Recipe- One Pot Pasta

Who doesn’t love pasta!? This is the perfect dish to make for large groups and you won’t have to miss your own party because you’re cleaning up from dinner; you only use the one pot! This recipe is totally modifiable, as well. You can use this as the backbone and throw in whatever veggies you want!

I adapted this recipe from The Ordinary Vegan which is another great vegan resource!

Serves: 4

1 12 oz package linguine pasta (Any egg-free pasta will do. Even gluten free!)

1 15 oz can diced tomatoes (No need to drain the can.)

1 medium sized onion, cut in small strips

2/3 cup sun-dried tomatoes

3 cloves of minced garlic or 1 and 1/2 teaspoons garlic powder

1/2 teaspoon red pepper flakes

1 teaspoon basil (optional)

2 teaspoons oregano

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups or 1 32 oz carton of vegetable broth

1 5 oz bag spinach

1 tablespoon olive oil (optional)

Combine all ingredients except spinach in a large stock pot, sprinkling the red pepper flakes, basil, oregano, salt, pepper on top of the other ingredients. If your sun-dried tomatoes are not packed in oil, drizzle a tablespoon of olive oil over everything and cover. If your sun-dried tomatoes are already in oil, the extra olive oil is not necessary.

Cover the pot and bring to a boil. Once boiling, stir well, reduce heat and cook for about 6 minutes. At this time, the liquid in the pot should nearly be evaporated, but a little should still be left. Add the entire bag of spinach and cook until there is barely any liquid in the pot, just a few more minutes. Serve and enjoy!

I like to serve this pasta with homemade garlic bread and a big salad with lots of different greens to balance out the carbs. For those that would like to add a protein aspect, Gardein “chicken” strips pair well sliced over the pasta or these Tofurky Italian sausages, like I added for my husband this evening! Bon appetité!