Vegan One Pot Pasta
No straining, no boiling water, you will love how easy this one pan pasta is! Cook everything up in one pot for a delicious, wholesome meal the whole family will enjoy.
Ingredients
- 2 tbspextra virgin olive oil (30g)
- ½ cupdiced white onion (130 g)
- 3 clovesgarlic (grated or crushed (15 g))
- 2 tspdried basil
- 2 tspdried oregano
- 1 tspdried thyme
- 1 tspsalt
- 1 tspfresh cracked black pepper
- ½ tspred pepper flakes
- 1 mediumzucchini diced (175 g, 1 heaping cup)
- 1red bell pepper (core and seeds removed and diced (210 g))
- 2 cupswhite mushrooms (sliced (225 g))
- 128 oz can crushed tomato (794 g)
- 4 cupsvegetable stock (1000 ml)
- 5 cupsdry rotini (350 g)
- 2heaping cups finely chopped kale (70 g)
Directions
- 1
Saute Onion and Garlic: Heat the olive oil in a large heavy bottom pot or large skillet over medium heat. Once hot, sauté 1/2 cup sliced white onions with 2 cloves of minced garlic for 2-3 minutes until fragrant and starting to soften.
- 2
Season with Herbs: Add the 2 tsp each dried basil and oregano, 1 tsp each dried thyme, salt and pepper and 1/2 tsp of red pepper flakes and continue to cook for an additional minute, stirring often.
- 3
Add Veggies: Add 2 cups sliced mushrooms, 1 heaping cup of diced zucchini and 1 diced red bell pepper and cook for approximately 5 minutes, until mushrooms are soft, stirring often.
- 4
Add Pasta and Liquid: Stir in 5 cups of uncooked rotini, 4 cups of broth and the can of crushed tomatoes.
- 5
Cook Pasta: Bring to a light simmer and allow to cook uncovered for 12-14 minutes until the pasta is a slightly under done al dente, stirring frequently to ensure nothing is sticking to the bottom of the pot.
- 6
Add Kale: Once the pasta is cooked al dente, stir in the chopped kale and remove from heat. Allow to sit for 3-5 minutes.
- 7
Serve pasta with freshly chopped parsley or basil, fresh cracked black pepper and vegan parmesan.