Easy One-Pot Veggie Pasta
Ingredients
- 1 Tbsp olive oil
- 300g linguine
- 1 large handful of fresh parsley
- 1 1/2 cups broccoli florets
- 1 cup swiss chard, chopped
- 1 tomato, diced
- 1/3 cup cherry tomatoes
- 1/3 cup sundried tomatoes, chopped
- 1 red onion, finely sliced
- 3 large garlic cloves, minced
- 1/3 cup nutritional yeast
- 1 Tbsp vegetable stock powder
- 1/2 tsp sea salt
- 1/2 tsp fresh black pepper
- 1 Tbsp chipotle salt
- 1 tsp chili flakes
- 200ml coconut milk
- 3 cups water
- Juice of one lemon
Preparation
Add all ingredients except swiss chard and lemon juice to a large heavy bottomed pot or Dutch oven.
Bring the pot to a boil then simmer on low for around 30 minutes with the lid on.
Keep checking the pasta as it cooks, gradually adding extra water if needed to ensure proper cooking and to avoid burning.
Stir frequently to avoid the pasta sticking to the bottom of the pot.
Before serving, stir in the swiss chard until just wilted and add the lemon juice.
Tips
Use only the freshest ingredients.
Measure water carefully and use a large deep pot big enough to fit the pasta lying down.
For gluten-free options, try corn, chickpea, or buckwheat pasta and adjust cooking time and liquid amount accordingly.
