I’ve said it before, and I’ll say it again: one-pot wonders are the way to go. It doesn’t get much easier than this one-pot Caprese Pasta. There is minimal prep, and very-little clean-up (thanks to the one-pot), and it all comes together so quickly, you’ll have dinner made in 30 minutes, tops!

This pasta dish has all the amazing flavors of a Caprese salad (fresh mozzarella, tomato, and basil) all rolled into one creamy, dreamy pot of YUM. The pasta gets cooked directly in coconut milk and veggie broth, so by the time is has finished cooking it has absorbed most of that goodness and you are left with a rich, creamy sauce. Then caramelized cherry tomatoes and fresh basil get added to the mix to take the flavors to the next level. I also like to stir in some spinach (because the more greens, the better!) but that step is optional.

I have to give credit to rabbitandwolves.com for this recipe’s inspiration. Definitely check out her blog for some other amazing creations!

One-Pot Caprese Pasta w/ Caramelized Cherry Tomatoes, Spinach, & Fresh Basil

(serves 4-6)

For the caramelized cherry tomatoes
  • 1 tablespoon avocado oil
  • 16 oz. cherry tomatoes
  • 8 garlic cloves, chopped
  • 1 tablespoon balsamic vinegar 


For the pasta 
  • 16 oz. pasta of your choice
  • 2-3 cups vegetable broth
  • 1 cup unsweetened, plant-based milk
  • 1, 14 oz. can coconut milk, full-fat or light
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups baby spinach, roughly chopped
  • 1 cup fresh basil, chopped
  • Squeeze of lemon juice (optional)


Order of Operations

  1. Chop the garlic and the spinach. Set aside, separately. 
  2. In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the cherry tomatoes and sauté, reducing heat if needed, for about 4-5 minutes, until tomatoes begin to burst. Add and chopped garlic and sauté another 30-60 seconds, until fragrant. Then add 1 tablespoon balsamic vinegar, and cook for another minute or two to allow the tomatoes to caramelize.
  3. Once tomatoes have all burst, remove them from the pot and set aside. 
  4. To the same pot, add the following ingredients and bring to a boil:
      • 2 cups vegetable broth
      • 1 cup unsweetened, plant-based milk
      • 1 can coconut milk, full-fat or light
      • 2 tablespoons nutritional yeast
      • ¼ teaspoon garlic powder
      • 1 teaspoon salt
      • ½ teaspoon pepper
  5. Next, add the pasta to the boiling pot of liquid. Gently stir it in until it is completely submerged. Let simmer, until pasta is cooked, about 8-10 minutes (according to package directions), stirring occasionally to keep pasta from sticking to the bottom of the pot. When it is done cooking, it should have absorbed most of the liquid and you will be left with a creamy sauce. Add the 3rd cup of broth if it seems too dry. Don’t drain!
  6. Taste pasta and adjust seasoning, adding more salt and pepper as needed.
  7. Add the caramelized tomatoes and garlic back into the pot along with the chopped basil, spinach, and a squeeze of lemon, and gently stir until all ingredients are combined and the spinach is wilted.
  8. Adjust seasoning to taste and heat thoroughly before serving with a sprinkle of plant-based parmesan, freshly ground black pepper, and/or additional chopped fresh basil.