Vegan One Pot Pasta
by: claire cary
Veggie packed and easy to make, this one pot pasta deserves a spot on your weekly dinner rotation! It's creamy, made with simple pantry staple ingredients and comes together in just 30 minutes.
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Ingredients
- 12 ounces* uncooked pasta I used gluten free
- 1 medium zucchini
- 10 ounces grape or cherry tomatoes, halved
- 5 ounces mushrooms
- 1 medium red onion
- 4 large cloves garlic
- 2 tbsp olive oil
- 1 cup tomato sauce
- 3 1/2-4 cups low sodium vegetable broth
- ½ cup cashew cream click for recipe
- 2 tbsp tomato paste
- 1 tsp salt decrease if using regular sodium broth
- 1 tsp dried basil
- ½ tsp Italian seasoning
- ½ tsp red pepper flakes
- ¼ tsp black pepper
- 1 tbsp all purpose flour I used gluten free
Instructions
- Mince the garlic and finely dice the onion and add to a large pot or dutch oven with the olive oil.
- Saute until translucent, about 5 minutes.
- Add the sliced mushrooms, diced zucchini and saute an additional 5 minutes.
- Add in all remaining ingredients and stir to combine.
- Bring to a boil, reduce heat to low and cover with the lid slightly ajar. Let simmer for 10-15 minutes or until the liquid is absorbed and the pasta is cooked through.
- You don't want the heat too high or too low or the liquid can cook off before the pasta is done cooking. If it's too low, however, the pasta will be done before the liquid is absorbed. A nice low simmer is ideal.
- If the liquid is absorbed but the pasta isn't done, add in another 1/2-1 cup of WARM vegetable broth. If it's too liquidy and the pasta is cooked, stir in an additional tablespoon of two of flour to absorb the liquid.
- Serve immediately with fresh basil and enjoy.
Notes
I used low sodium vegetable broth for this recipe so the flavor was best with about 1 tsp of salt added. If you're using regular broth, I suggest not adding any extra salt until the end as needed.
If you notice the noodles are cooking too quickly before the liquid is absorb, let the pasta simmer with the lid off. If they aren't cooking fast enough but the liquid is cooking off, reduce the heat further and keep the lid tightly sealed.
The cashew cream can easily be omitted if you have nut allergies or prefer a lighter sauce. You can also sub for about 1/4 cup tahini.
Please note it is 12 ounces of pasta by weight, not volume.
Serving: 1bowl / Calories: 462kcal / Carbohydrates: 82g / Protein: 15g / Fat: 9g / Saturated Fat: 1g / Fiber: 6g / Sugar: 13g
