One Pot Garlic Butter Pasta

We are in the dog days of August, where the air is so thick and humid you can cut it with a knife, and the mere thought of turning on kitchen appliances makes you break out into even more of a sweat, but yet somehow, that wasn’t enough of a deterrent for this carb-loving mama yesterday.

I’ve had garlic bread (and all things garlicky and buttery) on the brain lately – ever since my Dad and Stepmom were visiting us from Florida and my hubby made his signature homemade garlic bread rolls with dinner one night.  But it’s been a crazy week and I needed something quick to put on the dinner table.

One-pot pastas are a great way to serve a full meal without slaving over (and washing) a million dishes.  I’ll be honest and admit I haven’t found too many that I love and that my kids would eat.  So I was a little skeptical about testing out this one.  Turns out I had nothing to worry about.  The kids devoured it. Like there-aren’t-enough-for-leftover-camp-lunch devoured it.  (I may have had a hand in that too…)

What I love about this dish is how creamy the sauce is – without the use of any plant-based dairy alternatives.  It’s garlicky and rich and buttery…and there’s just the perfect amount leftover in the bowl for sopping up with a crusty baguette.  

Best of all, it’s on the table in less than 30 minutes, which makes it a perfect weeknight dish. 

Vegan Garlic Butter One-Pot Pasta


2 tbsp olive oil

2 tbsp + 2 tbsp (divided) vegan margarine

½ medium onion, diced

4-6 cloves of garlic (depending on your tolerance), minced

½ lemon, juiced

3 cups vegetable broth

2 cups water

2 tbsp vegan chicken soup base (or 1 bouillon cube)

¼  cup nutritional yeast

1 500g package dry pasta shells

Black pepper to taste


1. In a large pot with a tight fitting lid, heat oil and 2 tbsp of vegan margarine on medium high heat.  

2. Add onions and saute – stirring frequently – until onions are golden coloured (about 7-8 minutes).  

3. Add garlic and lemon juice and saute an additional 1 minute. Pour in veggie broth, water, veg chicken soup base (or bouillon cube) and nutritional yeast. Stir to combine.

4. Bring to a boil, then reduce heat to lowest setting.

5. Stir in pasta, then cover and cook on lowest setting for 15-20 min depending on your choice of pasta (I used shells and cook for 18 min).  Stir occasionally to keep pasta from sticking. Pasta should be softer than al dente and most of the liquid should be absorbed when done.

6.Stir in remaining 2 tbsp margarine, and season with black pepper to taste.  


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  1. Before the recipe there is a line that says “What I love about this dish is how creamy the sauce is- without the use of any plant based dairy alternatives”. Am I mis-understanding something or is that a mis-print? Isn’t this recipe supposed to be dairy alternative from plant based?

    • This recipe produces a creamy sauce without the use of any type of dairy – real or plant based. My recipes are written for both veggies and omnis alike and what I’m showing with this recipe is that you can create a creamy, delicious sauce without having to use a “milk” of any kind. It’s a neutral recipe that adapts to people with nut or soy allergies and can’t use those milks. 🙂

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