Creamy One Pot Pasta

Creamy One Pot Pasta

This is an easy and delicious dinner that you can easily swap ingredients in this recipe and switch it up. I happen to love shitake mushrooms and capers but you could easily replace those ingredients with asparagus, kale, broccoli and peas to name a few. This takes less than 20 minutes to prepare and you cook it in one pot for an easy clean-up. This is a favorite and tastes a lot more impressive than one would think. Try it out and let me know what you think!


  • 1 package gluten-free spaghetti (favorite brand Jovial foods)
  • 1 carton of vegetable broth (favorite brand Imagine No Chicken Broth)
  • 1 cup water
  • 1 vegetable bouillon (optional) – favorite brand Edward & Sons No Chicken Bouillon
  • 2 minced garlic cloves
  • ½ cup chopped parsley
  • ½ cup sliced shitake mushrooms
  • 1 jar capers, drained
  • ½ cup vegan butter (favorite brands Miyokos and Monty’s)
  • ½ teaspoon crushed red pepper
  • Juice of 1 lemon
  • salt & pepper to taste
  • 1/3 cup vegan parmesan (favorite brand Follow Your Heart)
  • Parsley or lemon balm, chopped to top when served


  1. In a large skillet or saucepan, place the garlic, mushrooms, capers, parsley, bouillon cube (if using), butter, crushed pepper, salt and pepper in the pan.
  2. Break the spaghetti in half and place it on top
  3. Pour vegetable broth over the ingredients and slowly simmer over medium heat; stirring often as the liquid absorbs to prevent sticking.
  4. About halfway through the cooking process, add the lemon juice to the pasta.
  5. As needed, add some of the 1 cup of water to the pan along the cooking process.
  6. Once the liquid is fully absorbed and pasta is cooked, stir in the grated vegan parmesan.
  7. Serve immediately topped with some fresh parsley or some lemon balm if you can find it. The lemon balm really adds a nice touch if you can find it. If you live in the San Diego area, Chino Farms sells this fragrant and tasty herb!


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