Creamy Vegan One Pot Pasta with Balsamic Twist

Weeknights can be chaotic, and finding time to cook a healthy, satisfying meal can feel impossible. But what if I told you that you could have a creamy, flavorful pasta dish on the table in under 30 minutes, with minimal cleanup? Enter: Vegan One Pot Pasta! This recipe is a game-changer, delivering comfort food flavors without the fuss, all while being completely plant-based. Get ready to learn how to make a delicious vegan one-pot pasta with a unique balsamic twist, perfect for busy weeknights.

Why You’ll Love This Vegan One Pot Pasta Recipe

This isn’t just another pasta recipe; it’s a flavor explosion in a single pot! What sets this dish apart is a simple yet transformative addition: balsamic vinegar.

Balsamic Bliss: The balsamic vinegar provides a bright, tangy counterpoint to the richness of the cashew cream and roasted red peppers. It cuts through the richness and prevents it from being too heavy, elevating the entire dish.

• Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
• Vegan and healthy: Plant-based ingredients provide a nutritious and satisfying meal.
• Family-friendly: Creamy texture and familiar flavors appeal to all ages.
• One-pot convenience: Minimal cleanup, all cooked in a single pot.

Ingredients Needed

• 1 cup vegetable broth
• 3/4 cup cashews, soaked 4 hours or overnight, then drained and rinsed (see note 1)
• 3 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 yellow onion, small dice
• 5 cloves garlic, minced
• 3 cups vegetable broth
• 1 lb penne (4-5 cups dry measure)
• 1 10-12 oz jar roasted red peppers, drained and thinly sliced
• 1/4 cup nutritional yeast
• 1/2 teaspoon oregano
• 1/2 teaspoon sea salt (plus more to taste)
• 1/4 teaspoon red pepper flakes
• 3 large handfuls baby spinach
• fresh basil leaves, julienned (optional)

Ingredient Notes & Substitutions

Let’s talk ingredients! Here are a few notes and substitution ideas to help you customize this recipe to your liking.

Cashews: Soaking the cashews is crucial for achieving a super creamy sauce. If you’re short on time, try the quick-soak method: cover them with boiling water for 20 minutes. For the creamiest results, an overnight soak is best. For another great way to use cashews, you might like this creamy vegan ranch dip recipe.

Vegetable broth: Opt for a low-sodium vegetable broth to control the saltiness of the final dish. For more information on the nutritional benefits of vegetable broth, check out this article.

Penne: Feel free to use gluten-free penne pasta for a gluten-free option.

Nutritional yeast: Nutritional yeast is a deactivated yeast with a cheesy, nutty flavor, often used in vegan cooking to mimic cheese. It’s also a good source of Vitamin B12. If you don’t have any on hand, a tablespoon of white miso paste can provide a similar savory depth. More information about the benefits of nutritional yeast can be found online.

Roasted red peppers: You can roast your own red peppers for the most intense flavor, but jarred roasted red peppers are a convenient and delicious alternative.

How to Make Vegan One Pot Pasta

This recipe comes together quickly and easily in just one pot! Follow these simple steps for a delicious and satisfying meal.

Step 1: Prepare the cream sauce

In a high speed blender, blend 1 cup of broth, the soaked cashews and tomato paste, until smooth and creamy. Set aside. Make sure to check for smoothness and blend longer if needed. The sauce should be a beautiful light orange color and have a velvety texture.

Step 2: Sauté aromatics

Warm olive oil in a dutch oven or large sauce pan over medium heat. Sauté the diced onion until starting to soften, then add the minced garlic and continue to sauté another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 3: Add pasta and broth

Add 3 cups of broth, the penne, roasted red peppers, nutritional yeast, sea salt, oregano and red pepper flakes and stir until ingredients are evenly distributed. Cover and bring to a strong simmer, then turn heat down to medium-low. Continue to simmer covered, stirring occasionally, for about 15 minutes (up to 20 if you like a softer texture). You want the pasta to be mostly cooked before adding the cream sauce. Stir occasionally to prevent sticking and ensure even cooking. Adjust the cooking time based on your desired pasta texture; taste a noodle to check for doneness.

Step 4: Add cream sauce and spinach

Once the pasta has almost cooked to your desired texture, uncover and add the cream sauce. Stir until the noodles are evenly coated, then stir in the spinach. Cover again for a few minutes to let the spinach wilt, warm the cream sauce and finish cooking the noodles. Stir in a splash more broth as needed if the sauce is getting too dry for your liking. The sauce will transform from a light broth to a rich, creamy coating, clinging to the pasta.

Step 5: Season and serve

Season with additional salt, to taste. Serve immediately with fresh basil garnish. The aroma of fresh basil adds a final layer of freshness. Store any leftovers in a sealed container in the refrigerator and eat within 4 days. If you have basil left over you can use it to make vegan basil pesto!

