I’ve been meaning to try developing my own one pot pasta recipe for forever! The idea that I would only have one pan to wash at the end of the night (instead of the usual carnage!) was incredibly appealing, but for one reason or another, I wasn’t quite convinced that it would be a success. I thought the sauce would be too watery – or the pasta would be undercooked – it all seemed like it was, well, a little too easy.
Well, silly me, because – yes, it’s incredibly easy, yes, there is only pan to wash up and no, there isn’t a catch! It does take a little bit of refining to get the amounts just right – but lucky for you, I’ve done that bit for us! This recipe makes four small servings, so you could just split it between two of you for a generous dinner or – you could add in extra veggies just before serving like I do! My faves are avocado and sweetcorn together with a generous smattering of fresh torn basil and nutritional yeast.
- 1 onion, peeled and chopped
- olive oil
- 2 or 3 cloves of garlic, peeled and minced
- 2½ cups/200g pasta
- 2 cups/500ml vegetable stock
- 1 tin/400g chopped tomatoes
- 1 tin/400g chickpeas, drained
- 2 Tbsp tomato puree
- 1 Tbsp arrowroot powder
- salt and pepper to taste
- avocado, sweetcorn, basil, nutritional yeast (optional)
- Heat the olive oil in a large pan on a medium heat. Add the onion and saute on a gentle heat until translucent. Add the garlic and cook for another minute.
- Add the vegetable stock and tomatoes and bring up to the boil.
- Add the pasta, chickpeas and tomato puree and simmer for the cooking time stated on the pasta packet.
- When there is a couple of minutes of cooking time left, stir in the arrowroot powder to thicken the mixture. When the cooking time is up, leave the pasta covered on the hob for five minutes to thicken up even more. If it is still too liquid, you can add a bit more arrowroot powder.
- Season with salt and pepper to taste and serve up with extra veggies and toppings (if desired).