One Pot Creamy Vegan Paprika Pasta

I adore pasta and I love to make quick and easy meals! So this creamy one pot paprika paste ticks all the right boxes. It is a staple in my weekly meal plan and my husband always asks for more. Easy, healthy, and so incredibly delicious and creamy.

And to save my lazy ass from washing up, I made sure that this was one pot recipe! This vegan one pot paprika pasta couldn’t be any easier if it tried. You just throw in all of the ingredients – including the uncooked pasta – and then cook it for about 15 minutes.

All the ingredients are packed in together so they all absorb each others unique flavours making for a delicious and tasty dish. As all my recipes, it’s of course 100 % vegan.


I remember the first time I came across a recipe that suggested cooking everything together in one pot – even the pasta!. Visions of sloppy, slimey pasta with overcooked vegetables danced through my head. I am glad I took a risk and tried it because it really does make a beautiful dish. You could also change the recipe around by adding some coconut milk and green curry paste to make Asian style one pot pasta or replace the pasta with noodles and you have noodle style Asian soup.


One Pot Creamy Paprika Vegan Pasta

This easy beginners vegan recipe is sure to delight the whole family. One pot creamy paprika pasta is packed full of nutirtion and not a single dairy product in sight.
Course Main Course
Cuisine Italian
Keyword pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 1 tbsp Olive Oil
  • 1 Onion Chopped
  • 4 Garlic Cloves Minced
  • 300 ml Low Salt Vegetable Stock
  • 200 ml Almond Milk
  • 200 g Spaghetti
  • 100 g Brocolli
  • 100 g Mushrooms
  • 100 g Mixed Sliced Peppers
  • 1 tbsp Garlic Powder
  • 1 tbsp Mixed Italian Herbs
  • 1/4 tsp White Pepper
  • 1 pinch Paprika


  1. Heat 1 tbsp of oil in a large pot on medium heat
  2. Add the diced onion and garlic to the pan and cook until the onions begin to turn translucent and the garlic is fragrant but not burnt
  3. Add all the vegetables to the pot and stir to coat in the garlic infused oil. You can change the vegetables you wish to add other vegetables that might work well with this recipes include courgette, carrot, cherry tomatoes etc. Play around with varieties and amounts.
  4. Once the vegetables have been coated it is time to add the vegetable stock, almond milk and pasta. Allow the pasta to slowly cook down into the pot, do not force it. I gently push it down with a slotted spoon until all of the pasta is covered in the stock.
  5. Add the herbs and spices to the pot.
  6. Cover the pot and simmer for approx. 20 mins or until the pasta has cooked and the sauce has thickened onto the pasta.
  7. Serve with a sprinkling of fresh parsely or dried oregano and a crisp vegan white wine for true vegan alfresco style dining

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