Creamy One-Pot Tomato and Spinach Pasta
This recipe is the definition of comfort in a single pot. The pasta cooks directly in a flavourful combination of broth and tomatoes, while its starches create a naturally creamy sauce without any heavy cream. Start by sautéing a chopped onion and a few
minced garlic cloves in a large pot. Add vegetable broth, a can of crushed tomatoes, your favourite short pasta like penne or rotini, and a sprinkle of dried Italian herbs. Bring it all to a boil, then reduce the heat, cover, and simmer. Give it a stir every few minutes to prevent sticking. During the last few minutes of cooking, stir in a few large handfuls of fresh spinach until it wilts. Finish with a grating of Parmesan cheese and a pinch of red pepper flakes for a satisfying meal that leaves you with just one pot to wash.
Zesty Lemon and Herb Spaghetti
For a brighter, lighter meal, this one-pot lemon and herb pasta is a game-changer. The entire dish comes together in the time it takes to boil pasta traditionally. In a large saucepan or deep skillet, combine uncooked spaghetti, sliced garlic, a generous drizzle of olive oil, and enough vegetable broth or water to cover the pasta. Add a pinch of red pepper flakes for warmth. Bring the mixture to a boil, stirring frequently with tongs to keep the spaghetti from clumping. As the pasta cooks, it will absorb the garlicky, flavourful liquid. The starch from the pasta will emulsify with the oil and remaining broth, creating a light, silky sauce. Once the pasta is al dente and most of the liquid has been absorbed, turn off the heat. Stir in fresh lemon zest, a squeeze of lemon juice, a handful of chopped fresh parsley, and parmesan cheese to serve.
One-Pan Baked Feta and Tomato Pasta
Capitalizing on the viral trend for its sheer simplicity, this baked feta pasta requires just one baking dish. Place a block of feta in the centre of an oven-safe dish and surround it with cherry or grape tomatoes. Drizzle everything generously with olive oil and sprinkle with dried oregano and chilli flakes. Bake in a hot oven until the tomatoes have burst and the feta is soft and golden. While it bakes, you can boil your pasta separately. However, to keep cleanup truly minimal, use the residual heat and moisture in the baking dish. Cook your pasta just short of al dente, drain it while reserving a cup of pasta water, and add the hot pasta directly to the baking dish with the feta and tomatoes. Mash the feta and stir everything together, adding splashes of the reserved pasta water as needed to create a creamy, tangy sauce that coats every piece of pasta.
Hearty Mushroom and Veggie Pasta
When you want something a bit more robust, a one-pot mushroom and vegetable pasta delivers an earthy, savoury flavour. Begin by sautéing sliced mushrooms, diced onion, and carrots in a large pot until the onions are soft and the mushrooms have released their liquid. Add minced garlic and cook for another minute until fragrant. Next, add in other chopped vegetables you have on hand, such as zucchini or bell peppers. Pour in vegetable broth and add your uncooked pasta. Stir everything together, put a lid on the pot, and bring it to a boil before reducing to a simmer. Cook until the pasta is tender and has absorbed most of the liquid. You can finish it with a splash of milk or a scoop of cream cheese for extra creaminess, or simply stir in your favourite jarred pasta sauce to heat through. It's a versatile recipe perfect for using up leftover vegetables.
