I’ve had this one pot pasta trend on my to-do list for awhile, just hadn’t gotten around to it yet. We really don’t eat pasta all that often, but I finally decided to go for it tonight (after experimenting with the concept on our latest van adventure to Utah). I don’t really like wasting the cooking water either, especially in a drought, so that was appealing as well.
What’s not to love about the idea of throwing pasta, water and vegetables into a pot and having it cook down into a delicious mess? When I initially put everything in the pot, I was really skeptical that it was going to work, since at least half the pasta was nowhere near the water! But sure enough it all melted down and cooked into a saucy creamy dish.
As tomato season comes upon us, I think I’ll definitely be doing the Martha Stewart version with tomatoes and basil – the essence of summer.
One Pot Pasta with Zucchini and Mushrooms
Based on this recipe by Damn Delicious. This recipe is vegan as I made it, but feel free to use whatever substitutions you like.
2 Zucchini, quartered and sliced thinly
16 oz mushrooms, sliced thinly
2/3 cup peas or asparagus
16 oz pasta (I used the brown rice and quinoa fusilli from Trader Joe’s)
3 garlic cloves, chopped
1-2 sprigs of basil
glug of olive oil
salt and pepper to taste
4 1/2 cups of water
1/3 cup cashew or almond milk
1/2 cup vegan parmesan (there’s an easy delicious recipe here that I make with cashews and walnuts/hazelnuts)
Combine the above ingredients through the water in a stockpot over medium-high heat. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-12 minutes. Add the milk and parmesan, salt and pepper to taste. Serve immediately with more parmesan and/or fresh basil.