Cooking vegetables and pasta together can result in delicious one-pot dishes that are not only flavorful but also easy to prepare. Here are a few recipes to get you started:
- One-Pot Vegetable Pasta Primavera: Ingredients:
- 8 ounces penne pasta (or any pasta of your choice)
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers (a mix of colors)
- 1 cup cherry tomatoes, halved
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 cup heavy cream (or a plant-based alternative for a vegan option)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the sliced onions and minced garlic, and sauté until the onions are translucent.
Add the broccoli, carrots, and bell peppers to the pot. Stir and cook for about 3-4 minutes until they start to soften slightly.
Pour in the vegetable broth and bring it to a simmer. Add the pasta and cook according to the package instructions until al dente, stirring occasionally.
Once the pasta is cooked, stir in the halved cherry tomatoes and heavy cream. Let it simmer for a couple more minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese (or nutritional yeast) and season with salt and pepper to taste.
Garnish with fresh basil or parsley before serving.
One-Pot Lemon Garlic Vegetable Pasta: Ingredients:
- 8 ounces spaghetti (or any pasta of your choice)
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup sliced zucchini
- 1 cup halved cherry tomatoes
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1/4 cup grated Pecorino Romano cheese (or a plant-based alternative for a vegan option)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the asparagus, zucchini, and cherry tomatoes to the pot. Sauté for 2-3 minutes until the vegetables start to soften slightly.
Pour in the vegetable broth and bring it to a boil. Add the spaghetti and cook according to the package instructions until al dente, stirring occasionally.
Once the pasta is cooked, stir in the lemon zest, lemon juice, and grated Pecorino Romano cheese (or a vegan alternative). Season with salt and pepper to taste.
Garnish with fresh basil before serving.
One-Pot Creamy Mushroom and Spinach Pasta: Ingredients:
- 8 ounces fettuccine (or any pasta of your choice)
- 1 cup sliced mushrooms (such as cremini or button mushrooms)
- 2 cups fresh spinach leaves
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter (or olive oil for a vegan option)
- 2 cups vegetable broth
- 1 cup heavy cream (or a plant-based alternative for a vegan option)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onions are translucent.
- Add the sliced mushrooms to the pot and cook for about 5 minutes until they release their moisture and start to brown.
- Pour in the vegetable broth and bring it to a boil. Add the fettuccine and cook according to the package instructions until al dente, stirring occasionally.
- Once the pasta is cooked, stir in the fresh spinach and heavy cream. Let it simmer for a couple more minutes until the sauce thickens slightly.
- Stir in the grated Parmesan cheese (or nutritional yeast) and season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
These recipes offer a variety of flavors and textures, and you can always customize them by adding your favorite vegetables and adjusting the seasonings to your taste. Enjoy your delicious one-pot vegetable and pasta creations!