1-Pot SunButter Pasta

Easy 1-pot SunButter Pasta with lentil pasta and garden vegetables in a creamy SunButter-based sauce. Perfect to make for easy weeknight dinners!

There are just some meals or style of meals that I tend to make on a weekly basis. 

Wednesday is usually pasta night here at F&V. 

I love making pasta because it’s relatively inexpensive, easy to throw together, and tastes like a big hug mid-week. 

Growing up, pasta night usually meant red marinara on noodles with a a protein. 

But M isn’t the big fan of tomato sauces, which is fine, because  tomato sauces aren’t always the biggest fan of my stomach.

So, I’ve been experimenting with creamier sauce alternatives, like alfredo, pesto, and now…SunButter!

This 1-Pot SunButter Pasta is my latest favorite pasta dish. 

It’s made in in 1-pot with legume pasta and garden vegetables in a creamy SunButter-based sauce. 

It’s perfect to make for easy weeknight dinners– I usually get it on the table in less than 30 minutes before our standing Wednesday game night! 

The first step to this recipe is to make the SunButter Sauce.

I LOVE using No-Sugar-Added SunButter in this recipe! 

It adds the best “nutty” flavor with a hint of sea salt and makes the pasta super creamy. 

Not to mention it’s packed with plant-based protein and healthy fats! 

Here’s what you need for the SunButter Sauce:

• No-Sugar-Added SunButter
• Tamari Lite
• lime, squeezed
• chili garlic sauce
• filtered water 

That’s it!

Mix up the SunButter Sauce by adding all ingredients to a mixing bowl and whisking vigorously with a fork until it’s well-combined and creamy.

Meanwhile, cook the pasta according to the package instructions.

I chose a chickpea pasta for this recipe because it’s packed with protein and fiber with a great neutral flavor! 

Try a legume-based pasta of your choosing or use whatever pasta you have on hand. 

Drain the pasta and set it aside. 

Here’s what you need for the pasta:

• legume-based pasta 
• avocado oil
• zucchini
• carrots
• red cabbage
• red bell pepper
• Tamari Lite 

That’s all!

Rinse the pot and place it back on the burner over medium heat with a drizzle of avocado oil.

Once the pot is warm, add in your vegetables!

I chose a mix of zucchini, carrots, bell pepper, and red cabbage for mine.

However, any veggies will work here, so add whatever you have on hand! 

Cover the pot with a lid and steam the vegetables for about ~10 minutes, stirring occasionally, until the vegetables are fork tender.

In the last few minutes, add in the Tamari Lite and uncover the pot to allow most of the moisture to cook off. 

Now it’s time to add back in the pasta and the SunButter sauce!

Mix everything with a spatula so that all of the noodles and vegetables are coated in the sauce. 

If the pasta seems too dry, add a splash of filtered water and mix again. 

Warm up to pasta for about 1-2 minutes, then serve it immediately with sesame seeds, sriracha, and fresh cilantro. 

All of these toppings are optional, so add what sounds good and leave out the rest! 

Enjoy this 1-Pot SunButter Pasta as an easy weeknight meal. 

It’s great to make when you’re craving pasta, but not your typical spaghetti marinara situation. 

I love that this recipe is packed with plant-based protein, fiber, and healthy fats in one cozy bowl. 

It’s perfect for family dinners, meal prep, and pasta night. 

Leftovers can easily be reheated in the microwave! 

If the pasta is too stiff after being refrigerated, try adding a splash of water before reheating to make it creamy again.

Enjoy! 

If you make this 1-Pot SunButter Pasta, I want to hear about it.

Give me a shout on Instagram and use #floraandvino to show me yours.

Check out my Pinterest page to pin more recipes like this one to make later!

For more easy pasta recipes, check out my Avocado Tahini Pasta, 1-Pot Tomato Basil Pasta and Avocado Collard Greens Pesto Pasta.

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XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!