Description
Indulge in the flavors of Italy with this creamy One-Pot Vegan Tuscan Pasta. This easy, plant-based dish combines the rich flavors of Tuscan cuisine with one-pot convenience—perfect for any meat-free meal.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups cherry tomatoes, halved
4 cups vegetable broth
1 cup unsweetened coconut milk or oat milk
8 ounces fettuccine or linguine
4 cups baby spinach
1 tablespoon Italian seasoning
Salt and pepper to taste
1/4 cup nutritional yeast
Instructions
1. Sautéing the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic; sauté 3–4 minutes, until the onion is translucent and garlic fragrant.
2. Adding Tomatoes and Liquids: Add halved cherry tomatoes, vegetable broth, and plant-based milk. Stir in pasta, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer 12–14 minutes, until pasta is tender.
3. Finishing Touches with Spinach: Stir in baby spinach and nutritional yeast. Simmer 2–3 minutes more, until spinach wilts and sauce thickens.
4. Serving and Enjoying: Remove from heat and let rest 2 minutes. Serve hot, garnished with fresh basil or a sprinkle of nutritional yeast if desired.
Notes
Adjust seasoning to taste with extra salt, pepper, or Italian seasoning.
For a thicker sauce, blend a portion of the cooked tomatoes or add more plant-based milk.
Stores well in the fridge (airtight) for 4–5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg