Vegan One Pot Pasta with Spinach and Tomatoes
This vegan one pot pasta with spinach and tomatoes will quickly become a go-to favorite in your kitchen: it's ready in only 30 minutes and made with 10 simple ingredients. Plus everything cooks in one pot for easy cooking and cleanup!
Servings: 5 servings
Ingredients
- 10 ounces pasta rigatoni, rotini or penne recommended
- 3 ½ cups water
- 1 ½ cups pasta sauce
- 1 cup halved grape tomatoes
- 1 cup thinly sliced white onion about 1 small onion
- 1 cup diced zucchini about 1 medium zucchini
- 3 cloves garlic minced
- 2 cups fresh spinach
- ½ teaspoon red pepper flakes optional, for spice
- Salt & pepper to taste*
Instructions
- Add to pot: to a large pot or dutch oven, add the pasta and then all of the remaining ingredients except for the spinach and red pepper flakes. The water in the pot should almost completely cover the ingredients.
- Boil: Turn the heat to high and bring the pot to a boil, stirring occasionally.
- Simmer: reduce the heat to medium, cover the pot and simmer for 5 minutes, stirring occasionally. Uncover the pot and cook for 7 - 10 minutes more, stirring frequently to prevent pasta from sticking to the bottom of the pot. The pasta should be cooked al dente (not mushy). Cooking times will vary depending on the type of pasta used.
- Add spinach: remove the pot from the heat and gently stir in the spinach and red pepper flakes (if using). Let your past rest for 3 - 4 minutes to thicken and wilt the spinach.
- Serve: serve immediately, optionally topped with chopped parsley and a sprinkle of nutritional yeast or cracked black pepper.
Notes
*I usually add ½ teaspoon of salt and ¼ teaspoon black pepper