Hello there lovelies!  Gosh, it’s been forever.  As I alluded in my most recent email to you, my lovely subscribers, I’ve been incredibly busy with Fiverr work lately.  It’s going so well that I have barely had the time to experiment with cooking fresh, new vegan meals!  The horror!  Luckily, this one-pot pasta will save the day.

I managed to come up with this one before that bomb dropped on me, though.  It’s just been a matter of getting a post written for myself on my own blog!  Anyway… enough excuses for now.  Here’s the one-pot pasta recipe I promised!

Make sure to subscribe to my email list so you don’t miss out on some amazing posts I have lined up for the next couple of weeks!  Eggplant Parmesan will DEFINITELY be one of them ;P


Servings: 4     Prep:  5 mins     Cook:  12-15 mins

One-Pot pasta Ingredients

  • 2 cups veg. broth
  • 4-8 oz canned unsweetened coconut milk
  • 1/2 pound of a long pasta (spag, linguine)
  • 2 cups cubed mushrooms
  • 1 small onion, sliced thin
  • 3 tbsp vegan butter
  • 2 tsp marjoram
  • 3 tbsp nutritional yeast
  • 2 tsp red wine vinegar
  • 2 bay leaves
  • 1 tsp paprika
  • 3 tbsp minced garlic


  1. Saute onion and mushrooms until just starting to release juices
  2. Add dry spices and mix together
  3. Pour in veggie broth and add liquid spices, reserving the coconut milk for now
  4. Bring the liquid to a boil
  5. Add your pasta and continue to simmer until most of the liquid is soaked up by your noodles
  6. Pour in as much of the coconut milk as you need to get a creamy, saucy consistency (I use 4 oz)
  7. Salt and pepper to taste, and eat!


Leave me a comment if you try this recipe!  I’d love to see how you liked it!  For more vegan recipes, check them all out here.

Until next time,


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