This vegan Lemon One Pot Pasta is so easy to make and is ready in about 15 minutes. Leeks, peas, spinach, and chickpeas are added to round out this healthy meal!
I’ve always been intrigued by one-pot pasta meals because let’s be honest, who doesn’t want a meal with only one pot to clean? You know I do – and I know you do too!
A number of my readers asked for more one-pot meals so I want to deliver! My Lentil Quinoa with Asparagus and Peas and Easy Mushroom Risotto have gone over really well so I thought I’d try another one-pot dish for you – enter my Lemon One Pot Pasta.
Lemon One Pot Pasta
My main issue with trying one-pot pasta dishes was thinking things might get mushy if they cooked together for too long. I chose spaghetti pasta because I know that cooks fast.
I chose chickpeas because I knew they would stand up to some cooking without getting mushy. The peas and spinach are added at the very end so no problem there either!
With those ingredients in mind, I thought some lemon, little nooch (aka nutritional yeast), a bit of dijon, and some vegan parmesan as a topping would round out the flavor of my Lemon One Pot Pasta nicely.
I think this makes a nice spring (or really anytime) dish especially when you want something delicious on the table fast. I hope you enjoy!
If you make this Lemon One Pot Pasta recipe, let me know what you think by ★ star rating it and leaving a comment below.
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 tbsp nutritional yeast
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp Dijon mustard
- 1/2 cup frozen peas
- 1 large handful 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!
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist helping people thrive on a plant-powered diet. Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life.
When she’s not working with clients or creating new meals for her blog, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.