I guess you are one of those people that does not want to spend much time in the kitchen preparing food. Otherwise, you would not end up here on this page with a one-pot pasta recipe ;) Well… welcome to the club! This Vegan One-Pot Pasta is delicious and does not need more than 30 minutes to be on your table, ready to eat. Sounds great, doesn’t it?
I have to admit it – one-pot meals are really convenient. They don’t always necessarily look pretty. There is no way to say it differently. But we all know: that beauty comes from the inside. Right? ;)
Many recipe sites and food blogs normally start with one specific picture when it comes to one-pot pasta. In that picture you can see a large pot with all the uncooked ingredients, uncooked pasta included… all nicely arranged to look good. Well… that’s not gonna happen here. This would mean I have to arrange everything to look good and then take it out again to prepare the dish. Cause one-pot dish only means “cooking everything in one pot” but not everything at the same time ;P I know… that sounds like a lame excuse but as we all know… every minute counts. No time to do pretty pictures – food has to be served, people need to eat (I am talking about myself here)! ;)
Aaaanyway. To get nice flavors and to avoid a mushy result (which means overcooked) you have to add the ingredients to the pot one after another. That was not a joke ;P The onion wants to spend some (quality) time alone in the pot so it can develop nice roasting flavors. Same for the mushrooms – they are fine sharing the space in the pot with the onion and garlic but they need time to brown a bit and if you add the veggies too early, they will let out a lot of moisture, getting too soft and the mushrooms will not get enough heat to brown properly. So do not add everything to the pot at the same time. Thanks ;P
Well. To make a one-pot dish like this (or other dishes like stew or soup) I really love to use my dutch oven aka. a large cast-iron pot. I got that one on sale and I am using that pot very often. Several times a week for cooking, baking, everything. I think I did not spend more than 30 Euros on that pot and after all those years of heavy use, it still looks like new (almost). What I wanted to say with this – there is no need to buy a super expensive pot here. No need to spend triple the money for something like “Le Creuset” or “Staub” – a cheaper one does the trick just as good I think ;)
If you’re into quick’n’easy one-pot dishes, feel free to check out the following recipes as well. All of them are tested several times they turned out great each time ;P However, they’re not vegan. If came here because of the “vegan-ness” of the recipe, you might want to check out my vegan recipes https://baketotheroots.de/category/vegan/ on the blog.
INGREDIENTS / ZUTATEN
some olive oil for frying
1 large onion, diced
2-3 cloves garlic, diced
9 oz. (250g) brown mushrooms, sliced
1 medium zucchini, chopped
1 bell pepper (red or yellow), chopped
2 tsp. dried oregano
2 tsp. dried basil
1 tsp. dried rosemary
salt, pepper
chili flakes* to your liking
33.8 fl. oz. (1l) vegetable stock
2 cans (14 oz./400g each) crushed tomatoes
14 oz. (400g) pasta (e.g. wholemeal mezzi rigatoni*)
1-2 stalks of kale, chopped (optional)
some chopped flat leaf-parsley (optional)
some vegan feta* (optional)
etwas Olivenöl zum Anbraten
1 große Zwiebel, gewürfelt
2-3 Knoblauchzehen, gewürfelt
250g braune Champignons, in Scheiben geschnitten
1 mittelgroße Zucchini, gewürfelt
1 Paprika (rot oder gelb), gewürfelt
2 TL getrockneter Oregano
2 TL getrocknetes Basilikum
1 TL getrockneter Rosmarin
Salz, Pfeffer
Chiliflocken* nach Belieben
1,0l Gemüsebrühe
2 Dosen (je 400g) Tomaten, gestückelt
400g Pasta (z.B. Vollkorn Mezzi Rigatoni*)
1-2 Stängel Grünkohl, gehackt (optional)
etwas gehackte glatte Petersilie (optional)
etwas veganer Feta* (optional)
DIRECTIONS / ZUBEREITUNG
2. Add some olive oil to a large (cast iron) pot and heat up. Add the onions and garlic and fry until soft and glossy. Add the sliced mushrooms and fry until they lost most of their volume and are slightly browned – about 3-4 minutes. If you add some salt, the mushrooms cook a bit faster. Add the zucchini, bell pepper pieces, and spices. Season well with salt and pepper and add the chili flakes to your liking (you can always add more at the end). Continue cooking while stirring often for about 2-3 minutes until the veggies start to brown a bit.
