One-Pan Pasta (GF, Vegan)

One-Pan Pasta (GF, Vegan)


  • 8-12 oz gluten-free spaghetti depending on how many people you’re feeding
  • 12 oz cherry tomatoes halved
  • 1 onion thinly sliced
  • 4 cloves of garlic thinly sliced
  • 3 sprigs of basil
  • 2 tbsp extra virgin olive oil
  • 2.5 cups of water or more if you’re using more pasta
  • optional: sheep’s milk or goat's milk manchego cheese
  • Salt pepper and red pepper flakes to taste
  • 1 small zucchini thinly sliced into rounds


  • Add all ingredients to a large pot on the stove (except for the cheese). Bring to a boil over high heat. Once boiling, stir and move around the ingredients. Stirring consistently, cook according to package directions. For me, this was about 11 minutes.
  • The pasta will be finished when the water has nearly all evaporated and creates a starchy sauce.
  • Season with salt, pepper and finish with red pepper flakes, olive oil, fresh basil and grated manchego cheese.

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