one pot pasta
This recipe for one pot pasta is originally from Martha Stewart and is reproduced all over the internet in various versions.
I have to say I was skeptical, but I am really surprised at the outcome. It is good. I don’t know that I’d always cook pasta like this, but if you are in a hurry and want a ‘brain in neutral’ dish to cook, it really can’t be beaten. It takes about 15 minutes, with no complicated preparations and no draining.
Throw everything in a pot, stir, cook, stir again, throw some vegan parmesan on the top, eat.
I’ve cooked this a few times, and have tinkered with the recipe by throwing in some extra ingredients at the end, sometimes spinach leaves to wilt, sometimes a few artichoke pieces in oil, and sometimes a dollop of cashew cheese.
With virtually no work, you end up with al dente pasta coated with an unctuous flavourful sauce. And only one pot to clean. Perfect for when you come home and just cannot be bothered. It is as easy as making two minute noodles, but yummier, and with your dignity left intact.
I’ve done the recipe for one, but it scales up well, just double, triple or quadruple the ingredients.
These two photos feature one I made with some spinach added at the end, and another with fewer tomatoes and some cashew cheese stirred through, creating a creamy tomato sauce.
- 90 grams pasta (choose one that has a cooking time of 8 minutes or less)
- 12 cherry tomatoes, halved
- ¼ small onion, thinly sliced
- 1 clove garlic, thinly sliced
- a pinch of chilli flakes (optional)
- ½ teaspoon salt
- fresh basil, or 1 teaspoon prepared dairy free pesto
- ½ tablespoon extra-virgin olive oil
- 1¼ cups water
- Grated vegan parmesan cheese, for serving. I used vegusto piquant.
- Combine everything except the parmesan in a large pot. Bring to a boil over high heat. Lower the heat and simmer, stirring pasta every minute or two until the pasta is al dente and water has nearly evaporated, about 9 minutes.