Easy One-Pot Spaghetti| gf, veg
Amidst all of the uncertainties of this COVID-19 pandemic and the guidelines for staying home and practicing physical distancing, I’ve gained a whole new appreciation for food in all of its many forms. It’s easy to only seek out fresh foods but when supplies are low or the means to getting to a grocery stores is limited, pantry items become our saviors. In fact, pantry items have been there all along, acting as our staple and our rock when we lack the time, the energy or the resources to acquire more seasonal items. Growing up in a rural city in South Carolina, my mother kept her pantry of difficult to find Asian ingredients stocked as often as possible and used them to create flavorful meals, so luckily I never fully adhered to the misconception that pantry ingredients equated to tasteless food. I hope today’s meal inspires you to redefine pantry ingredients for yourself as well.
This easy spaghetti was a direct result of what I had available in my kitchen and pantry that day–boxed (chickpea) pasta, canned tomatoes, some shallots and garlic. I was lucky enough to have leftover produce as well which I used in this recipe, but this is not necessary. Take stock of what you have and incorporate the ingredients that you think would taste good in a classic spaghetti. This dish can easily be made vegetarian by substituting nutritional yeast for the parmesan which will actually give the dish a more nutty taste as well
Easy One-Pot Spaghetti
- 2 shallots peeled and chopped
- 3-4 cloves garlic peeled and chopped
- 2 tbsp avocado or olive oil for cooking
- 1/2 cup mushrooms sliced
- 1 can tomatoes can be diced, peeled, crushed, etc
- 2 cups veggie broth
- 8-10 oz boxed pasta I used chickpea pasta
- garlic powder to taste
- red pepper flakes to taste
- italian seasoning to taste
- rosemary or oregano to taste
- bunch chopped kale optional
- handful basil chopped
- shredded parmesan cheese to taste
- Chop shallots and garlic cloves into small pieces and saute in oil in medium pot over medium heat until translucent. (optional: Use 1 yellow onion instead of shallots if not available.)
- Add sliced mushrooms and cook until soft. Add in seasonings–garlic powder, salt and pepper, red pepper flakes, italian seasoning and any herbs and cook until aromatic.
- Add 1 can of tomatoes and 2 cups of vegetable broth (or mixture of veggie broth and water) and bring pot to a boil.
- When boiling, add your pasta and let reduce boil to medium heat. Allow the noodles to cook for about 5 minutes or until al dente.
- Optional: Add in kale or spinach for extra vegetables, chopped basil and some parmesan. Sauce should be thicker now due to the pasta absorbing some of the liquid. Taste and adjust seasonings as necessary.
- Serve immediately. Garnish with more parmesan and chopped basil, as desired.
Hope you all enjoy! If you make this recipe, I would love to hear about it! Email me or tag me on social media @sanghaofgrace.