I’m not going to pretend that I’m the first person to come up with a one-pot pasta concept – or even that a one-pot pasta is a super innovative concept to begin with.
But a one-pot pasta does speak to everything that I always wanted Urban Garlic to be: a source for simple and uncomplicated meals that aren’t eaten faster than they’re cooked (for the most part). And this one-pot pasta is filled with so many delicious vegetables, it feels like I’m eating my (nonexistent) garden… with some carbs thrown in there.
In fact, I think that phrase would describe my diet as a whole: eating a garden, with some carbs thrown in there.
I used whole wheat linguini with spinach flavouring in this recipe. You can technically use with any pasta you like, but I do recommend a longer pasta like linguine, fettuccine or spaghetti. I also can’t speak for whether or not a gluten-free pasta would require more or less time. I’ve still classified this as having a gluten-free option, but for those more familiar with gluten-free pasta, use your worldly, wheat-free wisdom!
You’ll notice this recipe also incorporates broccoli stock but not broccoli itself. You can feel free to add broccoli, but I thought this was a great excuse to use one of the unsung heroes of the kitchen: broccoli stock! In our efforts to reduce food waste, a lot of our food waste ends up going into either a vegetable broth or other forms of food.
Super veggie one-pot pasta, serves four to five
- Gluten-free option
- Refined sugar-free
- Prep time: 5-10 minutes
- Cook time: 18-20 minutes (6 minutes active)
- 1 tbsp extra-virgin olive oil
- 5 cloves of garlic
- 1 leek (fat white part), thinly sliced
- 4-5 asparagus stalks, cut into 1″ pieces
- 1 1/2 cup grape tomatoes, halved
- One broccoli stock, shredded
- One 13.5 oz package fettuccine, linguine or spaghetti
- 5 cups water
- 1 cube vegetable or mushroom bouillon powder (or 2 tsp bouillon powder)
- 1/4 tsp red pepper flakes
- 1/2 tsp dried parsely
- 2 sprigs fresh basil, plus more for garnish
- 1-2 handfulls baby spinach
- Optional add-ins: vegan mince of faux-meat, vegan parmesan
- Heat oil in a large pan over medium heat. Sauté the garlic and leek until translucent and fragrant (about 5 minutes).
- Add in all the other ingredients (vegetables, liquid, bouillon, spices, pasta) except the spinach and the optional parm and protein. Bring heat to high.
- Once the mixture has reached a roaring boil, reduce heat to a low boil. Let cook uncovered for 10 minutes.
- When the pasta seems just shy of al dente, add the spinach, stir in, cover and let cook for one minute or until the spinach is wilted.
- When most of the moisture is absorbed, your pasta is ready! Serve with tongs in order to capture all the veggie goodness.
You can mix in a nut-or-seed-based parm, a protein like my mushroom-tempeh mince, or just let it shine by itself. Either way, you’ve earned yourself a nice, carby plate of convenience!