One-Pot Pasta

Community rating:
A formula for a satisfying vegan, plant-rich dinner that's filling and protein-full and easy to make

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This is a Root Formula, a simplified recipe that shows which ingredients are core and which can be changed to create different flavor combinations or use what you have on hand.
See our Variations on this Formula below.

This Root Formula can be used to create whatever flavor combinations you want, but if you’re looking for inspiration, try some of the Variations we’ve created. We love to flavor it up with Shakshuka Flavorings, Kalamatas and Spinach, or  Sun-Dried Tomatoes and Escarole.

One-Pot Baked Pasta with Shakshuka flavorings, chickpease, red peppers, spinach, vegan dairy-free feta, and cilantro

One-Pot Pasta (A Root Formula)

Community rating
Cook time: 30 mins
Total time: 30 mins
Yield: 8 people

Recipe Notes

One-Pot Pasta easily halves, but the leftovers are so good (and they’re not the kind you tire of easily), you may want to make the full recipe.
Onions make just about every dish better, but if you don’t have time to chop and sauté it, leave it out. Between the garlic in the tomato sauce, the flavorings, and the dried and fresh herbs, this dish is plenty flavorful enough.
To simplify the recipe even further, substitute a package of thawed chopped frozen spinach or kale for the fresh. Whatever size package of frozen greens your store carries (up to 1 pound), just add it all.


  • 2 tablespoons olive oil
  • 1 large onion, cut into medium dice
  • 1 pound small pasta, such as ditalini or orzo (Bite-size pasta works well too.)
  • 1 quart Garlicky Tomato Sauce (see instructions within our recipe for Vat of Simple Tomato Sauce) or good quality store-bought marinara
  • 2 cans (15-16 oz each) white or garbanzo beans, drained
  • 1 cup Flavorings
  • Dried Herbs/Spices
  • 1 1/2 teaspoons salt
  • 12 ounces (packed 2 quarts) Prepared Greens, such as spinach, escarole, or kale
  • 1/2 to 1 cup Cheese, optional
  • 1/4 cup Fresh Herbs, optional


  • Heat oil over medium-high heat in a large soup kettle. Add onion; sauté until translucent, about 5 minutes. Add pasta, sauce, 1 quart of water, beans, Flavorings, and Dried Herbs/Spices of choice, and salt, and bring to a simmer. Reduce heat to medium-low, cover, and cook until pasta is almost tender and most of the liquid has absorbed, 8 to 10 minutes, depending on pasta shape. Stir in greens of choice, optional Cheese, and/or Fresh Herbs. Re-cover pot and continue to cook until liquid has absorbed and pasta is tender just a few minutes longer. Serve with an additional sprinkling of cheese, if you like.

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  • I made this tonight with some leftover Rose sauce, leftover grilled veggies plus some cut up veggies from the freezer. I didn't add the beans and used orzo pasta. It turned out excellent and so easy to throw together. Thanks for the recipe.
    • I'm so glad you liked the pasta and that you were able to use what you had on hand to make this Formula work for you! That's the beauty of the Capsule Kitchen. Thanks for sharing what worked for you!
  • What is FLAVORINGS please? This recipe calls for 1 cup.
    • Hey Michelle, great question. This is a root formula so it gives you the category and you can choose how to flavor up the dish. If you want to see some Variations we’ve come up with, they’re at the end of the page. We have 3 right now that use 3 different flavorings. One has Kalamata olives, one uses roasted red peppers, and the third uses sun dried tomatoes.

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