This Vegan One Pot Pasta is the perfect recipe for a busy weeknight and doesn't require a lot of clean-up. The leeks, peas, spinach, and chickpeas make this a delicious healthy meal your family will love. If you want something fast and delicious that you can make in just 15 minutes, you can’t go wrong with this lemon pasta recipe!
If you have been a long-term reader, you know that I am a sucker for good vegan pasta. I have tackled everything from pasta salad, a healthier mac and cheese, and my vegan pesto pasta. What’s better than a tasty pasta recipe? A one-pot pasta recipe!
Many of my readers have been asking for more one-pot meals, so I wanted to deliver! My Lentil Quinoa with Asparagus and Peas and Easy Mushroom Risotto were favorites with you all, so I thought I would try another one-pot dish that I know you are going to love. This lemony vegan pasta is my new favorite pasta dish.
When I first tried making a one-pot pasta, I was a bit uneasy at first. However, cooking the pasta in the vegetable broth gives this pasta a deep and delicious flavor. Plus, you don’t have to worry about a sink full of dishes with a one-pot recipe, which is a bonus.
This lemon pasta might sound like a summer recipe, but it’s perfect for enjoying any time of year.
What's in this Vegan One-Pot Pasta
- Spaghetti - This will be the base for your pasta recipe. I have not tried this recipe using gluten-free pasta, but my readers have said they got varying results.
- Vegetable Broth - You can use a store-bought broth such as this one, or you can make your own!
- Leeks - You want to use the lower lighter part of the vegetable.
- Chickpeas- You could substitute for another white bean if you prefer. However, these chickpeas give the recipe a nice boost of protein and a nutty flavor.
- Lemon- In this recipe, you will want to start with one and then add more at the end for additional flavor if needed.
- Nutritional Yeast- This will give your pasta a nice “cheesy” flavor.
- Frozen Peas - If you don’t want to use frozen peas, you can choose another frozen vegetable.Spinach - These will not only add a boost of greenery to your dish but gives it a fresh flavor.
How to Make the Pasta
You may be a bit surprised that there aren’t many ingredients for this pasta recipe. There are no fancy ingredients here. You can find any of these ingredients at your local supermarket.
Step 1: Add (most of ) the ingredients to the pot. Add everything except for the peas and spinach to your pot and bring it to a boil.
You want to wait to add your peas and spinach to avoid them getting soggy and mushy. You can also use a saute pan if you prefer; your spaghetti will still fit across the bottom!
Step 2: Cook pasta until it's almost done. Turn your heat to medium and cook until your pasta is almost done. Make sure to stir occasionally and add more broth if needed.
Step 3: Add in the frozen peas and spinach and cook for a few minutes. Cook, until the peas are just heated through and until your pasta is a perfect consistency.
Step 4 (Optional): Top with vegan parmesan. If you’re looking for an easy topping for your pasta, you’ve got to try my Vegan Parmesan Cheese! It only takes five ingredients!
Customizing the Recipe
If you’re looking for ways to customize this recipe, you can try adding other vegetables such as:
- or even tomatoes
You can swap the beans in this recipe for navy beans, cannellini beans, or lima beans if you prefer. If you’re looking to add more protein to this dish, you can always add tempeh or tofu!
How to Serve
If you want something to go with your vegan one-pot pasta, you can try enjoying it with salad, bread, or even a side of other vegetables.
Make sure to check on your pasta at about the eight-minute mark, and then keep checking frequently until it's done!
This vegan one-pot pasta will last for about three days in the fridge.
I have not tried using gluten-free pasta, so I can’t personally recommend using them. However, some people have tested it and found that it works. Please check the recipe notes for more information.
Other Amazing Pasta Recipes
- Vegan Butternut Squash Mac and Cheese: This easy mac and cheese recipe can be whipped up in just 20 minutes!
- Vegan Peanut Noodles: If you’re looking for a quick weeknight recipe, this delicious peanut noodle pasta is ready to enjoy in minutes.
- Easy Vegan Pasta Salad: Perfect for a healthy side dish or a no-cook summer lunch, this pasta recipe is perfect!
- Thai Basil Noodles: This Thai basil noodle recipe is perfect for those cravings if you are craving bold flavors.
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
Lemon One Pot Pasta
- 8 oz spaghetti (not gluten-free)*
- 2.25 cups vegetable broth plus more if needed
- 2 leeks (lower, lighter part only) chopped
- 1 cup chickpeas drained and rinsed
- juice of 1-1.5 lemons (start with one and then add more at the end)
- 2.5 tablespoons nutritional yeast
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon Dijon mustard
- ½ cup frozen peas
- 2 large handfuls spinach
- Add all ingredients except peas and spinach to large saute pan or pot and bring to a boil. I use a saute pan so that the spaghetti fits across the bottom.
- Turn down heat to medium and cook until pasta is almost done to your liking (about 10 mins), stirring occasionally. If you notice you need more broth, feel free to add more as you see fit.
- Add in peas and spinach and cook for a few minutes until peas are heated through and pasta is at the perfect consistency for you (some people like pasta more al dente than others).
- Top with my Vegan Parmesan and enjoy!
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.