Cashew Soaking 101: Getting the Creamiest Sauce

The secret to a truly decadent cashew cream sauce lies in proper soaking. Soaking softens the cashews, making them easier to blend into a silky-smooth consistency.

Different soaking methods:

• Overnight soak: (best for ultra-creamy results). Simply soak the cashews in cold water in the refrigerator for at least 4 hours, or preferably overnight.
• Quick soak in hot water: (20-30 minutes). If you’re short on time, pour boiling water over the cashews and let them soak for 20-30 minutes.
• No-soak method: (using a high-powered blender and a bit more liquid). If you have a very powerful blender, you can try blending the cashews without soaking, but you may need to add more liquid to achieve a smooth sauce.

If your sauce is still grainy after blending, try blending it for a longer period or adding a tablespoon or two of additional liquid.

A high-speed blender, like a Vitamix or Blendtec, will produce the smoothest results. However, a regular blender can also work, especially with properly soaked cashews.

Perfecting the One-Pot Technique: Avoiding Common Pitfalls

While one-pot pasta is incredibly convenient, there are a few things to keep in mind to ensure success.

For even cooking, a Dutch oven or large, heavy-bottomed pot is recommended. This will help distribute heat evenly and prevent hot spots.

The amount of broth you need will depend on the type of pasta you use and your desired consistency. Start with the amount specified in the recipe, and add more as needed to keep the pasta covered while it cooks. If you’re looking for another great tomato soup recipe, check this out!

Stirring frequently is key to preventing the pasta from sticking to the bottom of the pot and burning. Make sure to scrape the bottom of the pot as you stir.

Troubleshooting:

• Pasta is sticking to the bottom: Add more liquid and stir more frequently.
• Pasta is undercooked: Add more liquid and continue to simmer until the pasta is tender.
• Sauce is too thick: Add more broth or water to thin it out.
• Sauce is too thin: Simmer uncovered for a few minutes to allow the sauce to thicken.

Pro Tips & Troubleshooting

Pro Tips

• Quick soak the cashews if you’re short on time. Soak in boiled water for 20 minutes, then drain and rinse.
• Don’t forget to stir! It’s important to stir every few minutes during simmering so that the noodles don’t stick to the bottom of the pan (or each other).
• Be sure you have a strong simmer. Or it may take a lot longer to cook your noodles!
• Don’t add the cream sauce earlier. The result is much better adding it at the end because a lot of the sauce will burn to the bottom of the pan if added earlier.
• Add broth as needed. Add a splash while simmering or after adding the cream sauce, if you find it’s getting too dry.
• Taste and adjust seasonings before serving.
• Use high-quality vegetable broth for the best flavor.

Common Mistakes to Avoid

• Using too small of a pan, which prevents even cooking.
• Forgetting to stir the pasta while it simmers, leading to sticking and burning.
• Adding the cashew cream too early, causing it to burn.
• Not using enough liquid, which means the pasta won’t cook through completely.
• Overcooking the pasta, resulting in a mushy texture.
• Skipping the balsamic vinegar – it really elevates the flavor!

Serving & Storage

Serving Ideas

• Serve with a sprinkle of fresh basil or parsley.
• Pair with a side salad or some crusty bread.
• Top with roasted vegetables or grilled tofu for extra protein.
• A simple green salad with a vinaigrette.
• A side of garlic bread.

Storage and Make-Ahead

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
• Freezing is not recommended as the pasta texture may change.

Conclusion

This Creamy Vegan One Pot Pasta with its tangy balsamic twist is a weeknight winner! It’s quick, easy, healthy, and incredibly delicious. Don’t be intimidated, this recipe is practically foolproof, even for beginner cooks. Feel free to experiment with different vegetables, herbs, or protein additions to make it your own. Share this recipe with your friends and family and explore other vegan recipes on my blog. Happy cooking! Looking for something sweet after your meal? You might like these gingerbread cheesecake bars!

FAQ

Here are some frequently asked questions about this recipe:

What is the best way to soak cashews for a creamy sauce?
For the ultimate creaminess, soak cashews overnight in the refrigerator. If you’re short on time, a 20-30 minute soak in boiling water will also work.

How can I prevent the pasta from sticking and burning?
Use a large pot or Dutch oven, maintain a consistent simmer, and stir frequently, scraping the bottom of the pot as you stir. Ensure you have enough liquid throughout the cooking process.

Can I substitute other vegetables in this recipe?
Absolutely! Mushrooms, zucchini, bell peppers, and spinach all work well in this dish. Add them in the last few minutes of cooking so they don’t become overcooked.

How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to restore creaminess.

What is nutritional yeast, and can I skip it?
Nutritional yeast is a deactivated yeast with a cheesy, nutty flavor, often used in vegan cooking to mimic cheese. While it adds a unique flavor, you can substitute it with a tablespoon of miso paste or simply omit it.

Can I make this gluten-free?
Yes! Simply use your favorite gluten-free pasta.

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