Mediterranean One-Pot Pasta
Quick, easy, plant-based in one pot!
This Mediterranean one-pot pasta recipe is my top favorite when it comes to easy and quick meals. I love those recipes where all you have to do is just throw some ingredients into a pot, turn on the stove and let it cook gently. It’s so easy, there is really not much to do, and it’s as tasty as any other meal that requires more effort. Especially during weekdays, such one-pot pasta recipes come in quite handy! You can take this Mediterranean one-pot pasta with you at work or freeze it and enjoy later on.
Your healthy dish
This Mediterranean one-pot pasta recipe contains lots of vegetables! Feel free to add some more, if you notice that your favorite veggie is not listed in this recipe. You can also use onions instead of leek or other kinds of mushrooms. What goes really great into this one-pot pasta is eggplant and zucchini. You can try out different combinations and see what resonates best with your taste.
Instead of pouring heavy cream into the pot, I used oat milk which is much lighter. The result is a creamy and plant-based dish! You can pour soy or coconut milk into the pot as well. I used cornstarch to give the dish more creamy and firm texture, so it won’t be too liquid. The pasta also contains all the good Mediterranean spices like oregano, sage, and paprika. Whenever I make pasta I have to try out different spice-combinations, and this one really convinced me.
Easy and simple steps for the Mediterranean one-pot pasta
I always start by washing the veggies and chopping them into chunks. The size of the chunks does not matter that much, make them as big or small as you like. Then I take my pot and add spaghetti, veggies, water and milk. Of course, you can use any other kind of pasta as well! I gently let all cook for a while and then I add the condiments and spices. When the pasta and veggies are done I add the cornstarch.
If you tried this
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Mediterranean One-Pot Pasta
Ingredients
- 200 g leek
- 300 g (red) bell pepper
- 150 g button mushrooms
- 250 g tomatoes
- 500 g spaghetti wholegrain
- 900 ml water
- 300 ml soy or oat milk
- salt & pepper season to taste
- 3 tbsp sage dried, frozen or fresh; ground or chopped
- 5 tbsp paprika
- 3 tbsp lemon juice
- 3 tbsp oregano dried, frozen or fresh; ground
- 3 tbsp corn starch + 100 ml water set aside
Instructions
- Cut the vegetables into chunks
- Put the vegetables, spaghetti, water and oat milk into one pot
- Bring the liquid with the ingredients to a boil
- Turn down the heat and gently let the pasta and veggies cook
- Keep stirring every here and then
- Add salt & pepper, sage, paprika, oregano and lemon juice to the pot and stir
- Now mix the corn starch very well with the water, there should not be any lumps
- Add the mix to the pot and stir it in quickly
- Again, bring the liquid to a boil and keep stirring
- Once the liquid has boiled, turn down the heat
- When the spaghetti and veggies are done you're ready to enjoy!
Notes
