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One-Pot Cheeseburger Pasta Recipe

One-Pot Cheeseburger Pasta swaps meat for plant-based crumbles, coating tender pasta in a rich, melty vegan “cheddar” sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 12 oz vegan ground “beef” crumbles
  • 8 oz uncooked elbow macaroni or small pasta
  • 1 Tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 can 14 oz crushed tomatoes
  • 2 cups vegetable broth
  • 1 cup unsweetened plant milk
  • 1 cup shredded vegan cheddar
  • 2 Tbsp nutritional yeast
  • 2 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • Salt and black pepper to taste
  • 2 Tbsp diced dill pickles optional garnish

Method
 

  1. Heat olive oil in your pot over medium heat.
  2. Sauté onion and garlic until fragrant, about 2 minutes.
  3. Add vegan crumbles; cook 4–5 minutes until lightly browned.
  4. Stir in crushed tomatoes, vegetable broth, plant milk, mustard, and maple syrup.
  5. Bring to a simmer, then stir in pasta. Cover and cook 12–15 minutes, stirring occasionally, until pasta is tender.
  6. Remove lid; stir in vegan cheddar and nutritional yeast until sauce becomes creamy.
  7. Season with salt and pepper. Garnish with pickles for that cheeseburger kick.

Notes

Nutritional values (per serving)

  • Calories: 430
  • Total Fat: 18 g
  • Saturated Fat: 6 g
  • Carbohydrates: Fifty-two 52 g
  • Fiber: 6 g
  • Protein: 15 g

Vitamins and minerals (per serving)

  • Iron: 20%
  • Calcium: 18%
  • Vitamin A: 10%
  • Vitamin C: 12%
  • Vitamin K: 15%

Additional notes/tips to enhance flavor

  • Swap Dijon for yellow mustard for a sweeter bite.
  • Stir in finely chopped jalapeño for a sassy heat.
  • Use homemade vegan “cheddar” shreds or a melty brand you trust for max creaminess.
  • Top with crispy fried onions to mimic that burger crunch.
Enjoy your all-in-one, plant-powered comfort feast—because adulting doesn’t mean bland dinners!