One-Pot Pasta Recipes

From Huffington Post.

Weekdays are busy. They're also really long. And even though we all have to eat, making dinner at the end of a workday is the last thing we want to do. Right? If you're nodding your head in agreement, we have good news: We have found a simple dinner option. Let us introduce you to our new favorite super-easy, one pot pasta recipes.

No, "one pot" does NOT mean that you boil your pasta in a pot, drain it, and cook your sauce in the same pot. It means you literally throw all the ingredients in one pot-- pasta, sauce and all -- and cook it all at once. Do you know what that means? Fewer steps, and so little clean up. Consider your weeknights saved.

One-Pot Chorizo Pasta (from Damn Delicious)

INGREDIENTS

• 1 pound spaghetti
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 large onion, thinly sliced
• 3 cups halved grape tomatoes
• 2 cups fresh basil leaves, loosely packed
• 4 cloves garlic, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 cup grated Parmesan

INSTRUCTIONS

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, sausage, onion, tomatoes, basil, garlic and 4 1/2 cups water; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan.
• Serve immediately.

Eggplant and mushroom vegan pasta (from Minimalist baker)

Healthy, one pot vegan pasta with sauteed mushrooms and eggplant. Easy, customizable and super delicious.

Author: Minimalist Baker

Serves: 4

INGREDIENTS

• 12 ounces dry pasta*
• 1/2 small eggplant, cubed
• 2 cups cremini or button mushrooms, sliced
• 3 cloves garlic, minced and divided
• 1.5 cups vegan marinara sauce
• 2 cup water
• 2 tsp sea salt + more for eggplant
• 1 tsp ground black pepper
• 2 Tbsp olive oil
• Optional: Fresh parsley or basil for finishing

INSTRUCTIONS

1. Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you’re short on time, skip the eggplant and double the mushrooms.
2. Heat a large saucepan over medium-high heat. Add 2-3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it.
3. To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste).
4. Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – will vary depending on kind of pasta – but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan.
5. Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point.
6. Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately. Serves 3-4.

NOTES

For the pasta, I used 3/4 of a 16-ounce bag of orecchiette, but would recommend a spaghetti or penne as it’s not as likely to clump together.
* Use gluten free pasta to keep gluten free.
*Adapted from Martha Stewart.
* Inspired by Vegan Miam.