Updated on January 27, 2026
This one-pot creamy tomato basil pasta is a cozy vegan dinner that comes together in about 30 minutes with minimal cleanup. The pasta simmers directly in a rich tomato broth with garlic, onion, and herbs, then gets finished with plant-based milk and fresh basil for a silky, dairy-free sauce that clings to every bite. It’s simple enough for busy weeknights and fits right into our favorite quick weeknight dinners, but flavorful enough to serve to guests with a side salad and garlic bread.
One-Pot Creamy Tomato Basil Pasta (Vegan)
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, thinly sliced 1 cup
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes optional
- 14 oz can diced tomatoes, with juices (400 g)
- 1 ½ cups low-sodium vegetable broth (360 ml)
- ¾ cup full-fat coconut milk (180 ml) shake can well
- 2 tbsp tomato paste
- 1 tsp sugar balances acidity; optional
- 1 tsp fine sea salt plus more to taste
- ½ tsp black pepper
- ½ tsp dried oregano
- 12 oz spaghetti or linguine (dry) (340 g)
- 1 cup (loosely packed) fresh basil leaves, roughly torn divide; 3/4 for cooking, rest for garnish
- zest + 1 tbsp juice lemon finish to brighten
- 2 tbsp nutritional yeast “cheesy” flavor
- 1 cup cherry tomatoes, halved (150 g)
- 2 cups baby spinach (60 g)
- to serve: extra basil & cracked pepper
Equipment
- 1 Large pot with lid (5–6 qt) Heavy-bottomed works best to prevent sticking.
- 1 Wooden spoon For stirring while simmering.
- 1 Measuring cups & spoons
- 1 Chef’s knife
- 1 Cutting board
Instructions
- Warm the olive oil over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.1 tbsp olive oil, 4 cloves garlic, thinly sliced, 1/2 tsp red pepper flakes
- Add diced tomatoes, broth, coconut milk, tomato paste, sugar, salt, pepper, oregano. Stir to combine.14 oz can diced tomatoes, with juices, 1 1/2 cups low-sodium vegetable broth, 3/4 cup full-fat coconut milk, 2 tbsp tomato paste, 1 tsp sugar, 1 tsp fine sea salt, 1/2 tsp black pepper, 1/2 tsp dried oregano
- Add dry pasta, bending as needed to submerge. Cover, reduce to medium-low, and simmer 10–12 minutes, stirring every 2 minutes so it doesn’t stick, until pasta is al dente and sauce creamy.12 oz spaghetti or linguine (dry)
- Turn off heat. Stir in 3/4 of the basil, lemon zest & juice, nutritional yeast, and cherry tomatoes (if using). Fold in spinach until just wilted. Rest 2 minutes to thicken.1 cup (loosely packed) fresh basil leaves, roughly torn, zest + 1 tbsp juice lemon, 2 tbsp nutritional yeast, 1 cup cherry tomatoes, halved, 2 cups baby spinach
- Taste and adjust salt, pepper, or lemon. Serve topped with remaining basil and cracked pepper.to serve: extra basil & cracked pepper
Nutrition per serving (estimated)
Notes
- Sauce too thick? Add hot water or broth, 1–2 tbsp at a time. Too thin? Simmer uncovered 1–2 minutes.
- Not into coconut? Use unsweetened oat cream or a quick cashew cream (blend 1/3 cup cashews + 1/2 cup hot water).
- Gluten-free: use GF spaghetti; reduce simmer by 1–2 minutes to avoid mush.
- Storage: 3 days in the fridge; reheat with a splash of water.
- Nutrition is an estimate and varies by brands.
Private Notes
Tried this recipe?
Let us know how it was!FAQ: One-Pot Creamy Tomato Basil Pasta
Can I use a different type of pasta or make this recipe gluten-free?
Yes. You can use any short pasta shape you like, such as penne, fusilli, or shells. For a gluten-free version, choose a gluten-free pasta that holds its shape well, like brown rice or corn-based pasta. Keep an eye on the cooking time and add more liquid if needed, as some gluten-free pastas absorb more sauce.
How can I make this vegan tomato basil pasta even creamier?
For a richer, creamier sauce, you can use a thicker plant-based cream instead of milk, or stir in a spoonful of cashew cream at the end. You can also add a bit more nutritional yeast for extra “cheesy” flavor. If the sauce becomes too thick, loosen it with a splash of hot water or vegetable broth until it coats the pasta nicely.
How do I store and reheat leftovers of this one-pot pasta?
Let the pasta cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. To reheat, add a splash of water or plant-based milk to a pan, then warm the pasta gently over low to medium heat, stirring often. You can also reheat individual portions in the microwave, stopping to stir once or twice so the sauce heats evenly.
If you like this creamy vegan pasta, try our Creamy Lemon Broccoli Orzo for another one-pot option, or Smoky Chickpea & Spinach Stew when you’re craving a hearty, tomato-based bowl that’s still completely plant-based.
If you’re looking for cozy meals that still feel balanced, explore our cozy and healthy comfort meals guide for simple, satisfying ideas you can enjoy any day of the week.
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