One-pot pasta dishes are life savers. You literally just have to chuck a bunch of veggies, herbs and spices into a pot, add some pasta and freshly boiled water then let it cook. No draining is needed as the past absorbs all of the water and flavours in the pot.

When I have a little extra time, I like to get a little fancier with my one-pot pasta by preparing special sauces which would be added to the pot while cooking. These sauces add to the medley of flavours which make a one-pot pasta so amazing. Depending on the contents of the sauce, it could contribute to the creaminess of the final dish.

The recipe which I have chosen to share with you is that of my tomato-veggie one-pot pasta. It is packed with nutrients and a flavour that leaves you not only eating more than you planned but licking your plate too! It leaves you not wanting to waste even the minutest bit of the dish.

I will not be getting into the health benefits of the nutrients found in this dish although I will be listing the vitamins, minerals and antioxidants found in it as they have been described in previous recipe posts. These nutrients include vitamin A, vitamin C, B-Complex vitamins (thiamin (B-1), riboflavin (B-2), pantothenic acid (B-5), pyridoxamine (B-6) and folic acid (B-9)), vitamin K, flavonoids (kaempferol, dihydroflaonols, anthocyanins and isorhamnetin), sodium, sulfur-containing compounds, iron, calcium, magnesium, phosphorus, manganese, potassium, niacin, copper, dietary fibre, antioxidant polyphenols and lycopene.

Without further ado, here is the recipe:

Bon Appétit!

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Ingredients

Spaghetti pasta (or dried pasta of choice)

Freshly boiled water

Sea salt

Black pepper

1/2-1 Vegetable stock cube

1 Bay leaf

Paprika (or smoked paprika)

Smoked chilli powder (or regular hot chilli powder)

1/2-1tbsp Tomato purèe

Soy sauce (optional)

Maple syrup, date syrup or sugar (optional)

Lime or lemon juice (optional)

1/2-1tsp Apple cider vinegar (optional)

Quick Marinara

1 can of chopped Tomatoes

1/4-1/2 Onion, chopped

Ginger, minced

1 medium Garlic, minced

Dried Rosemary

Sea Salt

Vegetables

Kale, shredded or torn

Broccolini stems, chopped (or Broccoli stems, diced)

Broccolini leaves

Broccolini florets, chopped (or Broccoli florets, semi-finely chopped)

Orange-Green Bell pepper, sliced

Carrots, quartered then chopped

Green beans, chopped into thirds (or hand broken)

Ginger, minced

Garlic, minced

Mushrooms, sliced

Sweetcorn

 

Method

• Make the quick marinara sauce by adding all the ingredients listed for it in a saucepan and cooking on med-high heat for 10 minutes.
• Add the dried pasta to the saucepan followed by all the vegetables, herbs, spices, tomato purèe and optional ingredients.
• Pour in as much water as would normally be used to cook the quantity of pasta in the saucepan/pot and stir to evenly distribute the contents of the pan.
• Let the pasta cook uncovered for approximately 10 minutes on high heat. The water should be completely absorbed by then. Do stir every few minutes to ensure the pasta is not sticking to the bottom of the pan.
• Give the dish one final stir.

Serve.

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If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so I can have a look at and like it.