total hit!
The recipe directions didn’t really indicate which temp to cook the pasta. I wasn’t sure if I was supposed to bring it to a boil first or just simmer from a medium heat – just my two cents… But the best thing was that my husband, who can be a picky eater, had two servings! I will definitely make this again.Reply
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