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Oil-Free Vegan 20 Minute One-Pot Wonder Pasta
Oil-Free, 20 Minutes, and Only One-Pot

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Oil-Free Vegan 20 Minute One-Pot Wonder Pasta

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Adjust Servings:
16 ounce package, dry Whole Grain Spaghetti Noodles
2 14.5 ounce cans Organic Fire Roasted Tomatoes
5 cups Organic Vegetable Broth
3 cloves. minced Garlic
1 large, diced White Onion
2 teaspoons Red Pepper Flakes
1 teaspoon Fresh Ground Pepper
2 teaspoons Garlic Powder
1/4 cup, chopped Fresh Basil use half in the pasta; half for garnish
dried, 1 Tablespoons Oregano

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An incredible meal can be made in 20 minutes, in one pot, and taste like it was made by a chef. I didn't believe in one-pot wonders until I tried it myself.

  • 20 minutes
  • Serves 6
  • Easy




Dinner in 20 minutes? Yes, it can be done. Oil-Free Vegan Pasta can made made in 20 minutes with minimal mess.  Although I love to cook, sometimes work gets in the way. Tonight resembled one of those nights. Despite never attempting to cook everything inside one pot, I tired and succeeded.

With six simple ingredients, in one pot, and 20 minutes, I created an incredible pasta dish. Although I was skeptical, the meal was delectable, and I plan to embark on a new quick vegan  meal cooking journey for those of you who don’t have time to cook.

When researching recipes, I found fat laden, oil-filled one pot pastas, and I wondered why not skip the oil, and make vegan? No one ever thought of that? So, I ‘veganized’ a one-pot pasta and left out the oil, and as miracles have it, it worked.

I chose whole grain spaghetti pasta, two cans of organic fire roasted tomatoes, a large onion, garlic, organic vegetable broth, and some fresh herbs and seasoning, I created a dinner for 6 people in one pot.

If you are someone who doesn’t like to cook, or doesn’t have time, this is the entree for you. My husband thought I spend hours in the kitchen, and honestly, it was 20 minutes total including prepping, cooking and serving.

The fresh basil was key to the recipe. I used it in the pasta while it cooked as well as garnishing with basil at the end. Simple does not even begin to describe this culinary event. If you are someone who doesn’t cook, then this is the dish for you.

You can add any vegetables you wish. If you want asparagus, mushrooms, spinach, or any other vegetables, just add to the ingredients in the recipe below. You can add anything you like, without adjusting the recipe.

I also served the pasta dish with Vegan Naan, which I made in advance and froze. I made minis, so I could toast them in the toaster 2 minutes before the pasta finished cooking. The kids came for dinner, and I fed a family of six without any time or much cost for the simple ingredients.

My family approved; so will your family.

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One step...The True Beauty of One-Pot Cooking

In a large pot, add diced onions and garlic.
Turn stove to medium high and cook for 2 minutes until garlic and onions are translucent.
Break pasta in half an put into pot.
Add two cans of tomatoes.
Add vegetable broth.
Add 1/2 of basil, oregano, pepper, garlic powder and red pepper flakes.
Bring to a boil.
Cover and reduce heat to simmer.
Cook for 15 minutes, stirring every two minutes.
Remove from heat.



Using tongs, gather pasta in the middle of the bowl.
Using a spoon, collect extra sauce and pour over the top.
Garnish with remaining basil.
Serve wth toasted bread of choice.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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