I’ve been putting off trying the infamous “One Pot Pasta” for forever. Every time I saw an amazing picture I told myself that I have to try it, but since I didn’t really know how and if it would work out I just kept putting it off until now. I finally gave it try and I have to say: I will never go back. This will be my “go to” method for pasta making now. If it’s possible the lazy way without compromising any flavors, I’ll be the first to do it.
I was so skeptical of how this would turn out. I think the key to success is DON’T USE TOO MUCH WATER.
Below I’ll share with you a creamy à l’arrabiata style recipe.
One – Pot Pasta à l’Arrabbiata
Makes 1 large serving, Cooking time: 7-10 minutes (depends on pasta)
2 large shallots, finely chopped
big handful of fresh basil
1/2 red onion, chopped
1/2 pepper, chopped
smash tamari sauce
1 red chili, chopped
2 garlic cloves, chopped
handful rocket (add this after the pasta is cooked)
2 heaping tbsp nutritional yeast
1 tbsp sundried tomatoes
a couple cherry tomatoes
1/2 can chopped tomatoes
about 2 cups water (+1/2 tsp veggie stock)
spices: pepper, 1 tsp oregano, 1 tsp parsley, 1 tsp basil – all dried, salt
pasta of choice (I used brown rice)
optional: vegan cream/quark
1. Chuck EVERYTHING (except salt + rocket) into a large pot.
2. Bring to a boil, then turn down to a simmer until pasta is cooked properly. Don’t forget to stir from time to time to keep pasta from sticking to the bottom.
3. Add salt + rocket last.
(The water should have cooked down to a creamy consistency. Make sure to not use too much water, you can always add more in the end, if you need. But this is crucial! Maximum 2 cups per serving.)