Name: One-Pot Creamy Vegan Beef Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; ½ medium yellow onion (diced); 1½ cups vegan ground beef ((such as Gardein or Abbot's)); 4 cloves garlic (pressed and minced); 4 cups vegetable broth; 1 tablespoon tomato paste; ⅓ cup nutritional yeast; 16 ounces rigatoni; 1 cup cashews (soaked overnight or boiled 10-15 minutes); ¾ cup water; 1 cup spinach (chopped); 1 teaspoon salt; ½ teaspoon pepper; 1½ teaspoons Italian seasoning; ¼ teaspoon red pepper flakes; fresh basil (optional, for garnish)

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Creamy pasta, hearty vegan beef, and just one pot — what’s not to love? This One-Pot Creamy Vegan Beef Pasta is a quick 30-minute vegan dinner that’s high-protein, easy to make, and delicious!

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After a long day, nothing beats a hot, home-cooked 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 really shine: they save time and minimize cleanup, but still deliver on flavor.

Enter this One-Pot Creamy Vegan Beef Pasta. It combines vegan ground beef, a velvety cashew cream sauce, and fresh spinach for a meal that’s both filling and flavorful.

Not only is this dish incredibly easy to make (just 30 minutes, start to finish!), but it’s also nutritious. The vegan ground beef provides protein, cashews add healthy fats and creaminess, and spinach brings in a boost of vitamins and minerals. Top this One-Pot Creamy Vegan Beef Pasta with a bit of basil and enjoy!

Why you’ll love this One-Pot Creamy Vegan Beef Pasta

It cooks in just one pot, so you get a delicious dinner without a mountain of dishes.
It’s loaded with protein, thanks to the vegan beef, cashews, and nutritional yeast.
It sneaks in some greens, with spinach stirred in right at the end.
It’s easy to customize, so you can swap in your favorite vegan meat or veggies.
It’s vegan, dairy-free, and full of flavor.

One-Pot Creamy Vegan Beef Pasta ingredients

Olive oil is used to sauté the aromatics and vegan beef. Any cooking oil will work here!
Yellow onion and garlic provide a savory base for the sauce.
Vegan ground beef adds a boost of extra protein. I’ve tested this recipe using Gardein and Abbot’s (both are great!), but feel free to use your favorite brand.
Vegetable broth cooks the pasta and forms the flavorful foundation of the sauce.
Tomato paste adds concentrated tomato flavor with a little acidity.
Nutritional yeast gives the pasta a cheesy flavor, no dairy required.
Rigatoni is perfect for catching all that creamy sauce. Pretty much any short pasta shape will work, though!
Cashews are blended with water to create a rich and creamy dairy-free sauce.
Spinach adds a pop of color, plus some extra nutrients.
Italian seasoning brings a blend of classic Italian herbs to the dish.
Red pepper flakes add a subtle kick. Sprinkle on a little more if you like your pasta spicy!
Basil is optional, but great for giving this recipe a fresh, herby finishing touch.

How to serve this One-Pot Creamy Vegan Beef Pasta

Serve it with garlic bread to soak up the creamy sauce.
Pair it with a salad for an easy, balanced dinner.
Add roasted vegetables (like broccoli or Brussels sprouts) on the side.
Top with vegan Parmesan or an extra sprinkle of nutritional yeast for more cheesiness.

Substitutions & variations

Rigatoni – Swap in penne, ziti, shells, rotini, or another short pasta shape. Just keep an eye on the cooking time and adjust as needed!
Vegan ground beef – Feel free to use your favorite plant-based ground meat or crumbled vegan sausage instead. Cooked lentils or chickpeas might also be tasty, though I haven’t personally tested either.
Spinach – If you’re fresh out of spinach, toss in some other greens! Kale and Swiss chard would both work, but they may need a little extra cooking time.
Italian seasoning – Use a combination of dried oregano, basil, and thyme if you don’t have Italian seasoning on hand.
Red pepper flakes – Leave them out for a mild version or add extra for more heat.
Add extra veggies – Sauté mushrooms, zucchini, bell peppers, or broccoli along with the onion for an even more veggie-packed pasta.

