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Serves 4Prep 10 minCook 25 minTotal 35 min

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes, optional
• 1 x 400 g can chopped tomatoes
• 300 g dried short pasta, such as rigatoni, penne, fusilli, or shells
• 450 ml hot vegetable stock
• 200 ml unsweetened oat cream
• 3 tablespoons nutritional yeast
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 2 large handfuls baby spinach, optional
• Fresh basil, to serve
• Additional nutritional yeast, to serve

Method

1. Prepare the base. Heat the olive oil in a wide, heavy-based saucepan or Dutch oven over medium heat. Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until softened.
2. Add the garlic. Stir in the garlic and cook for 30 seconds. Do not allow it to brown heavily, as this can produce a bitter flavour.
3. Cook the tomato paste. Add the tomato paste, oregano, dried basil, and red pepper flakes, if using. Stir continuously for 1 minute. The tomato paste should darken slightly.
4. Add the tomatoes. Pour in the chopped tomatoes. Stir to combine and cook for 2 minutes.
5. Add the pasta and liquid. Pour in the hot vegetable stock and oat cream. Add the dried pasta, salt, and black pepper. Stir thoroughly so the pasta is distributed through the liquid.
6. Simmer. Bring the mixture to a controlled simmer. Reduce the heat to medium-low and cook for 12–15 minutes, or according to the pasta manufacturer’s cooking guidance. Stir every 2–3 minutes, scraping the base of the pan to prevent sticking.
7. Adjust the consistency. If the pasta is still firm and the pan appears dry, add 50–100 ml hot water or vegetable stock. Continue cooking until the pasta is al dente and the sauce coats the pasta.
8. Finish the sauce. Remove the pan from the heat. Stir in the nutritional yeast. Add the baby spinach, if using, and stir until wilted.
9. Rest and season. Leave the pasta for 2 minutes. Taste and adjust the salt, pepper, and red pepper flakes. Serve with fresh basil and additional nutritional yeast.

Creamy Vegan Tomato Pasta (One-Pot)

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Overview

Creamy vegan tomato pasta is a practical one-pot meal for four people. Dried pasta cooks directly in a seasoned tomato, vegetable stock, and oat cream sauce. The pasta releases starch as it cooks, helping the sauce thicken without dairy.

The recipe uses nutritional yeast for a savoury, cheese-like flavour. Fresh basil provides a final herbal note. Baby spinach may be added for additional colour and vegetables.

Short pasta shapes are recommended because they cook evenly and remain easy to stir in a wide saucepan or Dutch oven. Rigatoni, penne, fusilli, and shells are suitable.

Recipe

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Category: Main course
Cuisine: Italian-inspired
Diet: Vegan

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes, optional
• 1 x 400 g can chopped tomatoes
• 300 g dried short pasta, such as rigatoni, penne, fusilli, or shells
• 450 ml hot vegetable stock
• 200 ml unsweetened oat cream
• 3 tablespoons nutritional yeast
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 2 large handfuls baby spinach, optional
• Fresh basil, to serve
• Additional nutritional yeast, to serve

Method

1. Prepare the base. Heat the olive oil in a wide, heavy-based saucepan or Dutch oven over medium heat. Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until softened.

2. Add the garlic. Stir in the garlic and cook for 30 seconds. Do not allow it to brown heavily, as this can produce a bitter flavour.

3. Cook the tomato paste. Add the tomato paste, oregano, dried basil, and red pepper flakes, if using. Stir continuously for 1 minute. The tomato paste should darken slightly.

4. Add the tomatoes. Pour in the chopped tomatoes. Stir to combine and cook for 2 minutes.

5. Add the pasta and liquid. Pour in the hot vegetable stock and oat cream. Add the dried pasta, salt, and black pepper. Stir thoroughly so the pasta is distributed through the liquid.

6. Simmer. Bring the mixture to a controlled simmer. Reduce the heat to medium-low and cook for 12–15 minutes, or according to the pasta manufacturer’s cooking guidance. Stir every 2–3 minutes, scraping the base of the pan to prevent sticking.

7. Adjust the consistency. If the pasta is still firm and the pan appears dry, add 50–100 ml hot water or vegetable stock. Continue cooking until the pasta is al dente and the sauce coats the pasta.

8. Finish the sauce. Remove the pan from the heat. Stir in the nutritional yeast. Add the baby spinach, if using, and stir until wilted.

