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Why you’ll love this vegetarian pasta recipe:
- One-Pot: This vegetarian pasta recipe is easy-to-make by using only one pot. It’s a great one pot vegetarian recipe to add to your list of go-tos
- Vegetarian: This recipe is vegetarian and is full of healthy veggies that are so delicious and good for you
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
How do you make this vegetarian pasta recipe?
As I said, it doesn’t get much easier than this one pot vegetarian meal. It’s creamy, it’s tasty, and it can be whipped up in no time for meal prep or quick dinner. Your whole fam will love this simple recipe. Here’s how you make it:
- Into a wide, deep pot add all your ingredients apart from your lemon juice
- Bring your pot to a boil then simmer on low for around 30 minutes with the lid on
- As your pasta cooks keep an eye on it, gradually add extra water if needed to ensure proper cooking and to avoid burning
- Before serving, hit it with some lemon and more spinach or kale
- That’s it. Enjoy!
Looking for more pasta recipes? Check out this round-up of 15 Vegan Pasta Recipes You’ll Love.
Expert Tips & FAQ:
What are the health benefits of this pasta? This pasta is loaded with yummy flavors that come from a lot of healthy ingredients. First off, we have the kale or spinach. Kale is one of the most nutrient-dense foods on the planet. It’s loaded with vitamins, antioxidants, iron, and more. Spinach is also super healthy for you, so if you aren’t a kale person, choosing spinach isn’t a bad option. Spinach is a source of vitamins K, A, C, and folate. It also has iron which is always beneficial in anyone’s diet, but especially if you are vegetarian.
Outside of the greens, we have zucchini and tomatoes in this recipe. Zucchini is rich in antioxidants and nutrients, plus it helps aid in healthy digestion. Tomatoes are a major source of an important antioxidant called lycopene, and are a great source of vitamin C which is perfect for this time of year!
Other pasta recipes you’ll love:
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Ingredients
- 1 tbsp. olive oil
- 300 g spaghetti
- 1 small red onion, chopped or sliced
- 1 large handful of fresh parsley, you can use whatever herbs you have on hand!
- 1 ½ -2 cups grated zucchini
- ½ cup kale or spinach, chopped
- 1 to mato, salted and cubed
- ⅓ cup cherry tomatoes or just use 1 1/2 cups of cherry tomatoes, if you’re not using tomato above
- ⅓ cup of marinated artichokes, chopped
- ⅓ cup sundried tomatoes, chopped
- 3 large garlic cloves, pressed
- ⅓ cup parmesan cheese of choice
- 1 tbsp. Better Than Bouillon Vegetable Stock Paste
- 2 tbsp. nutritional yeast
- ½ tsp sea salt
- ½ tsp fresh black pepper
- ½ tsp red pepper chili flakes
- half a 400 mL can of coconut milk, 200 mL
- 3 + any additional needed cups water
- 3 tbsp. lemon juice
Instructions
Start Cooking- Into a wide, deep pot add all your ingredients apart from your lemon juice.
- Bring your pot to a boil then simmer on low for around 30 minutes with the lid on.
- As your pasta cooks keep an eye on it, gradually add extra water if needed to ensure proper cooking and to avoid burning.
- Before serving, hit it with some lemon and more spinach or kale!
- That’s it – you can thank me later!
34 people are discussing this recipe. Join in
I must say I loved the smell as soon as I brought all the ingredients out and combined them, but just a newbie question – does all the liquid have to evaporate like traditional pasta dishes or can you leave some in? I think I used too much water. I used 6 cups but with 2x the amounts, that was the recommendation. Please advise.
I would cook till fully reduced and the pasta is fully cooked, is that what you did?
Delicious! I noticed the picture shows red onion but it is not in the ingredient list. I might add this next time along with some fresh basil as garnish.
Thanks for you comment! Definitely add some to your recipe next time for additional flavour 🙂
I haven’t made this recipe yet but I plan to later this week.
Do you think I could omit the Parmesan entirely or would that change the flavor?
Should be fine, use vegan parm if that’s why you would want to omit it! If not, it’s fine without just make sure you well season it!
Hi Maria!
Do you think the parmesan could realistically be subbed with a plant based parmesan (generally cashew based) ? Thanks a ton 🙂
Yes, that type of stuff is totally forgivable… impossible to ruin a recipe by making a small sub like that! Lemme know what you think!
I made this the other night and it was DELICIOUS! So garlicky, salty but fresh at the same time! I was worried it would stick or the pasta wouldn’t cook but I kept adding a little water and stirring and it was perfect! So healthy too with all those greens rammed in! Can’t wait to make again – thank you!
I made this the other night and it was DELICIOUS! So garlicky, salty but fresh at the same time! I was worried it would stick or the pasta wouldn’t cook but I kept adding a little water and stirring and it was perfect! So healthy too with all those greens rammed in! Can’t wait to make again – thank you!
THANK YOU SO MUCH, SOPHIE! make our meat sauce next, it’s next level and won’t even know its all plants!
THANK YOU SO MUCH, SOPHIE! make our meat sauce next, it’s next level and won’t even know its all plants!
As a was putting all of the ingredients into the pot my husband walked by and looked at it sceptically. By the time he took his first bite we knew that this would be a staple in our house.
Maria is somehow able to make every recipe amazing. Sometimes I’m so surprised by the depth of flavours in her dishes. Many of them taste like they have been served at a restaurant.
Thanks again Maria, another great recipe!
I am so glad you loved this recipe as much as we did!
Made it but you mr post had purple onions, but it was not in the list of ingredients, should I have added them ?
Sorry, I forgot red onions in the ingredients list, it wouldn’t have made much of a difference though as they just go sweet and add texture. Was it good without them though?! That’s what matters 😉
Oh yes totally delicious 😋 whole family loved it.
Thank you so much hun!
Oh my! Two of my favourite things combined! Greek & pasta! Heck yes! This recipe was so easy and delicious. Will definitely be making it again and often!
Thank you so much for the love, Alysa!
Delicious and so easy! Will definitely add this to my list of go to meals! Thank you Maria 🙂
Thank you, Anna! You’re a rockstar! Let us know what you make next! Miss you xxx
Made this for dinner! Subbed coconut milk for canned crushed tomatoes and added extra veggies and olives. Was absolutely delicious and so easy! Will definitely be making this again soon.
Yes! So glad you enjoyed this, Nicola! Thanks so much for the love!