One Pot Vegan Pasta

VEGAN ONE POT ORECCHIETTE PASTA | MINIMALISTBAKER.COM #VEGANYou guys know I love simple. Well it doesn’t get any more simple than this: One pot pasta. Yep, all the ingredients in ONE POT. I think I’m in love.

Orechiette Pasta!I’m not sure where this idea originated – probably Martha Stewart herself. But I love it. Not that pasta is super complicated anyway, but to create an even smaller mess and save time is a double upgrade if you ask me.

One Pot Vegan Pasta | minimalistbaker.comThis dish starts with plenty of veggies: Mushrooms, eggplant and fresh parsley. You start by sauteeing your veggies in a big pot or pan and then setting them aside. Next comes the pasta, tomato sauce, garlic, water and seasonings into the SAME POT. Super easy stuff.

One Pot Vegan Orecchiette!Then you literally just bring it to a boil, cover it and let it simmer until the noodles are al dente. All that’s left to do is taste and adjust seasonings and throw the veggies back on. So simple: so good.

One Pot Vegan Orecchiette |

One Pot Pasta Recipe | #vegan | minimalistbaker.comThis dish is:

Light yet filling
Rich with tomato flavor
Full of good-for-you veggies
Vegan (and gluten free optional)
And best of all, EASY

Plus, it’s extremely customizable. Use your pasta of choice, sub in your favorite veggies, throw in fresh herbs, roast your garlic, top with cheese – the options are endless. Enjoy!


4.9 from 11 reviews
One Pot Vegan Pasta
Prep time
Cook time
Total time
Healthy, one pot vegan pasta with sauteed mushrooms and eggplant. Easy, customizable and super delicious.
Serves: 4
  • 12 ounces dry pasta*
  • 1/2 small eggplant, cubed
  • 2 cups cremini or button mushrooms, sliced
  • 3 cloves garlic, minced and divided
  • 1.5 cups vegan marinara sauce
  • 2 cup water
  • 2 tsp sea salt + more for eggplant
  • 1 tsp ground black pepper
  • 2 Tbsp olive oil
  • Optional: Fresh parsley or basil for finishing
  1. Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you’re short on time, skip the eggplant and double the mushrooms.
  2. Heat a large saucepan over medium-high heat. Add 2-3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it.
  3. To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste).
  4. Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – will vary depending on kind of pasta – but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan.
  5. Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point.
  6. Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately. Serves 3-4.
For the pasta, I used 3/4 of a 16-ounce bag of orecchiette, but would recommend a spaghetti or penne as it’s not as likely to clump together.
* Use gluten free pasta to keep gluten free.
*Adapted from Martha Stewart.
* Inspired by Vegan Miam.
Nutrition Information
Serving size: 1/4 recipe Calories: 427 Fat: 11.9g Saturated fat: 2g Carbohydrates: 68g Sugar: 11g Sodium: 1300mg Fiber: 7g Protein: 13.7g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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    • says

      Thanks Abbie! Jealous of what sounds like a dream garden. We’re city dwellers now (sans patio) but maybe one day we’ll have room to plant!

  1. dinny says

    YUM!! pinned! Would you mind telling me what marinara sauce you used? I’m on the lookout for a new one, and I like the looks of yours. – thanx

    • says

      I don’t have a favorite brand, I usually buy whatever is on sale. That’s usually a brand – like Ragu – that has a no sugar added variety, since some brands can add a ton of sugar to the sauce and it makes your pasta more like dessert than dinner. Hope that helps!

      • Lanette says

        That’s how I feel about jar marinara sauce, too much sugar. I use Lawrys or McCormick’s spaghetti sauce mixes because they aren’t sweet. I would love to make my own sauce.

  2. says

    Lovely idea and sooo easy – love that it’s one pot (hate washing dishes!) I live in Greece where eggplant is a very commonly used veggie, so I’ll give this a go when I get back there soon. I’ll top mine with cheese for sure.

    • says

      Brie, it does yield a lot of flavor but my favorite part is just that it’s so simple – one pot, less mess. Hope you enjoy this recipe!

  3. says

    I have your blog on my RSS reader and when I saw the title my mind read it as “pot pasta”. I guess not too strange given all the recent talk about marijuana legislation. Anyhoo, I love all the photos especially the 2nd one. The pasta shells look like mini-farmers hats, as if a hundred mini farmers threw their straw hats in the air like it was farmer graduation day. I assure you this imagery comes to me not because of “pot”. I have a naturally active imagination.

    • says

      I recommended to someone else in the comments that I usually just go for whatever’s on sale! But honestly, the local selections at your local market or store will probably be best (and freshest), so go for those first. Otherwise, look for ones with low sugar, since some can add a ton and oversweeten the sauce. Hope that helps!

