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Mediterranean One-Pot Pasta

Quick, easy and plant-based pasta
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Hauptgericht, Lunch/Dinner
Servings 5 servings


  • 200 g leek
  • 300 g (red) bell pepper
  • 150 g button mushrooms
  • 250 g tomatoes
  • 500 g spaghetti wholegrain
  • 900 ml water
  • 300 ml soy or oat milk
  • salt & pepper season to taste
  • 3 tbsp sage dried, frozen or fresh; ground or chopped
  • 5 tbsp paprika
  • 3 tbsp lemon juice
  • 3 tbsp oregano dried, frozen or fresh; ground
  • 3 tbsp corn starch + 100 ml water set aside


  • Cut the vegetables into chunks
  • Put the vegetables, spaghetti, water and oat milk into one pot
  • Bring the liquid with the ingredients to a boil
  • Turn down the heat and gently let the pasta and veggies cook
  • Keep stirring every here and then
  • Add salt & pepper, sage, paprika, oregano and lemon juice to the pot and stir
  • Now mix the corn starch very well with the water, there should not be any lumps
  • Add the mix to the pot and stir it in quickly
  • Again, bring the liquid to a boil and keep stirring
  • Once the liquid has boiled, turn down the heat
  • When the spaghetti and veggies are done you're ready to enjoy!


You can also break the spaghetti into smaller pieces, then it will be easier to stir.
It is important to bring the liquid to a boil when the corn starch is added because then they will be combined and the corn starch is activated as a binding agent.
Keyword easy, oil-free, one-pot, vegan