Vegan One Pot Pasta Recipe

Introduction

This Vegan One Pot Pasta is a hearty, flavorful meal that comes together quickly and easily. Packed with fresh vegetables and herbs, it’s a wholesome dish perfect for busy weeknights or anytime you want comfort food without the fuss.

Ingredients

• 2 tbsp extra virgin olive oil (30g)
• 1/2 cup diced white onion (130g)
• 3 cloves garlic, grated or crushed (15g)
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp fresh cracked black pepper
• 1/2 tsp red pepper flakes
• 1 medium zucchini, diced (175g, about 1 heaping cup)
• 1 red bell pepper, core and seeds removed, diced (210g)
• 2 cups white mushrooms, sliced (225g)
• 1 28 oz can crushed tomatoes (794g)
• 4 cups vegetable stock (1000 ml)
• 5 cups dry rotini pasta (350g)
• 2 heaping cups finely chopped kale (70g)

Instructions

1. Step 1: Heat the olive oil in a large heavy-bottom pot or skillet over medium heat. Once hot, sauté the diced onion with 2 cloves of minced garlic for 2-3 minutes until fragrant and starting to soften.
2. Step 2: Add the dried basil, oregano, thyme, salt, black pepper, and red pepper flakes. Cook for another minute, stirring frequently to release the herbs’ aroma.
3. Step 3: Stir in the mushrooms, diced zucchini, and red bell pepper. Cook for about 5 minutes until the mushrooms have softened, stirring often to prevent sticking.
4. Step 4: Add the dry rotini pasta, vegetable stock, and the can of crushed tomatoes. Stir everything together until combined.
5. Step 5: Bring the mixture to a light simmer. Cook uncovered for 12 to 14 minutes, stirring frequently to keep the pasta from sticking to the bottom. The pasta should be just slightly underdone and al dente.
6. Step 6: Stir in the chopped kale and remove the pot from heat. Let the pasta sit for 3-5 minutes to allow the kale to wilt and the flavors to meld.
7. Step 7: Serve hot, garnished with freshly chopped parsley or basil, a crack of black pepper, and vegan parmesan if desired.

Tips & Variations

• For a creamier texture, stir in a splash of coconut milk or a dollop of vegan cashew cream before adding the kale.
• Feel free to swap rotini for penne, fusilli, or any pasta shape you have on hand.
• Add crushed red pepper to taste for extra heat or leave it out for a milder dish.
• Use fresh herbs instead of dried for a brighter flavor, adding them at the end of cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this recipe?

Yes, this recipe is very flexible. You can add or substitute vegetables like spinach, carrots, or eggplant depending on what you have available.

Is it necessary to stir the pasta often while cooking?

Yes, stirring frequently helps prevent the pasta from sticking to the bottom of the pot, ensuring even cooking and preventing burning.