One-Pot Creamy Vegan Beef Pasta

ByRachael Ajmera, MS, RD Updated
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After a long day, nothing beats a warm, comforting pasta dinner. That said, juggling multiple pots and pans or spending tons of time slaving away in the kitchen can often make an already long day feel even longer. That’s where one-pot meals shine: they save time and minimize cleanup, but still deliver on flavor.

Enter this one-pot vegan beef pasta. It combines vegan ground beef, a luscious cashew cream sauce, and fresh spinach for a meal that’s hearty and sure to satisfy.

Not only is this dish convenient and easy to make, but it’s also nutrient-rich. The vegan ground beef provides protein, cashews add healthy fats and creaminess, and spinach brings in a boost of vitamins and minerals. Top this vegan beef pasta with a bit of basil and enjoy!

Why you’ll love this recipe

  • Rich, creamy, and satisfying, without any dairy
  • Packed with plant-based protein
  • Comes together fast, with minimal clean-up required
  • Easy to customize by adjusting the spice level or swapping in other veggies
  • Family-friendly and kid-approved

What you’ll need

  • Vegan ground beef – I used Abbot’s, but any brand will work
  • Rigatoni – The perfect shape for holding the creamy sauce
  • Cashews – Blend into a silky, dairy-free cream sauce
  • Olive oil – Adds richness and helps sauté the aromatics
  • Onion – Builds a flavorful base for the sauce
  • Garlic – Delivers bold, savory depth
  • Vegetable broth – Creates the liquid base for cooking the pasta
  • Tomato paste – Adds rich tomato flavor and depth to the sauce
  • Nutritional yeast – Gives the dish a cheesy, savory flavor
  • Spinach – Adds color, nutrients, and freshness
  • Fresh basil – Optional, but great for brightness and garnish
  • One-Pot Creamy Vegan Beef Pasta
  • One-Pot Creamy Vegan Beef Pasta

Recipe tips

  • Stir the pasta occasionally to help prevent it from sticking to the bottom of the pot.
  • Add a splash of vegetable broth if the sauce is too thick at the end, or simmer a little longer if it’s too thin.
  • Blend the cashew cream completely to give the sauce an ultra-smooth texture.

How to make this recipe

  1. Make the cashew cream by blending cashews with water. Set aside.
  2. Heat olive oil in a large pot or saucepan over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened.
  3. Add the vegan ground beef and garlic and cook for another 2-3 minutes.
  4. Stir in the vegetable broth, tomato paste, nutritional yeast, and spices. Mix well.
  5. Add the rigatoni, cover, and bring to a simmer. Cook for about 15 minutes, stirring occasionally, until the pasta is tender.
  6. Stir in the cashew cream sauce and spinach. Cook for 2 more minutes, until the spinach wilts.
  7. Serve hot and garnish with fresh basil.

FAQ

Yes! Just swap in your favorite gluten-free pasta. Keep an eye on the cooking time, as some varieties cook a bit faster or absorb liquid differently.

No. Leave it out for a simpler, lighter pasta, or replace it with lentils, mushrooms, or crumbled tofu for added texture and protein.

You can! The pasta will thicken as it sits, so just be sure to add a splash of broth or water when reheating.

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One-Pot Creamy Vegan Beef Pasta
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One-Pot Creamy Vegan Beef Pasta

This creamy, comforting rigatoni comes together in one pot, combining vegan ground beef, cashew cream, and spinach for a quick and satisfying meal.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 1/2 medium onion diced
  • 10 oz vegan ground beef such as Abbot's
  • 4 cloves garlic pressed and minced
  • 4 cups vegetable broth
  • 1 tbsp tomato paste
  • 1/3 cup nutritional yeast
  • 1 lb rigatoni
  • 1 cup cashews soaked or boiled
  • 3/4 cup water
  • 1 cup spinach chopped
  • salt
  • pepper
  • Italian seasoning
  • red pepper flakes
  • fresh basil optional, for garnish

Instructions

  • Make the cashew cream by blending cashews with water. Set aside.
  • Heat olive oil in a large pot or saucepan over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened.
  • Add the vegan ground beef and garlic and cook for another 2-3 minutes.
  • Stir in the vegetable broth, tomato paste, nutritional yeast, and spices. Mix well.
  • Add the rigatoni, cover, and bring to a simmer. Cook for about 15 minutes, stirring occasionally, until the pasta is tender.
  • Stir in the cashew cream sauce and spinach. Cook for 2 more minutes, until the spinach wilts.
  • Serve hot and garnish with fresh basil.

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