One-Pot Vegan Tomato Basil Spinach Pasta
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 12 ounces spaghetti
  • 1½ cups diced tomatoes with liquid (of 1 15 ounce can)
  • ½ cup sun-dried tomatoes
  • 1 sweet onion, cut in julienne strips
  • 4 cloves garlic, thinly slices
  • ½ teaspoon red pepper flakes
  • ½ tsp salt
  • Fresh ground black pepper
  • 2 teaspoons dried oregano leaves
  • handful of basil, chopped
  • handful of spinach (optional) *
  • 4½ cups vegetable broth
  • 1 tablespoons extra virgin olive oil (optional)
  1. Place pasta, tomatoes, sun dried tomatoes, onion, garlic, in a large stock pot. Pour in vegetable broth.
  2. Sprinkle the pepper flakes and oregano on top.
  3. Drizzle with olive oil if using
  4. Add ½ tsp salt and some ground black pepper
  5. Cover pot and bring to a boil. Reduce to a low simmer and cook for about 10 minutes, stirring every 2 minutes. Cook until almost all the liquid has evaporated until there is about one inch of liquid left in the bottom of the pot. Add the fresh basil and serve.
  6. *Add the spinach 7 to 8 minutes into cooking.
Recipe by Ordinary Vegan at