9. Rest and season. Leave the pasta for 2 minutes. Taste and adjust the salt, pepper, and red pepper flakes. Serve with fresh basil and additional nutritional yeast.

Tips

Use a wide pan

A wide saucepan gives the pasta enough surface area to cook evenly. If the pan is narrow, the pasta may form a dense layer and cook unevenly.

Stir regularly

One-pot pasta contains less free liquid than traditional boiled pasta. Stirring every few minutes helps distribute heat and prevents the starch-rich sauce from catching on the base.

Add liquid gradually

Pasta shapes and brands absorb different amounts of liquid. Start with the stated quantity of stock. Add hot water in small amounts if the sauce becomes thick before the pasta is fully cooked.

Keep the cream unsweetened

Use plain, unsweetened oat cream. Sweetened oat milk can produce an unsuitable flavour in a savoury tomato sauce. If oat cream is unavailable, unsweetened soy cream is a suitable alternative.

Season at the end

Vegetable stock and nutritional yeast can both contain salt. The recipe uses a moderate initial amount so the final seasoning can be adjusted after the sauce has reduced.

Serve immediately

The sauce thickens as it stands. Serve the pasta after its short resting period. If it becomes too thick, stir in a tablespoon or two of hot water before serving.

Variations

Add vegetables

Stir in sliced mushrooms with the onion. Frozen peas may be added during the final 5 minutes of cooking. Broccoli florets, chopped courgette, and diced roasted peppers are also suitable.

Use coconut milk

Replace the oat cream with 200 ml full-fat coconut milk. The finished sauce will have a more pronounced coconut flavour and a richer texture.

Make it spicy

Increase the red pepper flakes or add ½ teaspoon smoked paprika with the tomato paste. A small amount of cayenne pepper may also be used.

Add white beans

Stir in one drained and rinsed tin of cannellini beans during the final 5 minutes. The beans add protein and make the dish more substantial.

Use gluten-free pasta

Use a short gluten-free pasta and monitor the pan closely. Gluten-free pasta can soften more quickly and may require a different amount of liquid. Follow the package instructions as the primary cooking reference.

Add a cashew finish

For a thicker sauce, replace 100 ml of the oat cream with blended cashew cream. This option requires additional preparation but produces a dense, smooth result.

Storage

Transfer leftovers to a shallow airtight container and refrigerate within 2 hours of cooking. Use within 3–4 days.

To reheat, place one portion in a saucepan or microwave-safe bowl. Add a splash of water or unsweetened plant cream because the pasta will absorb sauce during storage. Reheat until steaming hot throughout.

Freezing is possible, although the oat cream may change texture slightly after thawing. Cool the pasta completely, portion it into suitable containers, and use within 2–3 months for best quality. Thaw in the refrigerator before reheating.

FAQ

Can I make this creamy vegan tomato pasta without oat cream?

Yes. Use unsweetened soy cream, unsweetened plant milk, coconut milk, or blended cashew cream. Oat cream provides a neutral flavour and smooth texture, but it is not essential.

Can I use spaghetti?

Short pasta is easier to cook evenly in one pot. Spaghetti can be used, but it should be broken in half if necessary so it fits into the pan. Stir frequently to prevent the strands from clumping.

Why is my one-pot pasta too thick?

The pasta may have absorbed more liquid than expected, or the pan may have been heated too strongly. Add hot water or vegetable stock one tablespoon at a time and stir until the sauce loosens.

Why is my sauce too thin?

Continue simmering uncovered for 1–3 minutes, stirring frequently. The sauce will also thicken during the 2-minute resting period. Do not add extra nutritional yeast until the liquid has reduced, as this can make the texture pasty.

Is nutritional yeast required?

No. Nutritional yeast adds savoury depth and a cheese-like flavour, but the pasta remains suitable without it. Add extra herbs, black pepper, or a small amount of vegan parmesan if preferred.

Can I prepare this recipe in advance?

Yes. Prepare the pasta, cool it promptly, and refrigerate it in a shallow airtight container. The texture is best when served immediately, but leftovers can be reheated with additional water or plant cream.

How do I prevent the pasta from sticking?

Use a wide pan, maintain a gentle simmer, and stir every 2–3 minutes. Scrape across the base of the pan each time. If the sauce reduces too quickly, lower the heat and add hot liquid.

Sources

The one-pot cooking method and ingredient approach are consistent with guidance from Nora Cooks’ one-pot vegan pasta, Elavegan’s one-pot pasta, and Food with Feeling’s creamy tomato pasta.