Do your kids like pasta (I mean, who doesn’t really)? Or do they have a gluten or dairy intolerance? I have what you need in this best-tasting vegan and gluten free pasta and best yet, made in one pot! Made with gluten-free pasta, spinach, mushrooms, onions, garlic, coconut milk, diced tomatoes, and vegan cheese simply saute your veggies in water, add the milk, tomatoes, pasta, cheese, and dinner is served!
![Best Tasting Vegan and Gluten Free Pasta One Pot](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2022/04/IMG_20220410_183054000.jpg?resize=768%2C1024&ssl=1)
What type of gluten free pasta should I use?
You can use your favorite gluten-free pasta. I chose a chickpea pasta from Aldi. I prefer to use chickpea pasta because it cooks quickly; only 4-6 minutes! Obviously, using regular pasta would take a little more time so read the instructions on whichever pasta you choose to give you an idea of how long to cook it.
![Best Tasting Vegan and Gluten Free Pasta One Pot](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2022/04/IMG_20220410_175611822.jpg?resize=768%2C1024&ssl=1)
I don’t like coconut. Can I use any other milk?
Absolutely! Use whatever plant-based milk you like! I prefer to use canned coconut milk as it tends to be the most creamy (I especially like using it for my mushroom onion soup!). Cashew milk, as well as oat milk, would be great options you could try. Be fairly warned: I have not tried any other milk aside from coconut.
![Best Tasting Vegan and Gluten Free Pasta One Pot](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2022/04/IMG_20220410_182450772.jpg?resize=1024%2C768&ssl=1)
Do I need to add the vegan cheese?
You certainly do not need to add the cheese but it does add to the flavor and creaminess of the pasta. Even vegan cheese is processed and many contain oil which I try to avoid however this cheese was a gift and it is fun to try some plant-based food every now and then. My favorite “cheese” is from Forager Project.
![Best Tasting Vegan and Gluten Free Pasta One Pot](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2022/04/IMG_20220410_175254679-1.jpg?resize=1024%2C969&ssl=1)
Conclusion: This Gluten Free Pasta Dish ROCKS!
This vegan pasta is super easy! Sautee your veggies. Add the pasta, milk, and water. Wilt the spinach and add the cheese. Dinner is served! Only one pot to clean! I hope you enjoy this dish as much as my family and I do and please leave me a comment with how you made it your own! Until next time, I’ll see you in the kitchen!
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![Best Tasting Vegan and Gluten Free Pasta One Pot](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2022/04/IMG_20220410_183054000.jpg?fit=113%2C150&ssl=1)
Best Tasting Vegan and Gluten Free Pasta One Pot
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Measuring cup
- 1 can opener
Ingredients
- 6 cloves of garlic finely chopped
- 1 red onion diced
- 8 oz sliced mushrooms Buy the pre-sliced mushrooms to save on time
- 1 14.5oz can of fire-roasted diced tomatoes
- 1 12oz box of chickpea pasta (or pasta of choice)
- 1 13.5oz can of coconut milk
- 1/2 cup water
- 1/2 cup shredded vegan mozzerella cheese
- 3 oz fresh spinach
Spices
- 1/2 tbsp oregano
- 1/2 tbsp salt
- 1/2 tsp crushed black pepper
- 1/2 tsp dill
- 1/2 tbsp garlic powder
- 1 pinch rosemary
- 1 pinch smoked chipotle pepper powder (optional)
Instructions
- Chop up the veggies. Bring a large nonstick skillet to medium heat. Sautee with water using a tablespoon at a time to prevent sticking.
- Sautee the onions, garlic and mushrooms until they are softened. Add the tomatoes and water.
- Add the pasta, milk, and spices. Simmer on low for 4-6 minutes or until the pasta is al dente. If you use different pasta you may need to adjust the cooking time and/or add more liquid. Add water until the pasta is mostly covered.
- Finally, add the spinach and let it wilt. Pour in the cheese and stir well to combine. Remove from heat.
- Garnish with crushed red pepper and additional cheese if desired. Enjoy!
Ohh myyy, just creating a mushroom Alfredo, using a cheese ravioli pasta, using coconut milk. I like you addition of crushed tomatoes creating a blush sauce.
Mushroom alfredo sounds amazing! Thanks for the comment 🙂