One-Pot No-Boil Easy Vegan Tomato Basil Pasta

I get it, some days you just don't want to stand over a stove and cook, but you still want a tasty and fulfilling meal. With this one-pot no-boil vegan tomato basil pasta dish, you can basically pop it in the oven and forget about it!

This recipe is so good. You're never going to want to cook pasta the normal way after seeing how easy (& TASTY) this one-pot no-boil vegan tomato basil pasta is!

What You'll Need

• 12 Ounces Spaghetti
• 3.5 Cups Water/Broth
• .5 Ounce of Fresh Basil
• 1 Pint Cherry Tomatoes
• 1 Small Shallot
• 2 Tablespoons of Minced Garlic
• 3 Tablespoons of Olive Oil
• Salt, Red Pepper Flakes, Black Pepper
• 1 Large Oven-Safe Pot (Dutch oven works great!)

How to Make One-Pot Vegan Tomato Basil Pasta

This recipe does take a bit longer than some others. However, it doesn't matter because you won't need to do very much once it's in the oven!

First, Roast the Tomatoes

Pre-heat your oven to 400ºF

In a large pot or dutch oven add 1 pint of cherry tomatoes (you don't need to slice them) with 1 sliced small shallot and 2 tablespoons of minced garlic. Add 3 tablespoons of extra virgin olive oil and combine these well.

Add a liberal amount of salt to the pot and put it in the oven, uncovered, for 18-20 minutes or until tomatoes are blistered, but not overly bursting.

Next, Create the Pasta

Once the tomatoes are cooked, remove the pot from the oven.

To the hot pot of tomatoes, add 12 ounces of spaghetti noodles (break in half if you need to).

Cover these noodles with 3.5 cups of liquid, either water or vegetable broth. Stir this all together to help prevent pasta sticking together.

Then, Bake the Pasta!

Add the pot back to the 400ºF oven. This time, cover the pot for the first 10 minutes.

Remove the cover and continue to bake for about 20 more minutes, or until all the pasta is absorbed.

Remove the pot from the oven once the spaghetti is fully cooked. If you have a large amount of liquid remaining, empty a bit of it out. However, a little bit of remaining liquid is helpful for the flavor and texture of the dish.

Finally, Garnish & Serve

Take most of your fresh basil and cut it in a chiffonade (roll up the basil on top of one another and slice). Stir this into the finished pasta. Add a decent amount of salt to your liking.

Season with remaining pepper, red pepper flakes, etc. Garnish with remaining whole basil leaves. Serve and Enjoy!

Ingredient Substitutions:

As far as pasta goes, I recommend not using gluten-free pasta. The starches from the regular wheat pasta helps to create a complete sauce. Whole wheat pasta should work.

Onions can be used instead of shallots if needed.

Similar Pasta Recipes:

Vegan Spring Green Pasta with Mint and Dill

Better Than Olive Garden 5-Ingredient Vegan Fettuccine Alfredo

5 Ingredient Vegan Vodka Sauce

Frequently Asked Questions:

Can I use a different pasta shape? Absolutely! However, different pasta shapes may require different cooking times. Periodically check how cooked your pasta is throughout the cooking process.

Can I add more vegetable to this dish? Of course! This dish would be so tasty with spinach, kale, mushrooms, peppers, etc!

What if I still have a lot of liquid remaining after the noodles are cooked? This is not uncommon. I recommend carefully pouring or scooping out significant excess liquid. However, be sure to leave about ½ cup of liquid to help the pasta come together and remain starchy

Full Recipe: