I’m not going to pretend that I’m the first person to come up with a one-pot pasta concept – or even that a one-pot pasta is a super innovative concept to begin with.

But a one-pot pasta does speak to everything that I always wanted Urban Garlic to be: a source for simple and uncomplicated meals that aren’t eaten faster than they’re cooked (for the most part). And this one-pot pasta is filled with so many delicious vegetables, it feels like I’m eating my (nonexistent) garden… with some carbs thrown in there.

In fact, I think that phrase would describe my diet as a whole: eating a garden, with some carbs thrown in there.

I used whole wheat linguini with spinach flavouring in this recipe. You can technically use with any pasta you like, but I do recommend a longer pasta like linguine, fettuccine or spaghetti. I also can’t speak for whether or not a gluten-free pasta would require more or less time. I’ve still classified this as having a gluten-free option, but for those more familiar with gluten-free pasta, use your worldly, wheat-free wisdom!

You’ll notice this recipe also incorporates broccoli stock but not broccoli itself. You can feel free to add broccoli, but I thought this was a great excuse to use one of the unsung heroes of the kitchen: broccoli stock! In our efforts to reduce food waste, a lot of our food waste ends up going into either a vegetable broth or other forms of food.

Super veggie one-pot pasta, serves four to five


  • Vegan
  • Gluten-free option
  • Nut-free
  • Refined sugar-free
    • Sugar-free
  • Soy-free
  • Prep time: 5-10 minutes
  • Cook time: 18-20 minutes (6 minutes active)


  • 1 tbsp extra-virgin olive oil
  • 5 cloves of garlic
  • 1 leek (fat white part), thinly sliced
  • 4-5 asparagus stalks, cut into 1″ pieces
  • 1 1/2 cup grape tomatoes, halved
  • One broccoli stock, shredded
  • One 13.5 oz package fettuccine, linguine or spaghetti
  • 5 cups water
  • 1 cube vegetable or mushroom bouillon powder (or 2 tsp bouillon powder)
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried parsely
  • 2 sprigs fresh basil, plus more for garnish
  • 1-2 handfulls baby spinach
  • Optional add-ins: vegan mince of faux-meat, vegan parmesan


  1. Heat oil in a large pan over medium heat. Sauté the garlic and leek until translucent and fragrant (about 5 minutes).
  2. Add in all the other ingredients (vegetables, liquid, bouillon, spices, pasta) except the spinach and the optional parm and protein. Bring heat to high.
  3. Once the mixture has reached a roaring boil, reduce heat to a low boil. Let cook uncovered for 10 minutes.
  4. When the pasta seems just shy of al dente, add the spinach, stir in, cover and let cook for one minute or until the spinach is wilted.
  5. When most of the moisture is absorbed, your pasta is ready! Serve with tongs in order to capture all the veggie goodness.

You can mix in a nut-or-seed-based parm, a protein like my mushroom-tempeh mince, or just let it shine by itself. Either way, you’ve earned yourself a nice, carby plate of convenience!