One Pot Pasta
This One Pot Pasta is the easiest dinner to make with minimal cleanup and can be made from start to finish in less than an hour.
Servings 5
Calories 526kcal
Cost $20
Equipment
- 1 pot non stick and large enough to fit all of the pasta and veggies
- 1 knife sharp enough to cut the veggies
- 1 cheese grater optional for vegan parmesan on top
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic
- 1 pint cherry tomatoes quartered
- 1 zucchini diced
- 1 bell pepper diced
- 16 oz pasta
- 1 cup coconut milk canned, full fat, unsweetened
- 2 cups vegetable broth
- 2 cups water
- 2 cups marinara sauce
- ¼ cup nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- pinch chili flakes
- pinch salt and pepper
- 2 cups spinach chopped
Garnish
- basil fresh
- vegan parmesan
Instructions
- Start by chopping the tomatoes, zucchini and bell peppers into small cubes.
- Then, saute the garlic, tomatoes, zucchini and bell pepper in oil for 5 minutes on medium high heat.
- Add in the pasta, coconut milk, broth, water, marinara and spices and mix well.
- Bring the pot to a boil and stir every minute until it thickens up and pasta is cooked.
- Add in the spinach when it’s done cooking and mix until wilted.
- Garnish with basil and parmesan (I use dairy-free) and serve fresh.
Notes
- If you're out of pasta, you can use rice or quinoa. Or, if you are gluten free, sub out regular pasta for a gluten free pasta of choice.
- Stir the pot continuously so that the pasta doesn't stick.
- Chop the tomatoes, zucchini, and bell peppers in bite size pieces before cooking.
- If the liquid in the pot runs out and the pasta still isn't done, add more vegetable broth or water in 1 cup increments until the pasta cooks to your liking.
Nutrition
Serving: 1g | Calories: 526kcal | Carbohydrates: 84g | Protein: 18g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 505mg | Potassium: 1083mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2844IU | Vitamin C: 71mg | Calcium: 89mg | Iron: 5mg
