Skip the mess with this easy one-pot pasta recipe.  It works for many types and quantities of pasta.  With simple pantry ingredients you can create a gourmet creamy and flavorful pasta dinner without too much clean-up after!

Easy One-Pot Pasta

This Easy One-Pot Pasta has so many positive aspects to it:

  1. Only one pot to clean – obviously!
  2. No need to wait a long time for a huge pot of water to come to a rolling boil!
  3. No need to lift a heavy hot pot and strain.  No strainer to clean either.
  4. The final result is so much creamier since the pasta and sauce are combined with the pasta water which contains the natural pasta starches that get released during the cooking process.  The starchy pasta water becomes part of the sauce.
  5. It is a super simple recipe and yet very gourmet tasting.
  6. It works for all types of pasta.
  7. No need to sauté the onions and garlic first – I found that the final result is just as flavorful without that step (I have tried it both ways).  

Really, I don’t know if I’ll ever go back to cooking pasta any other way!

How to Make One-Pot Pasta

You can use any large skillet or pot for this recipe.  I have tested this recipe using both my 5.5 quart dutch oven and my 12-inch cast iron skillet.  You just want to make sure all the pasta is covered by the water once the water is poured in.  Here are the easy steps:

  1. Add onions, garlic, pasta, salt, pepper, oil and red pepper flakes to your pot.
  2. Add water to your pot (for 8 ounces of pasta use 3 cups of water and for 12 ounces of pasta use 4 cups of water).
  3. Turn the burner on high heat and bring to a boil. Once boiling start tossing the pasta so it doesn’t stick to the pan or to other pasta noodles. 
  4. Once the water starts to evaporate and reduce, lower the heat and continue to toss.  When the water is almost totally absorbed add marinara sauce and my homemade vegan sour cream(I know the sour cream sounds a bit odd here but it makes it ultra-creamy and adds a nice flavor to the dish.  Trust me!)
  5. Continue cooking on low heat until the noodles are al dente.  Turn off the burner and add a couple handfuls of spinach.  You can add any other cooked veggies at this time (sautéed mushrooms and steamed broccoli are my favorites).  
  6. Taste and add salt and pepper if desired.  Garnish with fresh basil or Italian flat leaf parsley if desired.  Serve immediately.

The entire process takes about 25 minutes for 12 ounces of pasta (less time for less pasta or quick-cooking pasta, of course).  You can store leftovers in an airtight container and reheat on the stovetop with more marinara sauce, water and sour cream to rehydrate the noodles.

More Popular Pasta Recipes

Here are more of my popular pasta recipes (all vegan and gluten-free):

Creamy Vegan Garlic Mushroom Fettuccini

The Best Vegan Mac ‘N Cheese

Pasta Fresca

Creamy Vegan Pumpkin Garlic Pasta

Vegan Chickpea Bolognese Pasta