Veggie one pot pasta with Kalamata olives and vegan nut parmesan

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings

One-pot pasta: a delicious, nearly effortless dinner, and only one pot to wash afterwards. Do we have your attention yet? What makes this pasta dish both tasty and "one-pot" is that the pasta cooks in its own sauce. This dish is made even more fantastic is the addition of our easy, typically "Prana" addition of a vegan nut parmesan. Prepared with a base of nuts (Brazil and/or almonds, cashews), nutritional yeast, garlic and salt and pepper, vegan parmesan improves any dish it touches, from pasta dishes to salads, along with quinoa, couscous, and grilled vegetables. It'll keep in a sealed container in the fridge for up to two weeks. Now get out your food processors and try it!

One-pot pasta with veggies and Kalamata olives


  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 1 small yellow onion
  • 1 zucchini
  • 2 cups of diced tomatoes (equivalent to a 796ml can)
  • 1/2 cup of pitted Kalamata olives
  • 2 teaspoons of herbes de Provence
  • 1 teaspoon of sea salt
  • 300g of uncooked spaghetti or linguini
  • 2 1/2 cups of vegetable broth or water
  • 1 cup of fresh spinach
  • Toppings: fresh chopped basil and vegan parmesan


  1. Finely chop the garlic. Mince the onions. Cut the zucchini into half-circles.
  2. In a large pot, heat the garlic, onion and zucchini in the olive oil until the onions are translucent.
  3. Add the tomatoes, olives, spices, salt and pasta. Mix to coat.
  4. Pour in the vegetable broth. Bring to boil. Reduce heat so that it maintains a low boil for 5 to 8 minutes, stirring regularly until the pasta is al dente. If there's too much broth leftover, take out the extra with a ladle.
  5. While the pasta is cooking, prepare the vegan parmesan.
  6. When the pasta is al dente, add the spinach, stir well and season to taste. Garnish with basil and vegan parmesan.

Vegan nut parmesan


  • 1 cup of (or the nut of your choice)
  • 1 small clove of garlic
  • 1 teaspoon of Algarve sea salt
  • 3 tablespoons of nutritional yeast


  1. Mix all the ingredients in a food processor for about 45 seconds, until the texture is fine and grainy.
  2. This vegan parmesan makes a great addition to pasta dishes, salads, quinoa, couscous, and grilled vegetables.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.