Nothing is more comforting than a big pot full of pasta bubbling and ready to eat when loved ones come home. Make our delicious mushroom and chickpea one-pot pasta for your family quickly and easily with very little mess and enjoy a home cooked vegan meal together.
Why We Love This Vegan One-Pot Pasta
We make this dish fast in a large skillet for a delicious and filling meal that doesn't break the bank or take all day. It tastes amazing. It only uses a knife, a cutting board, and one skillet so clean-up is a breeze. It's a skillet pasta dish taken to a new level!
One-Pot Pasta Recipe Ingredients
- Extra Virgin Olive Oil. It adds a nice flavor and is our oil of choice.
- Mushrooms.
- Fresh Basil. Many times you can buy basil at the grocery store with the roots still attached and keep that growing by submerging the roots in water until you are ready to use it.
- Canned Chickpeas. One of our favorite vegan proteins!
- Tomato Paste. Canned paste brings a whole bunch of tomato flavor to your tomato sauce.
- Dry Thyme and Oregano. For seasoning. You may also like herbes de Provence or rosemary.
- Red Pepper Flakes. Optional for heat.
- Salt and Pepper. To taste.
- Vegetable or Mushroom Broth.
- Plain Unsweetened Almond-Coconut Beverage. Alternatively, you can use canned light coconut milk or any other plant-based milk.
- Nutritional Yeast. Adds a nutty, cheesy flavor.
- Small Pasta Shells. Use any short pasta you like. Are you gluten-free? You can also make this recipe with gluten-free pasta.
How to Make One-Pot Pasta
Almost all one-pan pasta meals will start with sauteeing an onion. This one is no exception. Once the onion is translucent you begin adding different ingredients and sauteeing them for the specified time. Finally, the pasta and liquid are added and cooked until it is al dente.
Make sure to stir the liquid and pasta into the skillet mixture really well so the sauteed onion and veggies don't stick to the bottom of the skillet or burn on the bottom. Once it is stirred up well, it just needs to simmer for about fifteen minutes. Let it sit for about ten minutes after it finishes cooking to thicken the sauce.
Customize This Recipe
You can take any one-pot pasta and customize the recipe to your own taste. Change the type of pasta for a quick and easy variation. Sometimes changing the type of pasta will change the cooking time so just be aware of that.
Change up the vegetables or herbs and spices. Leave out the ones you don't like and add in your favorites. You could add minced garlic, diced tomatoes, zucchini, broccoli, broccolini, or eggplant, for variation.
Switch between red sauces, white sauces, and butter sauces for even more flavor variation. Spice it up with your favorite hot peppers such as poblanos, serranos, habaneros, or jalapenos. You can even add a dash of hot sauce if you prefer!
FAQ
Which Pasta is Best for One Pot Pasta?
Shells. We really like the way shells cook quickly and hold their shape well. It is easy to cook shells al dente and the dish comes out perfect every time. Of course, you can change it up and use any pasta you like, just be sure to adjust the cooking time.
What to serve with one-pot pasta?
Toast up some garlic bread or grab a crusty French bread from the market. Hot, fresh, homemade ciabatta bread or ciabatta rolls from the bakery would also be lovely. You may also want to try our Pan con Tomate or Focaccia. A fresh salad is also a great addition to any one-pot pasta meal. Try our Zucchini Salad, Spinach Salad, Apple Beet Salad
Serve it with an easy soup such as Tomato Rice Soup or Turmeric Zucchini Cauliflower Soup a great addition to our vegan one-pot pasta dish.
More Delicious Plant-Based Pasta Dishes
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Mushroom and Chickpea One Pot Pasta
- Total Time: 55 minutes
- Yield: 8 cups (4 servings) 1x
- Diet: Vegan
Description
Nothing is more comforting than a big pot full of pasta bubbling and ready to eat when loved ones come home. Make our delicious mushroom and chickpea one-pot pasta for your family quickly and easily with very little mess and enjoy a home cooked vegan meal together.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion, diced small
- 2 cloves of garlic, minced
- 10oz baby Bella or white mushrooms, sliced thin
- 1 packed cup fresh basil leaves, chopped
- 1-15oz can chickpeas, drained
- 1-6oz can tomato paste
- 1 tsp dry thyme
- 1 tsp dry oregano
- 1 tsp red pepper flakes (or to taste, optional)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- 4 cups vegetable or mushroom broth
- 1 cup plain unsweetened almond-coconut beverage (alternatively you can use canned light coconut milk)
- 2 tbsp nutritional yeast
- 2 cups small pasta shells
Instructions
- Heat the olive oil in a large, deep skillet for which you have a lid. Add the onion and cook over medium high heat for 2-3 minutes, until translucent, stirring often
- Add the garlic, mushrooms, and basil and continue cooking for 7-8 minutes. Add the chickpeas, tomato paste, thyme, oregano, red pepper flakes (if using), salt and black pepper, stir well, so the chickpeas are well coated, and cook for 2 minutes
- Add the broth, coconut beverage and nutritional yeast and stir well. Bring to a boil, add the pasta and mix well. Reduce the heat and simmer, covered, for about 15 minutes or until the pasta is tender, but still has a bite
- Remove from heat, stir well and let it sit, covered, for 10 minutes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stove-top
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 368
- Sugar: 11.1
- Sodium: 1217.9
- Fat: 10.8
- Saturated Fat: 1.4
- Unsaturated Fat: 8.2
- Trans Fat: 0
- Carbohydrates: 56.3
- Fiber: 9.2
- Protein: 15.3
- Cholesterol: 0
marcy youker
love chick peas and mushrooms, I am sure it will be a hit.thank you!
Vicky and Ruth
Thank you!