This vegan one pot pasta may be the best one I have tried so far.
I actually burned the pot quite a lot cooking this one for the first time but I also learned my lesson – never cook pasta without adding a bit of water first. This is a perfect weekday meal as apart from all the cutting and chopping, there is only one pot to wash and very little to do. If you have a food processor and you don’t even cut most things, it may even take you less than 30 minutes to make. Because the pasta is cooked right in the sauce, in your pot or skillet, one pot pasta saves time. The spaghetti noodles soak up all of the goodness of the ingredients in this dish, resulting in excellent pasta.
As I am starting a new job soon, I am trying to discover as many quick and savory vegan meals for my weekdays, and this one is definitely getting added to the list. Not that I tried it much – my boyfriend ate the whole thing.
Beans in pasta… whut?
Yes, you may find it a bit weird at first but beans in pasta actually taste quite great. If your pasta is with tomato sauce, the beans’ neutral taste balances the two flavors for a tasty, vegan one pot pasta meal.
Which type of pasta should I use?
Use the pasta that YOU like best (or whoever you are cooking for). I personally like most the spaghetti type of pasta, but this would work great with any slow cooking pasta. Avoid pasta that cooks in 3-5 minutes as it may get way too soggy. However, you may also experience issues with thick slow cooking pasta as it may not get cooked evenly – perhaps spaghetti are the best choice.
- If you are having trouble fitting the pasta, don’t be afraid to break it into smaller pieces. Of course, it’s best not to for authentic visuals but… who cares?
- Make sure to cut up your sundried tomatoes.
- You can cook this with 2 cans of beans instead of 1 for extra protein.
Savory Vegan One Pot Pasta
One Pot Vegan Pasta
- 1 squash
- 1 onion
- 2 cloves garlic
- 20 pieces cherry tomatoes
- 1 can butter beans 250g (you can use another type of beans too)
- 2 medium carrots
- 1 cup sun-dried tomatoes
- 2 cups tomato sauce
- 1 tbsp dried basil
- 2 tbsp oil of choice
- ½ block vegetable bouillon
- 1 tbsp oregano
- 1-2 cups water
- Start by preparing all things by chopping them up and putting them in a large pot.
- Add every ingredient to the pot except the pasta. Add only 250ml of water at first (You can dissolve your bouillon in it, or just add the bouillon straight to the pot).
- Turn on to medium heat and make it cook while stirring often.
- When it boils, add the pasta making sure it is covered – if necessary add more water.
- Remember to stir often so that it doesn't burn on the bottom like mine did.
- In around 10-14 minutes your pasta should be done.
- Taste and add more salt if needed.
- Serve immediately or later. If you serve the pasta later it may become a bit more dry and it helps if you warm it up in the pot with a bit of tomato sauce/water before serving.
You can also keep the pasta in the fridge for 3 days but remember that pasta is best fresh.
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