Toasted Butter Noodles Vegan One-Pot Pasta
If you liked buttered noodles as a kid, but want to make it a little more fancy this vegan one-pot pasta is for you. It has the beautiful, carby simplicity of buttered noodles, but with toasty, elevated flavors, and can still be made all in one pot. It takes less than 10 ingredients, can be made in one pot, and in just about half an hour.
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Making One-Pot Pasta
Until fairly recently I didn’t have a dishwasher in my kitchen so we did all the dishes by hand. And as I am a recipe developer, it was a LOT of dishes. Because of that I try to cook with as few dishes as possible- still, because let’s face it, the dishwasher can only handle so many dishes. One-pot pasta dishes are highly practical because they simplify meal preparation and cleanup. By cooking pasta and its accompanying ingredients together in a single pot, you eliminate the need for multiple pans and reduce the number of dishes to wash. This method also allows the pasta to absorb the flavors of the sauce and other ingredients, enhancing its taste. Additionally, the starch from the pasta works to thicken the pasta sauce as it cooks.
Another great thing about one-pot pasta recipes are quick and convenient, making them ideal for busy weeknights. Overall, this approach combines efficiency with flavorful results, perfect to create fewer dishes and get food on the table quickly.
While following a specific recipe is going to get you the best results, you can also hack your own one-pot pastas. The general ratio is 1 quart (4 cups) of liquid to 1 lb. of pasta, although if you’re adding particularly wet ingredients you may need a little less liquid, and if you’re adding ingredients that absorb water you may need a little more. You can pre-cook elements of the dish before adding the pasta and liquid, or you can just dump it in and go. Make sure the liquid is enough to just cover your pasta, cover, simmer, and dinner’s almost done.
Looking for Vegan One-Pot Recipes? Try one of these!
- One-Pot Green Curry Noodle Soup
- Black Lentils with Orzo and Butternut Squash
- Easy Minestrone Soup with Beets
- Turmeric Ginger Yuba Noodles Soup
- Spicy Jackfruit and Black Bean Stew with Bananas
- Roasted Red Pepper Vegan Paella
- Vegan Barley Risotto with Shiitake Mushrooms
- Vegan Brown Rice Congee with Jackfruit and Mushrooms
- Eggplant and Heirloom Tomato Cobbler (Vegan)
- Cranberry Bean Zuppa Lombarda
- Weeknight Caramelized Cabbage with Gnocchi
- Vegan Vindaloo Savory Sweet Potato Oatmeal
- Shrimp of the Woods in Spicy Creamy Tomato Sauce
Tips for Making Toasted Butter Noodles Vegan One-Pot Pasta
- Pasta Shape is important- go for a short noodle like fusilli, radiatori, macaroni, orecchiette, or conchigliette. Avoid angel’s hair at all costs (always, not just for this recipe).
- For elevated flavor, toast your pasta before adding liquid. You don’t need even browning, but stirring every minute or so for 6-10 minutes will give you plenty of nutty browned flavor.
- Cook your pasta in vegetable broth, but make sure you like the taste of that broth! The first time I trialed this recipe I thought it was HORRIBLE, only to realize I just really didn’t like the flavor of the broth I had used. Better Than Bullion stirred into water or a miso broth are both excellent choices!
- Check the package of pasta for cook time- you want to cook the pasta slightly less than it recommends at first, since the final step of removing the lid to cook off excess water will cook it more.
- Great garnishing options include finely chopped parsley and lemon zest, although I think it’s also a great dish to top with your favorite hot sauce.
Toasted Butter Noodles Vegan One-Pot Pasta
Ingredients
- 1/3 cup vegan butter
- 4-5 cloves garlic, cut into thin slices
- 1 lb. pasta (short variety like macaroni, cavatappi, or fusilli)
- 1 quart (4 cups) vegetable broth
- 1/4 cup nutritional yeast
- Salt and pepper, to taste
- Freshly chopped parsley or lemon zest (optional)
Instructions
- Start by melting your butter in a large skillet, and adding the garlic on a medium heat. Cook for around 2 minutes until fragrant. Next add the pasta and toast, stirring every minute or so, until somewhat browned (6-10 minutes).
- Add the broth to the pasta, cover and bring to a simmer. Cook for roughly one minute less than the package recommends (e.g.. cook 9 minutes if the pasta recommends 10). Stir once in the middle of your cook time.
- Your pasta should be very nearly cooked at this point- remove the lid and raise the heat to evaporate off the excess water. You can add the nutritional yeast at this point, and stir while reducing.
- Once most of the moisture is evaporated turn off the heat and season with salt and pepper to taste. Garnish with chopped parsley and/or lemon zest, as desired.
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