  4. says

    Thank you! Perfect for the vegetable loving gluten intolerant one in the relationship (me) and if I add a meatball or two on top it will be perfect for the omnivore (him) too!
    I am so glad to have found you again Dana. I followed your first blog and then I thought you had disappeared. Happy to have rediscovered a gem :)

  5. Pam says

    Hi there! Is there anything I could substitute for the oil? Looks like you said Avocado but that doesn’t make sense to me for sauteeing…. but then again I’m brand new to plant-based diet :) Looks delish though!!

    • says

      Hi Pam, I don’t see where I recommended subbing an avocado for oil. But if you’re concerned about oil, just leave it out and saute the veggies in a non-stick pan (with non-stick spray if you can).

  6. Jojo says

    I made this last night for me and my omni partner. I used a whole small eggplant and a thick hollow noodle (can’t remember the name). Anywho, this was a HIT! She had two bowls! The noodles were great because they carried a lot of sauce and the eggplant was nice and juicy! I will be making this again! Thanks!

  7. Megan says

    I’m kind of confused. The sixth step tells us “Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil”. Are you just saying to mix the eggplant-mushroom mixture around because it is already in the same pan?


    • Dana Shultz says

      Megan, sorry for the confusion! No the veggies are cooked separately in this recipe. They’re pan sauteed and then set aside while the pasta and sauce cook. Then, they are added BACK on top of the pasta and stirred in once it’s fully cooked. Hope that helps!

  8. says

    I found this on buzzfeed thanks to Facebook and was intrigued. Sadly there is no option for ‘saving’ this recipe to say Zip List, which is a bit disappointing…If you try to print it off, you get all the comments, the lot,about 26 pages including the recipe!! Please rectify this anomaly!!

    • Dana Shultz says

      Keith, sorry we don’t utilize Zip list as we found most of our readers weren’t utilizing it. However, if you click the print button in the recipe box, it should print off for you on one page without the comments. Hope that helps!

  9. says

    I made these a few days ago– made a few changes by substituting the eggplant for broccoli since neither me or the hubs are eggplant fans. I apparently didn’t read the recipe well because I cooked the pasta, mushroom sauté and marinara sauce all at the same time, and I found the pasta to burn easily so I had to turn to heat down a whole lot to fully cook the pasta. I don’t know if it burned easily because of my mistake, but after all was said and done, it was delicious and really easy to make. Thanks once again for such a wonderful, simple, healthy recipe, Dana.

    I tagged you on the picture on Instagram. : )

    • Dana Shultz says

      Oh thanks Chi! Sorry you had a few hiccups along the way but it sounds like it all turned out well in the end. Will check out the photo on Instagram!

  10. Ginger says

    I made this last night. It was fantastic. I considering adding Parmesan (as I would to most pasta dishes), but it really didn’t need it as the recipe has so much flavor. I’ll definitely make it again.

  11. Kim says

    I made this for meatless Monday but changed out the eggplant and mushrooms for zucchini, onions, and tomatoes so it wasn’t quite the same recipe. However, I love the technique! So simple yet so delicious. Family members who insist on meat with every meal didn’t even care that we didn’t have meat. Definitely a keeper! Thanks!

  12. Aishani says

    Hello…the photographs look beautiful! Can’t wait to try out this recipe…How do you make the marinara sauce? I’m new to Italian cooking and if you could help me out with it I’d be really grateful! Thanks! :)

  13. Bryanna Duca says

    Made this for me and my guy for a quick lunch after a trip to the farmer’s market! We got an assortment of mushrooms that were all different sizes, and with the fresh eggplant it was amazing!!

    This dish keeps it so basic and so simple, but it comes out so flavorful! It was light yet filling, just like you said! We opted for some organic bow-tie pasta and Organic Bello’s marinara sauce. It was perfectooo!

    I’d definitely make this again :) thanks so much for the recipe!

  14. Amanda says

    Just made this and I’m eating it as I type. Its my first time cooking with eggplant and it is great, it adds a meaty texture to the pasta! I added green peppers and used organic corn pasta instead. Tastes awesome! It will be one of my new weekly meals, thanks so much for posting!

  15. Tynan says

    This is probably a stupid question but won’t adding the water and marinara at the same time really thin out the sauce? This looks amazing and I want to try it!

  16. Jen says

    I just tried making this and sadly it was a disaster. I used gluten free spaghetti made from corn and rice and it clumped badly and never got soft. Had to throw it all out :(

  17. Erin says

    Needed more water because I used a little more eggplant and shrooms but overall this was AMAZING. I added some vegan parmesan on top — ugh! So good!!! And so easy! Thank you!

  18. says

    This looks fabulous and SO easy :) A pot that size would make at least three meals for me, yet so simple and cheap. Have to go to my local farmers market today so will definitely be picking up ingredients for this. Thanks!! (And gorgeous photos, btw).

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