🍝 One-Pan Creamy Garlic Tomato Spaghetti (Vegan + Easy Weeknight Dinner)
This One-Pan Creamy Garlic Tomato Spaghetti is about to become your ultimate weeknight dinner hero. It’s fast, flavorful, and made entirely with pantry staples and a few fresh ingredients you likely already have on hand. Think al dente spaghetti coated in a luscious, silky tomato sauce that’s naturally sweet from blistered cherry tomatoes, deeply savory from golden sautéed garlic, and finished with rich vegan cream cheese for next-level creaminess.
Fresh basil adds a pop of herby brightness, while a sprinkle of vegan Parmesan ties everything together with a bold, umami kick. The best part? Everything cooks together in one pan—no separate pot for pasta, no fancy equipment, and no complicated steps. Just wholesome, plant-based comfort food with minimal cleanup and maximum flavor.
Whether you’re short on time, low on energy, or just craving something cozy and satisfying, this one-pot vegan spaghetti checks every box. It’s perfect for beginners, meal preppers, and flavor-lovers alike.
🥄 Why This One-Pan Creamy Garlic Tomato Spaghetti Wins Every Time
- One pot = less mess, more flavor
- Vegan and dairy-free with creamy texture
- Made in under 30 minutes
- Budget-friendly & meal-prep approved
- Perfect balance of tangy tomatoes, savory garlic, and fresh herbs
👩🍳 How to Make One-Pan Creamy Garlic Tomato Spaghetti
Here’s a quick rundown of how this ultra-creamy vegan pasta comes together in one skillet:
Cook cherry tomatoes in olive oil, then add garlic, salt, pepper, and sun-dried tomatoes (if using).
Add dry spaghetti and boiling water. Cover and simmer until the pasta is tender.
Add chopped basil, vegan cream cheese, and baby spinach. Stir until creamy and wilted.
Top with grated vegan Parmesan and enjoy hot.
🍽️ Serving Suggestions of One-Pan Creamy Garlic Tomato Spaghetti
- Serve with a side of garlic bread or toasted sourdough
- Add a simple side salad with lemon vinaigrette
- Top with extra fresh basil or a drizzle of chili oil for a spicy kick
- Pair with a glass of non-alcoholic red wine or sparkling kombucha
🕒 How to Store & Reheat your One-Pan Creamy Garlic Tomato Spaghetti
Fridge: Store in an airtight container for up to 3–4 days.
Reheat: Add a splash of plant milk or water and reheat on the stove or microwave until creamy again.
Freezer: This recipe is best fresh, but you can freeze leftovers for up to 2 months. Thaw overnight in the fridge before reheating.
🧑🍳 Pro Cooking Tips
- Use boiling water: Pouring boiling water directly into the pan helps the pasta cook more evenly and quickly.
- Stir frequently: Prevent sticking by stirring every few minutes as the pasta simmers.
- Taste and adjust: Before serving, taste the sauce and adjust salt, pepper, or acid (a squeeze of lemon!) as needed.
❓ FAQ – One-Pan Creamy Garlic Tomato Spaghetti
Yes! Just use gluten-free spaghetti and monitor the cooking time, as it may vary slightly.
You can sub with 2 tablespoons of unsweetened plant milk and 1 tablespoon nutritional yeast for creaminess.
Absolutely. It keeps well in the fridge for up to 4 days. Add a splash of water when reheating to loosen the sauce.
Technically yes, but the texture of the pasta is best fresh. Freeze only if needed and reheat with a little water or plant milk.
Totally! Stir in white beans, lentils, or tofu after the pasta is cooked for a more filling meal.
Spaghetti works perfectly, but linguine or angel hair also pair well with the creamy tomato-garlic sauce.
💭 Final Thoughts
This One-Pan Creamy Garlic Tomato Spaghetti proves that plant-based meals don’t have to be complicated to be absolutely amazing. It’s a weeknight wonder—creamy, garlicky, comforting, and wildly satisfying, all with minimal effort and cleanup.
Whether you’re a seasoned vegan or just dipping your fork into plant-based meals, this recipe delivers flavor in every bite. Serve it fresh, eat it as leftovers, or meal-prep it for the week—it just works. Eat with purpose and flavor — find your next recipe at Dr. Vegan!
One-Pan Creamy Garlic Tomato Spaghetti
Equipment
- Large sauté pan or skillet with lid
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 2 cups cherry tomatoes halved (≈ 300g)
- 2 tbsp minced garlic (≈ 6–7 cloves / 25g)
- Salt and black pepper, to taste
- 1/2 pound dry spaghetti (≈ 250g)
- 3½ cups boiling water (≈ 800ml)
- 1 handful chopped sun-dried tomatoes
- 1 handful fresh basil (chopped)
- 4 tsp vegan cream cheese (or regular) (optional)
- 1 big handful baby spinach (≈ 1 packed cup / 30g)
- 1/3 cup grated vegan Parmesan (or regular Parmigiano Reggiano) (≈ 25g)
Instructions
- 1. Sauté the base – In a large deep pan, heat olive oil over medium heat.– Add the cherry tomatoes and sauté for 2–3 minutes.– Then add the minced garlic, salt, and black pepper. Cook for another 2–3 minutes, until the tomatoes are soft and mushy.– Stir in the sun-dried tomatoes (if using) and sauté for 1 more minute.
- 2. Add pasta & water– Add the dry spaghetti (break in half if needed) and pour in the boiling water.– Bring everything to a boil, cover, and cook on medium-high heat for 8–12 minutes, stirring occasionally, until pasta is al dente.
- 3. Finish the sauce– Uncover the pan and mix in the chopped basil.– If using vegan cream cheese, add it now and stir until melted.– Then add baby spinach and stir until wilted and creamy.
- 4. Serve– Sprinkle with grated Parmesan right before serving.– Enjoy immediately!