An easy vegan one pot pasta made with plant-based protein, mushrooms, peas, and oat cream. A satisfying and creamy one-pot family meal perfect for a busy weekday.
Lately, I’ve been all about cosy, satisfying meals that come together in under 30 minutes and use as few dishes as possible. With three kids (one being a newborn), there’s hardly any time for complicated recipes, which is why I’m currently obsessed with this one-pot pasta. Everything cooks in a single pan using simple ingredients, and it tastes just like something you would get in a restaurant.
The whole family loves this creamy vegan one pot pasta made with veggie “chicken,” mushrooms, and oat cream. I usually add some onion, leek, and garlic for extra flavour, and I really love the addition of peas in this recipe. They’re not the biggest fans of peas, but when they’re mixed into one of their favourite dishes, it’s an easy way to sneak in a little more green!
Ingredients
Plant-based protein. For this vegan one pot pasta, I use vegan chicken. If you can't find this type of plant-based protein in your regular supermarket, swap it with tempeh, tofu cubes, or seitan. Also, you could use legumes such as chickpeas or white beans.
Mushrooms. I use white mushrooms. You can use cremini, chestnut, oyster, or portobello for more umami. If you’re not a fan of mushrooms, use zucchini or eggplant for texture.
Peas. You can use fresh, frozen, or canned.
Oat cream. When it comes to creamy sauces, oat cream is my top choice. Substitute with soy cream, coconut cream, cashew cream, or even blended silken tofu + water for a lighter protein boost. For a vegetarian version, you can use heavy cream.
Dried pasta. Use any shape that holds sauce well: penne, fusilli, shells, or tagliatelle. For gluten-free use rice, lentil, or chickpea pasta (but reduce water slightly as they absorb differently).
Sage. If sage isn’t available, use thyme or rosemary.
Onion and garlic.
Nutmeg. For creamy pastas, I love adding some ground nutmeg, which adds a lovely nutty flavour.
Cooking Method
Finely chop the onion and mushrooms, and mince or press the garlic cloves. Heat some oil in a large pan or pot and add the onion and garlic with a pinch of salt.
Stir and cook for a couple of minutes. Add the nutmeg and vegan bites and keep cooking for a few minutes.
Once the vegan chicken starts to brown, add the mushrooms and continue to cook for a couple of minutes.
Add the oat cream, water or stock, sage leaves, and pasta. Combine all the ingredients and bring to a simmer. Leave cooking until the pasta is al dente.
Add the peas, salt, and pepper, and cook for an extra minute to heat them through. Adjust the creaminess with some extra oat cream if needed.
Creamy Vegan One Pot Pasta
Ingredients
- 1 onion
- 2-3 garlic cloves
- ½ teaspoon nutmeg
- 12 oz vegan chicken
- 6-7 mushrooms
- 14 oz pasta
- 4 cups water or stock
- 500 ml oat cream
- A handful of fresh sage
- 2 cups peas you can use frozen or canned
Instructions
- Finely chop the onion and mushrooms, and mince or press the garlic cloves. Heat some oil in a large pan or pot and add the onion and garlic. Stir and cook for a couple of minutes.1 onion, 6-7 mushrooms, 2-3 garlic cloves
- Add the nutmeg and vegan pieces and keep cooking for a few minutes.½ teaspoon nutmeg, 12 oz vegan chicken
- Once the vegan chicken start to brown, add the mushrooms and continue to cook for a couple of minutes.
- Add the oat cream, water or stock, sage leaves, and pasta. Combine all the ingredients and bring to a simmer. Leave cooking until the pasta is al dente.4 cups water or stock, 500 ml oat cream, A handful of fresh sage, 14 oz pasta
- Add the peas, salt, and pepper and cook for an extra minute to heat the peas. Adjust the creaminess with some extra oat cream if needed.2 cups peas
Newsletter
Nutrition
Notes
- This is a one-pot pasta, meaning the pasta cooks directly in the sauce, absorbing all the flavours and releasing starch to make it creamy. Stir occasionally to prevent sticking.
- Oat cream provides richness similar to dairy cream without being heavy. Adjust with extra stock or cream at the end, depending on how creamy you want your vegan one pot pasta.
- Nutmeg and sage bring warmth and depth. Use them sparingly so they don’t overpower the dish.
- I like the addition of peas in this meal for extra protein and veggies. You can use frozen peas for a more vibrant colour.
Serving Suggestions
This creamy one-pot pasta makes the perfect main dish for a complete dinner. Top it with some crushed nuts and serve it with crusty bread to soak up every last bit of the sauce. Our kids love adding pine nuts and some yeast flakes to their plates.
You can make this vegan garlic bread to serve on the side, or a green salad to add a bit of freshness. Also, we love adding some garlic confit to the pasta.
If you have some truffle oil at home, this would be one of my top dishes to add it to.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a pan over medium heat or in the microwave. Add a splash of water, stock, or oat cream to loosen the sauce.
FAQ
Yes, you can also use tofu, tempeh, or extra mushrooms if you prefer. Also, you could use legumes such as chickpeas or white beans.
You can replace them with spinach, kale, broccoli, green beans, or even zucchini.
Short pasta shapes like penne, fusilli, or rigatoni work best because they hold the sauce well. However, any pasta you have on hand will still work.
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