One Pot Thai Pasta
One Pot Thai Pasta is whole wheat spaghetti and colorful veggies in a flavorful Thai peanut sauce. It’s a satisfying vegetarian dinner that’s on the table in under 30 minutes!
This time of year I’m typically grilling food for dinner, but if I’m not, it’s a safe bet that I’m making pasta.
One pot pasta recipes are my favorite because there’s only one pot to wash (hence the name!), and it’s on the table in about 30 minutes from start to finish.
Pasta primavera and chicken pesto pasta are dinnertime staples, but this One Pot Thai Pasta is my personal favorite.
I’ve made this vegetarian pasta recipe several times in the past few months, and it still seems like a treat every time I eat it. The flavors in the Thai peanut sauce are some of my favorite.
The sauce has the tanginess of rice wine vinegar, umami from the soy sauce, a citrus kick from the lime juice, and creaminess from the peanut butter.
It gets better from there, because we also have freshness from lots of chopped cilantro and a nice crunch from chopped peanuts.
The peanut butter isn’t the only thing that makes this creamy. One pot pastas are notorious for being really creamy because the starches from the pasta go right into the sauce as it cooks. It’s like magic, and it’s what makes this pasta sauce so silky and smooth.
Even though this vegetarian pasta recipe is lightning quick, you can prep your veggies in advance to make things go even faster. And did I mention that this is customizable?
You can always omit the veggies that you don’t like or have, and add anything that you do. And if you want to add a more protein to this meal, simply serve it with some rotisserie or leftover chicken.
This One Pot Thai Pasta is ultra creamy and is the perfect dish for Meatless Monday. The leftovers also happen to be great for lunch (take it from me).
It’s a one-pot-30-minute-wonder that you don’t want to miss! 🙂
More one pot pasta recipes you’ll love:
- 3-Ingredient One Pot Pasta by Kim’s Kravings
- Pasta e fagioli
- Farfalle pasta
- Red pepper pasta
- Skillet lasagna
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
One Pot Thai Pasta
- 1 tablespoon olive oil
- 1/2 red onion halved and sliced into half moons
- 16 ounces cremini mushrooms stemmed and sliced
- 1 large carrot cut into matchsticks
- 2 cloves garlic
- 1 tablespoon grated fresh ginger*
- 1 large bell pepper sliced (I used 1/2 yellow and 1/2 red)
- 5 tablespoons reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons creamy peanut butter
- 3 1/2 cups low sodium vegetable broth
- 8 ounces whole wheat spaghetti
- 1 lime juiced; plus more for serving
- 1/2 cup chopped cilantro
- 1/2 cup chopped peanuts
- Heat the olive oil in a large skillet over medium heat. Add the red onion, mushrooms, and carrots and cook for 5 minutes or until softened. Add the garlic, ginger, and bell pepper and saute 2 minutes.
- Whisk together the soy sauce, vinegar, and peanut butter. Add to the skillet, followed by the broth, and stir to combine.
- Add the spaghetti and stir as it softens. Increase the heat to medium high, cover, and bring to a boil. Remove the lid and lower the heat to medium. Cook for 9-12 minutes or until the pasta is al dente and has absorbed most of the liquid, stirring occasionally.
- Remove from heat and stir in the lime juice and cilantro. Serve with the chopped peanuts, extra lime, and enjoy!
- Veggies may be prepped in advance to make this meal go even faster!
- Add tofu or chicken to add more protein to this meal.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
47 Comments on “One Pot Thai Pasta”
God bless you for making meatloaf for your kids!!! you are a great mom! 🙂 and this One Pot Thai Peanut Veggie Pasta is calling my name! looks delicious!!!!
Thank you so much, Alice, and the things we do for our kids, right? 🙂
I hope your kids enjoyed that meatloaf! I try not to turn on my oven too much during the summer, but sometimes it just gets the best of me. I do love pasta though, especially when it’s made in one pot! This thai version sounds SO good, Marcie! Definitely something different that my husband would just love!
They did love the meatloaf, Gayle — they can’t get enough of the stuff! Thank you, Gayle! 🙂
Looks amazing, Marcie. And definitely a better Summer dish than meatloaf! But aren’t you sweet to make that for your family, even though it was 90 billion degrees out! Love me some thai flavors, so this is right up my alley!
Yeah, meatloaf is NOT for summer…I need to try grilling it! lol Thanks, Liz!
This pasta looks delicious, Marcie! And your photos are gorgeous!! I’m definitely making this soon – love the one pot meals! 😉
Thank you, Kristine! I wish I could say my kids were on board with this but sadly they weren’t…why oh why don’t they like spaghetti more???
wow Marcie, this pasta looks absolutely beautiful and inviting! yum, sounds so flavorful! I just want to dig in right away!