3. When the veggies are softer and got some color, deglaze with the veggie stock and add the crushed tomatoes. Bring everything to a boil, then add the pasta. Reduce the heat a bit and let simmer until the pasta is “al dente”. In my case, the instructions on the pasta package said 10 Minutes of cooking time – cook according to the time on your pasta package. Stir frequently so nothing gets stuck on the bottom of the pot. If you want to add kale to your dish (optional), wash and dry it, cut it into smaller pieces and add it to the pot about 2-3 minutes before the pasta is “al dente”.
4. Serve with some chopped parsley and crumbled vegan feta (optional).
2. Etwas Olivenöl in einen großen (gusseisernen) Topf geben und erhitzen. Zwiebeln und Knoblauch dazugeben und anschwitzen, bis beides weich ist und glänzt. Champignons dazugeben und mit anbraten, bis sie einiges an Volumen verloren haben und leicht angebräunt sind – etwa 3-4 Minuten. Wenn man etwas Salz dazugibt, geht das Ganze etwas schneller. Zucchini, Paprika und die Gewürze dazugeben. Mit Salz und Pfeffer gut würzen und nach Belieben Chiliflocken hinzufügen (wer es schärfer mag, kann immer noch am Ende nachwürzen). Immer wieder rühren und alles etwa 2-3 Minuten anbraten, bis auch das Gemüse etwas Farbe bekommen hat.
3. Wenn das Gemüse weicher ist und etwas Farbe angenommen hat, mit der Gemüsebrühe ablöschen und die gestückelten Tomaten dazugeben. Einmal aufkochen lassen, dann die Nudeln dazugeben. Die Hitzezufuhr etwas reduzieren und dann so lange köcheln lassen, bis die Nudeln “al dente” sind. In meinem Fall war die Kochzeit laut Packungsanleitung 10 Minuten – ihr solltet das entsprechend der Kochzeit eurer Nudeln anpassen. Häufig umrühren, damit nichts am Topfboden hängen bleibt. Wer Grünkohl dazufügen möchte (optional), sollte ihn vorab waschen, trocknen, in kleinere Stücke schneiden und dann etwa 2-3 Minuten vor Ende der Kochzeit zum Topf dazugeben.
4. Mit etwas gehackter Petersilie und zerbröckeltem veganem Feta servieren (optional).
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Here is a version of the recipe you can print easily.
Print
Easy Vegan One Pot Pasta
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 00:30
- Yield: 4 1x
- Category: Pasta
- Cuisine: International
- Diet: Vegan
Description
Super simple and easy to prepare dish you can easily do on a weekday: Vegan One Pot Pasta. No need to spend more time in the kitchen than needed ;)
Ingredients
some olive oil for frying
1 large onion, diced
2-3 cloves garlic, diced
9 oz. (250g) brown mushrooms, sliced
1 medium zucchini, chopped
1 bell pepper (red or yellow), chopped
2 tsp. dried oregano
2 tsp. dried basil
1 tsp. dried rosemary
salt, pepper
chili flakes* to your liking
33.8 fl. oz. (1l) vegetable stock
2 cans (14 oz./400g each) crushed tomatoes
14 oz. (400g) pasta (e.g. wholemeal mezzi rigatoni*)
1-2 stalks of kale, chopped (optional)
some chopped flat leaf-parsley (optional)
some vegan feta* (optional)
Instructions
1. Peel and dice the onion and garlic finely. Clean the mushrooms and cut them into thin slices. Wash and dry the zucchini and bell pepper and cut them into bite-size pieces (remove the seeds from the bell pepper first). Set everything aside.
2. Add some olive oil to a large (cast iron) pot and heat up. Add the onions and garlic and fry until soft and glossy. Add the sliced mushrooms and fry until they lost most of their volume and are slightly browned – about 3-4 minutes. If you add some salt, the mushrooms cook a bit faster. Add the zucchini, bell pepper pieces, and spices. Season well with salt and pepper and add the chili flakes to your liking (you can always add more at the end). Continue cooking while stirring often for about 2-3 minutes until the veggies start to brown a bit.
3. When the veggies are softer and got some color, deglaze with the veggie stock and add the crushed tomatoes. Bring everything to a boil, then add the pasta. Reduce the heat a bit and let simmer until the pasta is “al dente”. In my case, the instructions on the pasta package said 10 Minutes of cooking time – cook according to the time on your pasta package. Stir frequently so nothing gets stuck on the bottom of the pot. If you want to add kale to your dish (optional), wash and dry it, cut it into smaller pieces and add it to the pot about 2-3 minutes before the pasta is “al dente”.
4. Serve with some chopped parsley and crumbled vegan feta (optional).
Notes
Enjoy cooking!
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