Quick recipe tips

Stir the pasta from the bottom of the pot every few minutes to keep the rigatoni from sticking together as it cooks.

Keep a close eye on your pasta as it cooks — if it absorbs the broth before it’s tender, add a splash more broth or water and continue simmering.

Let the finished pasta rest for 2-3 minutes before serving so the sauce has more time to cling to the rigatoni.

Step-by-step instructions

Make the cashew cream: Blend the soaked cashews and water until smooth. Set aside.
Sauté the onion: Heat olive oil in a large pot over medium heat. Add the onion and cook for 2-3 minutes, until softened.

Cook the vegan beef: Add the vegan ground beef and garlic. Cook for 2-3 minutes, stirring occasionally.
Make the sauce: Stir in the broth, tomato paste, nutritional yeast, salt, pepper, Italian seasoning, and red pepper flakes.

Cook the pasta: Add the rigatoni, cover, and simmer for about 15 minutes, stirring occasionally, until tender.
Finish the pasta: Stir in the cashew cream and spinach. Cook for 2 minutes, until the spinach wilts. Serve warm with fresh basil, if desired.

Make ahead & storage

This One-Pot Creamy Vegan Beef Pasta is delicious straight from the pot, but it also holds up well for meal prep and leftovers. Here’s how to make ahead, store, and reheat it for the best texture.

Meal prep

Make the cashew cream: Blend the cashews and water up to 3 days ahead and store in an airtight container in the fridge.
Prep the aromatics: Dice the onion and mince the garlic up to 2 days ahead to make dinner come together even faster.

Storing leftovers

Fridge: Store leftover pasta in an airtight container for up to 4 days.
Reheat gently: Warm individual portions in the microwave or reheat on the stovetop over medium-low heat, adding a splash of vegetable broth or water to loosen the sauce if needed.

Freezing

Freeze the pasta: This recipe is freezer-friendly! You can store cooled pasta in an airtight, freezer-safe container for up to 2 months.
Thaw before reheating: For the best texture, thaw overnight in the fridge before reheating with a splash of broth or water.
Keep in mind: The cashew cream might separate slightly after freezing and thawing, but stirring well while reheating should help bring the sauce back together.

FAQ

Yes! Use your favorite gluten-free rigatoni and stick to a certified gluten-free brand of vegan beef. Keep in mind that cooking times and liquid absorption can vary, so you may need to adjust the cooking time or add a little extra broth.

Sure! You can swap the vegan ground beef for another plant-based ground meat or crumbled vegan sausage. Just keep in mind that different meat alternatives may vary in how much liquid they absorb.

The pasta continues to absorb liquid as it sits, so the sauce will naturally thicken over time. Stir in a splash of vegetable broth or water when reheating to loosen it back up.

Yes! Penne, ziti, shells, or rotini are all good options. Choose whatever pasta shape you prefer and adjust the cooking time as needed.

Of course! This is an easy recipe to bulk up with extra veggies. Try mushrooms, zucchini, bell peppers, broccoli, or kale. Make sure you add heartier vegetables earlier in the cooking process so they have enough time to soften.

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One-Pot Creamy Vegan Beef Pasta

This One-Pot Creamy Vegan Beef Pasta is a flavor-packed dinner made with vegan ground beef, rigatoni, creamy cashew sauce, and spinach, all in one pot! It’s an easy 30-minute vegan pasta recipe that’s great for busy weeknights.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 680kcal

Ingredients

2 tablespoons olive oil
½ medium yellow onion diced
1½ cups vegan ground beef (such as Gardein or Abbot's)
4 cloves garlic pressed and minced
4 cups vegetable broth
1 tablespoon tomato paste
⅓ cup nutritional yeast
16 ounces rigatoni
1 cup cashews soaked overnight or boiled 10-15 minutes
¾ cup water
1 cup spinach chopped
1 teaspoon salt
½ teaspoon pepper
1½ teaspoons Italian seasoning
¼ teaspoon 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 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, salt, pepper, Italian seasoning, and red pepper flakes. 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 and spinach. Cook for 2 more minutes, until the spinach wilts.
Serve hot and garnish with fresh basil.