A great way to use leftover veggies or clear the fridge for a filling, healthy meal. This is pretty much a full meal in itself and can be on the table in less than 20 minutes. It’s super adaptable and really delicious.
The end result is kinda soupy but definitely not soup! This recipe is an easy go-to recipe for when you’re short of time, have limited ingredients but still require a complete meal. A complete, healthy, delicious and quick as hell meal.
One Pot Veggie Pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 teaspoon rosemary/oregano/thyme
veggies (carrot, courgette, pepper, mushroom, spinach, brocoli, tomatoes, chili, olives)
200 grams pasta (I used spelt spaghetti, but GF brown rice pasta is great too)
750 ml vegan vegetable stock
1 can lentils/bean of choice
- Saute the garlic, onion + herbs until fragrant.
- Stir in your chosen veggies (I chose carrot, pepper, broccoli, mushroom).
- Add the remaining ingredients + bring to a gentle simmer until the pasta is cooked. You may need to add more stock/water to get the required soupy consistency.
- If using spaghetti, you may have to separate the strands at the beginning of cooking. Fusilli/penne are much easier options!