10 Minute Whole Food Plant Based One Pot Tomato Pasta with Walnut Parmesan

one pot pasta close up

Quick, easy and nutritious is the new black like this plant based one pot pasta.

Seriously, this is probably one of the fastest and yummiest meals I’ve made in a while.

You literally just put everything in one pot, bring it to a boil and in 10 minutes, it’s chow time for this 10 minute plant based one pot tomato pasta with Walnut Parmesan

If you haven’t tried Walnut Parmesan yet, get ready for some wizardry!

Talk to us about it in the comments below over in our private Facebook group after you make it!

Vegan one pot pasta

10 Minute One Pot Tomato Pasta with Walnut Parmesan

Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

Pasta

  • 12 oz. whole wheat spaghetti
  • 2 cups cherry tomatoes de-stemmed and cut in half
  • 1/2 red onion thinly sliced
  • 5 cloves garlic peeled and sliced
  • 1/2 cup packed fresh basil
  • 1 teaspoon dried oregano
  • 4 1/2 cups vegan broth or stock choose one without oil and / or sugar

Walnut Parmesan

  • 1 cup walnuts
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt

Instructions

To make the pasta:

  • Place all of the pasta ingredients into a pot (make sure that the pasta lays flat. If the pasta is longer than your pot, simply break the pasta in half).
  • Stir and bring to a boil. Simmer for 9-13 minutes (after the pasta comes to a boil) uncovered. Liquid should be absorbed but not completely.
  • Add salt and pepper to taste and top with Walnut Parmesan when serving.

To make the walnut parmesan:

  • Place all of the ingredients into a food processor or blender and process until there are no more big chunks of walnuts.
  • Place pasta in a bowl and top with some chopped fresh basil and walnut parmesan.

10 minute one pot pasta whole food plant based

whole food plant based walnut parmesan

10 minute one pot pasta whole food plant based

How easy was that, you beautiful human?

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4 Comments

  1. Annabella SkinScrubs on August 25, 2013 at 7:28 am

    I’ve only recently decided to go vegetarian but I’m now trying to find substitutes for my one weakness which is cheese. I’m so happy that I can have parmesan now and I’m going to try and make your cashew cheese this weekend!

    • Bold Vegan on August 26, 2013 at 4:34 pm

      @annabellaskinscrubs:disqus Excellent! tell us how it goes 🙂

  2. sarah on June 18, 2016 at 4:24 am

    I love this walnut cheese!!! And the cashew cheese!!! I honestly have these on hand at all times and get so many compliments from folks who try both cheeses. Molly, I do remember reading in one of your posts that you were thinking of compiling a vegan cheese bible or something, is that on the website or is it still a work in progress?

    As always, thanks for all of your support and care and concern for our bodies, you’re the tops!
    -Sarah

    • Molly Patrick on June 18, 2016 at 6:22 am

      Hey Sarah –
      I was thinking of doing a cheese book, but got distracted with creating my 5 Week Plant Based Reset.
      Honestly – Miyoko Schinner is the queen of vegan cheese.
      Thank you for the kind words!
      Are you part of our private FB group?
      Here’s the link to join if you’re into it! It’s the best group on the planet.
      https://www.facebook.com/groups/cleanfooddirtygirl

      xo
      Molly

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