One-Pot Tomato Basil Pasta

Thank you to Sara Lynn Cauchon from The Domestic Geek for making dinner so simple and delicious with this one-pot vegan pasta! 


  • 4 cups vegetable broth
  • 1 pound spaghetti
  • 2 cups halved cherry tomatoes
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 5 fresh basil leaves
  • 1/2 teaspoon crushed red-pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese, for serving


  • In a large Dutch oven or soup pot with a tight-fitting lid, combine the vegetable broth, spaghetti, tomatoes, onion, garlic, basil and crushed red-pepper flakes. Bring the mixture to a boil over medium-high heat, then cover and reduce the heat to medium.
  • Cook, stirring frequently, until all the liquid has been absorbed and the pasta is fully cooked, 13 to 15 minutes. Season with salt and pepper.
  • Serve topped with Parmesan cheese.

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