Tag: ONE POT

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Vegan One Pot Creamy Mushroom Pasta Recipe

Ingredients:

  • 2 tbsp olive oil
  • 14 oz mushrooms washed and sliced (400g)
  • 2 shallots peeled and diced
  • 4 garlic cloves peeled and minced
  • 2 tsp rosemary or thyme finely chopped
  • 3 1/3 cups vegetable stock or boiling water
  • 12 oz spaghetti (350g)
  • 2 1/2 cups dairy free milk such as cashew milk
  • 2 tsp salt
  • 2 tbsp nutritional yeast
  • 2 tsp white miso

Instructions:

  • Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.
  • Add the oil to the pan and fry the mushrooms until lightly golden. This should take 5-6 minutes. You might need to do this in two batches depending on the size of your pan. Once the mushrooms are cooked – add the shallots, garlic and herbs. Cook until the shallots are translucent and the garlic is fragrant, 1-2 minutes, taking care to stir the pan so that the garlic doesn’t burn.
  • Add the vegetable broth (or water). Add the spaghetti, 2 cups of the dairy-free milk (reserving half a cup), salt, nutritional yeast and miso. Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn’t clump together.
  • When the pasta is cooked, remove the pan from the heat, and add the reserved half cup of milk and stir it through. Serve immediately.

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Image Source:*deliciouseveryday.com

Source:deliciouseveryday.com

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One Pot Pasta (The Best Recipe!)

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 6 cloves garlic, minced
  • 14 oz. fresh tomatoes, diced
  • 2 cups chicken broth
  • 1 tablespoon chopped Italian basil
  • 8 oz. spaghetti
  • 1/4 teaspoon salt or to taste
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon chopped Italian parsley

INSTRUCTIONS:

1-Heat oil in a wide skillet, pan or pot over medium heat. Add the onion and garlic, saute 3 minutes or until they start to brown. Add tomatoes, chicken broth, Italian basil and spaghetti.

2-Press the spaghetti with a spatula to submerge the pasta in the liquid. If your skillet, pan or pot is not wide enough, break the spaghetti into halves before cooking. Cover with the lid and reduce heat to medium-low. Cook for 8 minutes or until the pasta is al dente. If the pasta is not cooked after 8 minutes, add a little bit more chicken broth, cover the lid and cook for another 1 to 2 minutes.

3-Uncover the lid and add salt. Turn off the heat and top the pasta with Parmesan cheese and parsley. Serve immediately.

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Image Source:*rasamalaysia.com

Source:rasamalaysia.com

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One Pot Creamy Chicken and Mushroom Pasta

Ingredients:

  • 1 tbsp. olive oil
  • 1 lb. boneless skinless chicken breast, sliced
  • 2 tsp. grill seasoning
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 8 oz. cremini mushrooms, sliced
  • 3 1/2 cups fat free chicken broth
  • 8 oz. high fiber pasta (break spaghetti or linguine in half)
  • 1/2 cup Parmesan cheese
  • 1/4 cup half and half
  • Salt and pepper

Instructions :

1-Heat the olive oil over medium high heat. Sprinkle the chicken with grill seasoning. Add to the pan and cook for 5-7 minutes until cooked through and lightly browned. Remove and set aside.

2-Add the onions, garlic, and mushrooms to the pan. Cook for 4-5 minutes until mushrooms are becoming tender. Stir often so the garlic doesn’t burn.

3-Add the chicken broth and bring to a boil. Add the pasta and simmer for 12-15 minutes until pasta is tender and has absorbed most of the liquid. Stir as needed, especially as the liquid is absorbed more. Add extra liquid if needed.

4-Stir in the Parmesan cheese and half and half. Then stir in the chicken. Season with salt and pepper. Let rest for 5 minutes for the sauce to thicken.

