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Creamy One-Pot Pasta

Want a quick and easy meal, without having to make lots of mess by using lots of pots and pans? Then this pasta-dish is for you! Full of flavour and creaminess, it’ll be sure to fill you up and leave you satisfied.

‘Breakfast at Stephanie’s’ – out now!

Creamy Vegan One-Pot Pasta Recipe

Prep time: ~ 5 minutes
Cook time: ~20-30 minutes
Yields: 3 portions


  • 240g vegan pasta of choice (I went with tagliatelle)
  • 4 cloves of garlic (minced)
  • 1 onion (chopped finely)
  • 500ml vegetable stock
  • 360ml vegan milk of choice (unsweetened)
  • 2 tbsp. nutritional yeast
  • 2 tbsp. lemon juice
  • 1 tbsp. reduced salt soy sauce
  • Black pepper (as desired)

+ extra virgin olive oil for frying

Optional extras:

  • Cherry tomatoes
  • Mushrooms
  • Vegan chicken pieces


  1. Heat the olive oil in a large pan/cauldron (enough to hold about 1 litre of liquid)
  2. Add in the onion and garlic and fry until they start to brown
  3. If adding in extras such as mushrooms, tomatoes and chicken, do this now, and fry a little more until softened
  4. Next pour in the stock, milk, nutritional yeast, lemon juice and soy sauce, and bring to the boil
  5. When the liquid has reached boiling point, turn the heat down to medium and add in the pasta and ensure it’s all submerged
  6. Then cook until the pasta is cooked and the sauce has thickened – this will vary for the type of pasta you use, but will probably take about 10-15 minutes
  7. Then season with black pepper, serve and enjoy!

If you make this recipe, don’t forget to tag me in the photos of your creation on Instagram (personal)/blog or Twitter so I can see!

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‘Breakfast at Stephanie’s’

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