One-Pot Pasta

Once upon a time pasta was a nutritionally void food made with white flour and a bunch of other additives. Fortunately pasta has stepped up its game and there’s now many options that have something to offer when it comes to nutrients.


One Pot Pasta


For a more nutrient-rich and filling pasta choose one made out of brown rice, quinoa, beans or lentils. The ingredient list on the brown rice and quinoa noodles (the brand is liveGfree) that I used for this dish simply list “brown rice and quinoa”. That’s it!


One-Pot Pasta


For even more filling fiber, check out some of the red lentil and black bean noodles available. My favorites are at Trader Joe’s.

One-Pot Pasta

Plant-Based One-Pot Pasta

A simple whole grain pasta recipe filled with good-for-you veggies and "more please!" flavor!
4.75 from 8 votes
Print Pin
Course: Main Course
Cuisine: Italian
Keyword: mushroom, pasta
Prep Time: 6 minutes
Cook Time: 14 minutes
Total Time: 20 minutes
Servings: 4
Calories: 262kcal


  • 3 cup vegetable broth, divided
  • 5 garlic cloves, peel and minced
  • 12 oz. baby bella mushrooms, sliced into bite-sized pieces
  • 8 oz. brown rice & quinoa penne noodles (or any whole grain noodles)
  • 1/2 lb. swiss chard, removed from stems and torn into 2 inch pieces
  • 1/2 tsp ground black peper
  • 1/4-1/2 tsp red pepper flakes, if desired
  • 3/4 cup nutritional yeast


  • In a large pot over medium heat, add 1/4 cup vegetable broth and minced garlic. Cook while stirring for 2 minutes. 
  • Add mushrooms and cook for another 2 minutes, stirring occasionally. 
  • Add remaining broth, noodles, chard, black pepper and red pepper flakes (if using). Bring to a boil and cook for 8 minutes, stirring occasionally. 
  • Once the noodles are soft and have absorbed most of the liquid, remove from heat, stir in nutritional yeast and serve warm. 


Calories: 262kcal
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