4.77 from 13 votes

Lemon One Pot Pasta

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!

Course Main Course
Keyword Lemon One Pot Pasta, vegan one pot lemon pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 216 kcal
Author Mary Ellen


  • 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



  1. 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.

  2. 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.

  3. 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). 

  4. Top with my Vegan Parmesan and enjoy! 

Recipe Notes

*I have not tried this with gluten-free pasta but some of my readers have (with different results). Two readers said the pasta came out too mushy (they had to throw it out) while another reader tried it with 3 different gluten-free pasta (Barilla, San Remo, and PastaZara) and it came out perfectly fine with those.

At this point, I wouldn't recommend using gluten-free pasta. 

Nutrition Facts
Lemon One Pot Pasta
Amount Per Serving
Calories 216 Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Carbohydrates 39.5g13%
Fiber 6.75g28%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.