One Pot Thai Peanut Veggie Pasta is whole wheat spaghetti and plenty of veggies in a flavorful Thai peanut sauce. It’s on the table in under 30 minutes!

One Pot Thai Peanut Veggie Pasta is whole wheat spaghetti and plenty of veggies in a flavorful Thai peanut sauce. It's a delicious meatless meal that's on the table in 30 minutes! @FlavortheMoment

Being that it’s summer time and about a bazillion degrees outside, I’ve been trying really hard not to turn that oven on.  My kids talked me into meatloaf yesterday and I paid for it in sweaty tears.

All in the name of trying to keep the kids happy right?

Normally I’ll steer them in the direction of grilled food, but if I’m not grilling, it’s a safe bet that I’m making pasta. This One Pot Thai Peanut Veggie Pasta is even better, because you only have to wash ONE POT (as the name suggests), and it’s on the table in 30 minutes or less.

Speaking of 30 minutes, it’s 30 Minute Thursday!  That means you gain access to more than just my 30 minute meal because I’ve joined forces with some blogging friends to bring you even more.

We feel the agony of the crazy dinner rush on those busy weeknights and want to help by giving you plenty of options!  To check out the other 30 minute meal options, scroll down to the bottom of this post. 🙂

thai peanut veggie pasta skillet overhead with wooden spoon

One Pot Thai Peanut Veggie Pasta

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.

We’ve got the tanginess of rice wine vinegar, umami from the soy sauce, a citrus kick from the lime juice, and creaminess from the peanut butter.  Sounds good, right?  It gets better from there, because we also have freshness from lots of chopped cilantro and a nice crunch from chopped peanuts.

I told you it got better!

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 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 Peanut Veggie 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! 🙂

If you’re longing for these flavors without the carbs, check out my recipe for Vegetarian Thai Peanut Zucchini Noodles.

thai peanut veggie pasta served in small bowl with lime

Don’t forget about the other delicious 30 Minute Thursday recipes!

Greek Chicken Kabobs with Tzatziki Sauce from Bake.Eat.Repeat

Chilled Lettuce, Cucumber and Pea Soup from Floating Kitchen

Greek Quinoa Grilled Zucchini Boats from Kristine’s Kitchen

One Pan Chicken Enchilada Bake from Pumpkin ‘N Spice

Healthier Skillet Lasagna from The Recipe Rebel

thai peanut veggie pasta in skillet with wooden spoon

One Pot Thai Peanut Veggie Pasta

One Pot Thai Peanut Veggie Pasta is whole wheat spaghetti and plenty of veggies in a flavorful Thai peanut sauce. It's on the table in under 30 minutes!

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  • 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.


Serving: 1g, Calories: 342kcal, Carbohydrates: 38g, Protein: 15g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 13g, Sodium: 917mg, Fiber: 6g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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