Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

One-Pot-Is-Awesome Spinach and Tomato Pasta [Vegan/Gluten Free]

by Chelsea @ Make Real Food on December 3, 2013, 6 comments

I’ve been seeing ‘One Pot Wonder’ pasta dishes all over the internet lately.  I kept wanting to try them, but I’ll admit I was highly skeptical.  It seemed too good to be true.  Like the email that says they’ll deposit 1 million dollars in your bank account from a long lost inheritance, they just need your social security number, and your routing number, and your blood type. (by the way – that email is a scam, in case you didn’t know already).

But the ‘one pot pastas’ felt that way.  They felt like they should be on a pinterest ‘fail’ board.  I mean, the physics behind it made sense – liquid, boiling, cooks noodles.  …But all the vegetables.  And spices.  Can you really put those in the pot too? And then… gluten free noodles.  Which do who knows what half the time when you cook them.

Despite all of my negative feelings towards them, I decided to try a ‘one pot wonder’ recipe.  I combined a few to make something I liked, and could eat.  And I bought two freezer pizzas as back up.  Yep.  Confidence at its finest.

But the good news?  [Spoiler Alert] The pizzas are still in the freezer.  And the pasta was amazing. 

One-Pot-Is-Awesome Spinach and Tomato Pasta [Vegan/Gluten Free]

So maybe the concept isn’t really all that ‘out there’ after all? Maybe I should be more trusting.  Heading off now to wire some money to a Nigerian Princess in need of saving…

Ready to be amazed? Let’s make it!

One-Pot-Is-Awesome Spinach and Tomato Pasta [Vegan/Gluten Free]
Author: 
Recipe type: Pasta
 
Throw it all in, stir, and you've got dinner!
Ingredients
  • • 8 ounces mushrooms, washed and sliced thinly
  • • 6 cloves garlic, minced
  • • 1 medium yellow onion, diced
  • • 1 can diced tomatoes, not drained
  • • 4 + ½ cups vegetable broth
  • • ½ cup dry white wine (optional – but if not used, use another ½ cup vegetable broth)
  • • 12 ounces gluten free spaghetti style pasta
  • • 2 teaspoons Italian seasoning
  • • 1 teaspoons dried parsley
  • • freshly cracked pepper (20 twists of the pepper mill)
  • • 10 ounces frozen cut spinach, thawed
  • • ¼ cup nutritional yeast (optional)
Instructions
  1. Place the mushrooms, garlic, onion, tomatoes, vegetable broth, and wine (optional) into a large pot.
  2. Break the noodles in half and add it to the pot along with the Italian seasoning, dried parsley, and some freshly cracked pepper.
  3. Cover the ingredients with broth as much as possible, but don't feel sad if you can't cover them completely.
  4. Place a lid on the pot and bring it up to a rolling boil over high heat.
  5. As soon as it reaches a boil, stir the pot to completely cover the noodles with broth (they should be much easier to work with now) and to combine the ingredients. Recover the pot.
  6. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. **Give the pot a stir every few minutes to prevent the pasta from sticking.**
  7. Once the pasta is cooked through, add the spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt.
  8. Stir in the nutritional yeast (optional) (or, serve on each portion as desired).
  9. Serve hot. With a nice red wine.

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