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Image Source:*slenderkitchen.com

Source:slenderkitchen.com

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ONE POT SEAFOOD PASTA RECIPE

INGREDIENTS:

  •  10 oz spaghetti
  •  2 tablespoons olive oil
  •  3 cloves garlic, minced
  •  4 oz shelled and deveined shrimp
  •  8 oz Manila clams
  •  4 oz scallops
  •  1 can tomato sauce (28 oz whole peeled tomatoes)
  •  1 tablespoon chopped Italian basil leaves
  •  salt to taste
  •  1 teaspoon sugar/brown sugar
  •  chopped Italian parsley, for garnishing

DIRECTIONS:

  1. Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
  2. 2Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.

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Source:rasamalaysia.com

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One-Pot Pasta With Spinach and Tomatoes

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 6 garlic cloves, finely chopped
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
  • 1 1/2 cups unsalted chicken stock (such as Swanson)
  • 1/2 teaspoon dried oregano
  • 8 ounces whole-grain spaghetti or linguine (such as Barilla)
  • 1/2 teaspoon salt
  • 10 ounce fresh spinach
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)

How to Make It:

Step 1:

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.

Step 2:

Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.

Step 3:

Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.

Step 4:

Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.

Step 5:

Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.


Image Source:*cookinglight.com

Source:cookinglight.com

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One-Pan Pasta

Martha made this recipe from Martha Stewart Living magazine on Cooking School episode 304. This tasty one-pot pasta dinner couldn’t be easier to make—all of your ingredients cook in one large-sided skillet.

Ingredients:

  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving

Directions:

  • Step 1:Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  • Step 2:Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

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Source:marthastewart.com

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One-Pot Pasta with Tomato-Basil Sauce

This dish is a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 25 minutes later you’ll have noodles perfectly coated in a luscious tomato-basil sauce. This is any busy mom’s weeknight dinner perfection. If entertaining, serve with one of our easy green salad recipes for the complete dinner experience. 

Ingredients:

  • 12 ounces casarecce or fusilli pasta
  • 1 (28-oz.) can diced tomatoes
  • 2 cups chicken broth
  • 1/2 medium-size yellow onion, sliced
  • 4 garlic cloves, sliced
  • 1 teaspoon dried oregano
  • 1/3 cup firmly packed fresh basil leaves
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried crushed red pepper (optional)
  • 1 (6-oz.) package baby spinach
  • Freshly grated Parmesan cheese

How to Make It:

Step 1

Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.

Step 2

Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.

Step 3

Note: We tested with Garofalo Casarecce pasta.

Step 4

Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step

Chef’s Notes:

Add shrimp, chicken, tofu, or broccoli florets or kale for some more protein and variation on this delightfully easy dish. 


Source:myrecipes.com

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ONE POT ZUCCHINI MUSHROOM PASTA

An incredibly creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked right in the pot!

One Pot Zucchini Mushroom Pasta - A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

Ever since I made that one pot pasta several weeks back, I’ve been on the hunt for more recipes like this – easy, effortless and sure to be a hit with the entire family. And this zucchini mushroom pasta is exactly that.

There is absolute no pre-cooking or sauteeing of any kind here. Simply throw everything into the pot, including the uncooked pasta and that is it.

The water will be completely soaked by the pasta and once the noodles are cooked through, you can toss in a little bit of heavy cream (or milk, if you’re watching your calories) for a thin, creamy pasta sauce. Easy peasy.

And don’t be too shocked when everyone just raves about how amazing this pasta is. Jason said this was the best pasta he’s ever had! I obviously didn’t tell him how easy it was. Hey, he did the dishes so it’s an even trade, right?

INGREDIENTS:

  • 1 pound spaghetti
  • 1 pound cremini mushrooms, thinly sliced
  • 2 zucchini, thinly sliced and quartered
  • 2/3 cup peas
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup heavy cream

DIRECTIONS:

  1. In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
  2. 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 and heavy cream.
  3. Serve immediately.

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Source:damndelicious.net