Thank you, Manali! Thai peanut for the win! 🙂
I am alll about any sort of asian dish and this pasta is so right up my alley! I LOVEEEE peanut noodles! haha And with all these veggies? Can you send me some for dinner tonight so I don’t have to cook?? 🙂
I can send you some or you can COME ON OVER! 🙂
You are the sweetest for making meatloaf for your kiddos in this heat. I would totally choose this 30 minute meal any day, it looks incredible! Love me some Thai flavors and with all those pretty veggies and only one pot to clean? Sign me up! 🙂
You’re all signed up, Kelly — thank you! 🙂
Okay, this is just perfection. Quick, easy, and totally 100% delicious. I cannot wait to add this to my family’s weeknight dinner menu! Yum!
Thank you so much, Karly! 🙂
These thai peanut veggie look addictive! Pinning 🙂
Love ne pot meals Marcie and this looks like a delicious one, perfect for those meatless nights.
Thank you, Cheri!
This looks amazing. I’m trying very hard not to turn on the oven these days too – so grilling and pasta are the things we’re eating a lot of too! I love Thai flavours and this pasta sounds fantastic. Can’t wait to make it!
Thank you, Stacey!
Mmmm I am loving it. Great recipe idea for this weekend!!! Thanks for sharing Marcie. 🙂
Thank you, Puja, and have a great weekend!
I love anything with peanut butter in it. Yum!!
Love that this meal can be made in 30 minutes. 🙂
Me too…thanks, Christin! 🙂
I always love all the delicious and easy meals that 30 minute Thursday brings about – this thai veggie pasta is no exception! Love all the veggies and I’ve definitely got to try it soon.
I love this recipe, Marcie! I’ve been enjoying the most incredible Thai food on my trip and would love to have an easy one pot version to make at home. Also, peanut sauce is pretty much everything I need in life. Hopefully your kids ask for this instead of meatloaf from now on so you don’t have to sweat! 😉
Thank you, Sarah, and I’m so envious of you going on that amazing trip and eating all that Thai food! You must’ve had the best time, and this pasta probably wouldn’t hold a candle to that authentic Thai you experienced but it’s a step in the right direction. haha
I love one pot dishes and I always need more ideas!
Me too! 🙂
This turned out great! I made mine with tofu and I think next time I’ll try adding in some bok choy. The flavors all melded together really well, will definitely be making this again!
I’m so glad you enjoyed the pasta Laura and thank you so much for taking the time to leave your feedback! 🙂
A+ I added Bok Choy and used Buckwheat Soba noodles. This recipe is a keeper! Thank you!
Bok choy and buckwheat soba noodles sound amazing! Thank you for taking the time to leave your feedback Suzanne — I appreciate it!
Tastes great but was way too much water/ broth,my pasta cooked and there was a lot of water still. Didn’t want it to be over cooked so I pulled it off the stove. Otherwise tasty, thanks!
Hi Miki! I’m sorry to hear that this dish turned out watery for you. Thank you for leaving your feedback!
Thanks for a fun recipe, Marcie. It warmed me up twice, once while cooking then again when I ate it. I was chilly since it’s as cold as it ever gets here in sunny, southern California. We only have crunchy PB but it worked out fine, lots of little nut bits throughout. I had to improvise for the soy sauce and use Teriyaki sauce and a little sesame seed oil. Also, I cooked the pasta separately since it didn’t look like my pot was big enough. Everything melded together in the end, in my serving dish….. or ‘got married’, as my mom used to say.
I’m so glad that you enjoyed the recipe Susan and thank you for leaving your feedback. I appreciate it!
I never comment on recipes, but I HAD to here. OMG! I made this tonight and even my picky 5 year old chowed it down. Sooooo yummy! I did make the pasta separate and then added to the veggie/sauce. I made it two hours ago and want more, ha ha!
It makes me so happy to hear this — thank you for leaving your feedback! And I’m especially glad that your 5 year old loved it! 🙂
Curious, how would you prepare the tofu if you added it to this dish?
I would add the tofu in during the last 5-10 minutes or so to impart some flavor. I don’t use it, but that’s what I would try!
Thanks Marcie! I am new to your site and have found some great recipes to try!
Welcome Suzy and enjoy!
Delicious dish. Thanks for sharing. You can add some chili oil/flakes for garnishing as well. Mine turns out really good. I would sauté garlic and ginger before the veggies the next time I make it so it even smells better. This is gonna be one of my favorite go-to weeknight dinner.
Glad you enjoyed this Krystal and thanks so much for the feedback! 🙂