One Pot Pasta

Everyone’s favourite food is pasta; not mine. I have never enjoyed pasta. The pasta that I have made has always been bland and tasteless and if I am going to an Italian restaurant, I would have a cheeseless pizza over a pasta dish any day. This was until my housemate introduced me to the one pot pasta. It changed my life forever. I now live and breathe the dish. Here is how you make it, courtesy of my house mate Sophie Savage (thank you Sophie xxx).

One pot pasta
Instagram: emeatsvegan

YOU WILL NEED

A drizzle of vegetable oil

1 onion

2 florets of broccoli

A handful of mushrooms

A few slices of aubergine

4 cherry tomatoes

A few slices of courgette

A handful black olives

A handful of frozen peas

A tin of chopped tomatoes

225g of pasta

Morrison’s own brand vegetable gravy granules

1 litre of boiling water

Seasoning

Chop up all of your vegetables and place them in a large wok with a drizzling of vegetable oil. This recipe makes 3 generous portions, so you are going to need a large wok in order for everything to fit.  

Next, you want to add a tin of chopped tomatoes. Let this simmer for a few minutes. In the meantime, fill your kettle up with a litre of water and boil.

Add your boiling water to your vegetables and chopped tomatoes, then add your pasta, your frozen peas and your black olives. Let this all simmer for around 20 minutes. Your mixture is going to look very watery at this point, but do not worry, most of this water will evaporate.

In order to thicken up your sauce, keep stirring in dashings of gravy granules until your mixture is at your desired thickness. Add your seasoning (I use black pepper, salt, oregano and basil) and then let this simmer for another 5 minutes.

Your one pot pasta should now be ready! Serve alone or with garlic bread.

The best part of this meal? You only need to wash up one pan.

Enjoy,

Emma xxx