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!
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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:
- asparagus
- carrots
- broccoli
- mushrooms
- 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
When serving, I highly recommend that you top this pasta with my Vegan Parmesan Cheese. While there is nutritional yeast in this recipe, the added vegan parmesan gives it a nice cheesy flavor.
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.
FAQs
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.
This Lemon One-Pot Pasta recipe exemplifies the simplicity and elegance of wholesome cooking. By embracing the convenience of a single pot, the dish not only minimizes cleanup but also infuses the pasta with a rich, citrusy flavor. For those seeking to enhance their nutritional intake without compromising on taste, incorporating the best greens powder into the recipe can offer an additional boost of essential vitamins and minerals. Whether you're a seasoned chef or a kitchen novice, this delightful pasta dish promises to deliver both nourishment and satisfaction to your dining experience.
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Lemon One Pot Pasta
Ingredients
- 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
Toppings
Instructions
- 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!
Notes
Nutrition
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.
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.
Joe says
I found I needed more like 3 cups of broth or it starts to scorch a bit.
Mary Ellen says
Thanks for the note and rating, Joe! I'll add a note to add more veggie broth if needed.
Nikki says
Don't use gluten free! Became very sticky and mushy. Had to throw it away.
Mary Ellen says
Thanks Nikki. I haven't tried gluten-free pasta in this before but I'm going to recommend that people use regular pasta.
Twalla says
We used the new veggie pasta and no leek,
This was delicious!!!
Mary Ellen says
Twalla, thanks so much for leaving a review! I'm so glad you enjoyed it! 🙂
Rachel says
Hard to believe something so simple could be this delicious!
Mary Ellen says
So happy you enjoyed, Rachel!
Margaret Carroll says
Oh my gosh - YUM!
Jen says
Excellent. Love this one.
Tiffany says
Hi,
Can this be made with whole grain pasta?
Mary Ellen says
I've never tried it with whole grain pasta but it probably should be okay. I'd cook it as long as the package says to.
I hope you enjoy!
Maggie says
When the pasta is finished cooking, do you drain the liquid that it cooked in or save it?
Mary Ellen says
Hi Maggie! I usually serve it with the pasta so it's like a sauce. If there's to much liquid, you can poor a bit out.
Ashley K. says
I tried it and loved it. I was scared if I did something wrong with it because it came out a bit sour (obviously the lemons, lol). Next time I’ll add a little less lemon juice.
Mary Ellen says
Ashley, I'm so glad you enjoyed this! Yes, it's very lemony (I LOVE lemon flavor...maybe a little too much) so I'll make a note about that in the instructions in case others feel that way too.
Thank you so much for your rating an comment!
Elaine says
My husband found this too lemony, so I just decreased the lemon and increased the mustard. So quick and easy, and delicious the next day as well. This has become a family favourite.
Mary Ellen says
Hi Elaine! I'm so glad your family enjoys the pasta! Thank you so much for letting me know!
And that's a great way to tweak the recipe to cater to your family's likes. 🙂
Maria says
May I ask, why nutritional yeast?
Mary Ellen says
I feel like it adds flavor but you can always skip it if you're not into it.
Donna says
Fear not gluten free eaters, this recipe can be made with GF pasta if you just cook it separately to the sauce. Granted it does become a two-pot dish but at least you can enjoy the yummy flavours and it’s Goooood! I didn’t have leeks on hand so just fried up a finely diced onion then added a tin of chick peas and the powders for a while. I added just one cup of stock and the other ingredients in accordance with how long they needed cooking including the cooked pasta at the end. Deeelicious!
Mary Ellen says
I'm so glad you liked this Donna! Thank you for sharing how you did it with the lesser amount of stock - this way others can try it too if they want some gluten-free pasta with it.
I need to go back and try a few different gluten-free pastas in the one-pot version to see if any of them truly work but I'm happy to hear those looking for a gluten-free version can enjoy as well. 🙂
Donna says
Yes Mary Ellen, I was thinking the same after I tried it; to find a brand of GF pasta that works or a method for making it as a one pot dish. I’m sure the flavour of the pasta is enhanced if it is cooked in the broth. Thanks so much for sharing this recipe.
Mary Ellen says
I'll try to test it with a few different kinds of GF pasta soon. 🙂
So glad you enjoyed Donna!
Donna says
Hi Mary Ellen, since writing the post above I have cooked 3 different one-pot pasta dishes, including this one again, using 3 different brands of gluten free pasta and all of them worked just fine. I can only think that the other reader over cooked the pasta or got a brand that didn’t work for this style of cooking. The brands I used (purchased here in Australia) are Barilla, San Remo and PastaZara. I hope this helps your gluten-free readers to enjoy this lovely, healthy, quick and easy recipe.
Mary Ellen says
Thank you so much for letting me know these worked for you Donna! I haven't tried it with gluten-free pasta yet but I will totally have to do it this week so I can weigh in too. I'll add the brands that you tried to my recipe notes.
I really appreciate you commenting about this and I'm so glad you enjoy the pasta! 🙂
Tracey says
I made this with brown rice noodles and just added extra water when it was starting to dry out and the noodles weren't quite ready and it turned out just fine. I only made with spinach and it's still a great recipe. Thank you for sharing
Mary Ellen says
Oh, that's so good to know Tracey! I'll have to try it with the brown rice noodles too. I'll add what you did to the notes of my recipe. Thanks so much, so glad you enjoyed it. 🙂
Cori says
Did you boil spaghetti first? Sorry just a little unclear. New to the cooking world.
Mary Ellen says
Hi Cori! No I put the spaghetti in the pan uncooked and it cooked with the sauce. I used regular spaghetti, not gluten free.
Mary Ellen says
Really good to know Amber! I haven't tried it with gluten-free pasta yet so I didn't want to comment on that but I will add that to the recipe notes so others don't have the same problem. Thanks!
Kimmythevegan says
Why yes, yes I do only want to dirty only one pot! This sounds great! I actually think it would be a really good make ahead meal to bring for lunches for the week too. Yum!
Alison's Allspice says
This recipe is a double win for me, one-pot and lemon! I always have green peas and chickpeas on hand as well. Pinned for later, Thanks!
knitting640 says
sounds lovely, I might try it with broad beans instead of peas, as I have some in my freezer.
Mary Ellen says
Oooh, that sounds wonderful! Thanks so much!
Amy Katz from Veggies Save The Day says
I love the flavors you used in this recipe! I can't wait to try it. We eat pasta a lot, so I'm sure it will be very soon!
Mary Ellen says
Thanks Amy! I really hope you like it if you get to give it a try!
Christine @ Run Plant Based says
This looks wonderful, I am such a fan of savory lemon dishes. Thanks!
Mary Ellen says
I'm so obsessed with lemon lately!
Julie Wunder says
YUM! I am such a fan of lemon in everything-- this looks like my kind of meal! Making it soon. Pinned for you too!
Mary Ellen says
Thanks so much Julie! I'm obsessed with lemon everything right now too - it's just so tasty!