Easiest -Vegan Friendly- One Pot Pasta, Ever!

I’ve been making this dish for a LOOONG time. Way before I began this blog. And for some reason it only occurred to me yesterday, when I was about to make it again – like Hey! This would be a great one for that thing you’re doing, where you right about the food you make!

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It’s ridiculously easy to make, and I love making lazy meals that require no attention during cooking times, cause I’m just a lazy b*tch to be honest with you. I get home from work, and the last thing I want to do is cook dinner, when I still have a mountain of things to do before bed – not that anything is ever even done. I always end up watching The Good Wife – my new all time favouritist show ever, like EVER. If you haven’t watched it, it’s a courtroom drama and you get so attached to the characters like never before, and it’s super fun watching lawyers have it out at each other in the court room, kickin’ ass.

Anywaaaay… This pasta meal requires very minimal ingredients, is super easy and is Vegan, as long as you use a vegan stock (some vegetable stocks actually have milk stuffs in it. So be careful if you’re vegan). I quite like Bouillon vegan stock powder – I actually just like powdered stock vs cubes if I’m making instant stock. It mixes better into the water, in my opinion – but hey, you do you boo. Whatever works.

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Oh and one major MAJOR plus is the only dish you use is one big pot. That’s it. Oh and something to make your stock in, but that’s all you need… oh and a spoon. Okay three things to wash. This especially good for me who likes to accumulate a gazillion dishes when cooking, which Tom loves to have a good whinge about (whoever doesn’t cook washes the dishes in this household)

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So you basically just wanna dump all your ingredients together in this one big pot, turn the heat on and cook for like 15 minutes – until the pasta is cooked and it’s all come together into a nice little goopy dish and gloopy goodness.

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Ingredients:

  • Spaghetti or Linguini
  • Vegan/Vegetable stock (I used 800ml, but this was a bit too much – just use enough to cover all ingredients, no more)
  • One large onion (finely chopped)
  • 1-2 garlic cloves
  • 10-15 cherry tomatoes
  • Drizzle of olive oil (or beano Italian oil mix if you happen to have any – cause it’s AMAZING)
  • Fresh basil
  • Dried oregano
  • Salt and pepper
  • Dried parsley
  • Button mushrooms, courgette/zuchini and cooked prawns (all optional)

Method:

  • Prep your ingredients. You know me, I like to prep everything before I begin cooking anything. So finely chop your onion, chop/mince the garlic cloves. Slice the cherry tomatoes into halves. Slice the mushrooms and boil the kettle to pour into a measuring jug with two tablespoons of stock powder (or one/two cubes if that’s what you’re using)
  • Now everything is prepped, here is where you see just how easy this dish is. Usually you have to cook the onion and garlic first then add ingredients bit by bit. BUT NOT THIS TIME MY FRIEND. In this dish all you need to do is add EVERYTHING in one go. Everything but the courgette and prawns – if you went with them in your dish.
  • So in the big pot, add your spaghetti – I snap mine in half to avoid having to slowely immerse it into water bit by bit, as at full length it’s too big for my pan………. *cough*. Add the spaghetti, chopped onion, garlic, dried herbs, salt pepper, Fresh basil (save some for later too) cherry tomatoes and mushroom (if you’re having mushrooms), drizzle oil over everything and finally pour in the stock and set the heat on to medium. Leave to cook for 12 minutes.
  • After 12 minutes add the prawns and sliced courgette if you want those ingredients. Cook for a further 3-5 minutes. Hopefully your pasta dish should have come together and be gloopy like my pictures shown above. If not, keep cooking until some of the liquid has reduced more.
  • When you’re happy with the gloopyness, serve and sprinkle on fresh chopped basil. Add parmesan as well if you want. Or a vegan alternative. I’ve heard yeaste flakes work for cheesy-ness.

 

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