One Pot Vegan Creamy Tomato Basil Pasta

Ingredients

• 12 oz Whole Wheat Spaghetti (dry)
• 1 medium White Onion (thinly sliced)
• 12 oz Cherry Tomatoes (halved)
• 4 cloves Garlic (minced)
• 4 leaves Basil Leaves (ripped)
• 2 tbsp Tomato Puree (plain)
• 1 tbsp Black Pepper (ground)
• 2 tbsp Salt (low‑sodium if preferred)
• 1 tbsp Dried Oregano
• 2 tbsp Chili Powder
• 2 tbsp Nutritional Yeast (for cheesy flavor)
• 2 cups Vegetable Stock (low‑sodium)
• 1 cup Crushed Tomatoes (canned)
• 0.5 cup Water
• 0.5 cup Almond Milk (unsweetened)
• 1 tbsp Olive Oil (extra virgin, for drizzle)

Instructions

1. Prepare Ingredients

   Thinly slice the onion, halve the cherry tomatoes, mince the garlic, and rip the basil leaves. Measure out all spices, nutritional yeast, stock, crushed tomatoes, water, and almond milk.

   Time: PT10M

2. Combine Dry Ingredients in Pot

   Add the whole‑wheat spaghetti to the large pot, then toss in the sliced onion, halved cherry tomatoes, minced garlic, ripped basil, tomato puree, pepper, salt, oregano, chili powder, and nutritional yeast.

   Time: PT2M

3. Add Liquids

   Pour in the vegetable stock, crushed tomatoes, water, and almond milk. Give everything a good stir to combine.

   Time: PT1M

4. Cook the Pasta

   Place the pot over medium‑high heat. Stir constantly and cook uncovered for about 12 minutes, or until the liquid is absorbed and the spaghetti is al dente.

   Time: PT12M

5. Finish and Serve

   Remove the pot from heat, drizzle the olive oil over the pasta, and garnish with fresh basil leaves. Let rest for a minute before plating.

   Time: PT2M

Nutrition Facts

Calories

508

Protein

21 g

Carbohydrates

85 g

Fat

17 g

Fiber

14 g