One Pot Rainbow Pasta

One Pot Rainbow Pasta

Get a healthy hit of colourful veg and hearty spaghetti for a quick evening meal

Easy recipeEasy Gluten free Wheat free Reduced sugar, diabetic friendly Quick meal Cheap as chickpeas
Add to favourites

Click on a star to rate this recipe!

Average rating 3.8 / 5. Vote count: 10

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

15 min

Total time



  • mains
  • lunches




  • 250g whole wheat spaghetti
  • 1 pepper (red or yellow), chopped into bite-sized chunks
  • 1 red onion, roughly chopped
  • 2 cloves garlic, minced
  • ½ courgette, diced
  • Handful mushrooms, cut into chunky slices
  • 2 handfuls kale or spinach
  • ½ head broccoli, cut into bite-sized pieces
  • 150g/1 cup frozen edamame beans
  • 150g/1 cup frozen peas
  • 750ml/3 cups boiling vegan stock
  • Sauce of your choice eg pesto (Sacla, Zest, some supermarket own-brands), Sacla Vegan Bolognese Sauce, tomato pasta sauce (eg supermarket own-brands, Dolmeo etc), vegan white sauce (eg Sacla), black olive tapenade, Waitrose Kalamata Olive & Sundried Tomato Tapenade, Waitrose Tomato & Rocket Sauce
  • Optional toppings: fresh basil, vegan Parmesan or other cheese of choice, nutritional yeast, peanuts, pine nuts, olives, black pepper, mixed seeds, chilli flakes, lemon juice, lemon zest, capers, pre-marinated tofu (eg Taifun or Cauldron), vegan bacon pieces, dried mixed herbs


  1. Add everything to a large saucepan (apart from the frozen edamame, frozen peas, broccoli, kale/spinach, sauce, toppings), bring to the boil and then simmer for 10 minutes.
  2. After 10 minutes add the edamame, peas, broccoli, kale/spinach and simmer for a further 5 minutes.
  3. Check that the pasta is cooked properly, remove the pan from the heat and then drain everything into a colander.
  4. Dry off the pan and then return everything to the pan. Add the sauce, stir through and heat on a gentle heat for a couple minutes.
  5. Add any of the toppings you fancy and enjoy.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Halloween Cupcakes

Add to favourites
These Halloween cupcakes are great as you can cheat and use store bought cupcakes if you are short on time or bake them yourself in advance. The decorating techniques are…

Punk Pumpkin Cake

Add to favourites
In this recipe we use a bundt to make the pumpkin shape. The cake is sandwiched with chocolate fudge icing and orange icing for a truly ghoulish effect!

Easy Rocky Road

Add to favourites
This is such a quick and easy version of the classic rocky road! With minimal prep time you can impress friends and family minus the fuss. Also great to make…

Speedy Marinated Tofu

Add to favourites
This tofu makes the perfect accompaniment to lots of dishes from Buddha bowls, pasta, salads (cold and warm), poke bowls, stir fries, noodle dishes – just about anything really! We…

No-Yeast Pizzas with Cashew Cheese

Add to favourites
Simple, fluffy and authentic homemade pizzas ready in less than half an hour. This no-yeast base is perfect for speedy vegan and gluten-free pizzas and is delicious topped with homemade…