Our last lunch idea for this week is this simple, creamy and absolutely delicious one pot pasta. It literally took me 15 minutes to whip up this meal and it was absolutely incredible. I find that one pot pasta dishes are more flavourful than just making the pasta and sauce separately because the pasta gets to actually cook in the sauce and absorb all the flavours
Ingredients–makes 3 servings
- 1 garlic clove minced
- 1/2 medium red onion chopped
- 1 cup of mushrooms ( I used a mixture of button and portobello mushrooms)
- 2 tbsp of tomato paste
- Spices: 0.5 tsp each of dried oregano, dried basil, dried thyme, dried rosemary and cayenne pepper
- 1 cube of vegetable bouillon (I bought mine from Bulk Barn)
- 1 cup of low sodium tomato purée
- 1 tomato diced
- 2 cups of water
- 2 cups of pasta (you can use any other type of pasta)
- 2 heaping handfuls of spinach
- 1/2 medium zucchini chopped
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- Juice of half a lemon
- In a large pot add about 1/2 cup of water and sauté the onions, garlic and spices in the water till the onions are translucent.
- Add the mushrooms and cover the pot for a few minutes at medium heat till the onions and mushrooms are softer and have shrunk in size.
- After the mushrooms have shrunk, add the tomato paste, mix it in, then add the tomato sauce, diced tomatoes, chopped veggies and 1 cup of water
- Cover the pot and let the sauce simmer for a few minutes
- Then add the pasta and mix everything all together
- After thoroughly mixing, add the water and cover the pot till the pasta is cooked through, time varies depending on the type of pasta you use. To check if it is cooked, spoon out one pasta and check to see if it is soft.
- When cooked through, add the lemon juice and the spinach and let the spinach wilt down; this generally takes about a minute so do not worry about the pasta over cooking.
- After the spinach is wilted, the pasta is ready to eat
- Top with some fresh parsley and nutritional yeast for some added cheesy flavour.