One-Pot Tomato & Mushroom Pasta

One-Pot Tomato & Mushroom Pasta

We love simple cooking that’s full of flavour, and this one-pot tomato & mushroom pasta hits the spot.

Sure, one-pot meals are quick and super simple, but the best thing is you’ll be left with hardly any washing up!

We were actually skeptical for a while because we realise this isn’t exactly a traditional way of cooking pasta. But this recipe is a winner.

Most of the same rules still apply: keep an eye on the pasta because you don’t want to overcook it, otherwise the pasta will turn to a sludge. In fact, you want it slightly undercooked, otherwise known as al dente, so the pasta holds up well in the sauce.

Onion, garlic, mushroom, tomato and basil are all tried-and-tested ingredients that will give the pasta a lovely freshness. Then the lemon lifts everything up, cutting through the pasta with a burst of zesty flavour.

We hope you enjoy!

Roxy & Ben

One-Pot Mushroom & Tomato Pasta

Print Recipe
One-Pot Tomato & Mushroom Pasta
One-Pot Tomato & Mushroom Pasta
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
One-Pot Tomato & Mushroom Pasta
Instructions
  1. Heat a little oil in a large pan on a medium heat. Once hot, add the mushrooms, onion and garlic, and fry for 10 minutes, stirring occasionally.
  2. Add the cherry tomatoes, lemon juice and zest, salt, pepper, spaghetti and water to the pan. Bring the water to the boil, then simmer until the spaghetti is cooked (around 13-15 minutes), stirring every couple of minutes.
  3. Stir in the nutritional yeast, spinach and most of the basil.
  4. Remove the pan from the heat and sprinkle any leftover basil on top.

Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta

We’ve totally fallen in love with this creamy butter squash pasta!

There’s so much going on. The roasted butternut squash, onion and garlic have a lovely caramelised flavour, which is the perfect match for the nutmeg and paprika.

We decided to go with linguine or spaghetti because we love the shape, but you can try this recipe with whichever pasta you like.

And it’s so easy! Roast the vegetables, then throw everything into a blender and mix with the cooked pasta. Then finally top with chopped basil leaves to add some freshness. What could go wrong?

Enjoy!

Roxy & Ben

Creamy Butternut Squash Pasta

Print Recipe
Creamy Butternut Squash Pasta
Creamy Butternut Squash Pasta
Servings
Ingredients
  • 1 butternut squash
  • 1 onion (quartered)
  • 4 garlic cloves
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1/4 cup cashews
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 150 ml vegetable stock
  • 200 g linguine or spaghetti
  • 1 tbsp fresh basil (chopped)
Servings
Ingredients
  • 1 butternut squash
  • 1 onion (quartered)
  • 4 garlic cloves
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1/4 cup cashews
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 150 ml vegetable stock
  • 200 g linguine or spaghetti
  • 1 tbsp fresh basil (chopped)
Creamy Butternut Squash Pasta
Instructions
  1. Preheat the oven to 200°C or 390°F.
  2. Cut the butternut squash in half, peel and deseed it, then slice it into 1 inch chunks.
  3. Place the butternut squash chunks, onion pieces and garlic cloves on a baking tray. Drizzle with the olive oil and season with a pinch of salt and pepper.
  4. Put the baking tray in the oven and roast for 25 minutes.
  5. Meanwhile, place the cashews into a small bowl, cover with hot water, and leave to one side.
  6. Cook the pasta as per the packet instructions.
  7. Remove the veg from the oven and place the butternut squash, onion and garlic into a bender. Make sure you remove the skin from the garlic cloves. Then add the stock, nutmeg and paprika. Drain the cashews and add to the blender. Blend the ingredients until smooth.
  8. Drain the pasta, then combine it with the butternut squash sauce.
  9. Mix everything together until the pasta is coated in the sauce and season with salt and pepper to taste.
  10. Top with chopped basil.

Mushroom ‘Meatballs’

Mushroom Meatballs

We’ve spent a while working on this lovely recipe to make sure it’s just right! It’s really easy and the balls are packed with tons of fresh flavour, so we’re really chuffed with how they’ve turned out.

One of the best things about these ‘meatballs’ is they don’t require breadcrumbs to bind them together. We discovered that coconut oil does the trick, which means they’re even gluten-free!

Serves 2-3.

Ingredients

2 white onions diced
300g mushrooms diced
1 clove garlic diced
1/2 cup walnuts
1/2 cup nutritional yeast
2 cup parsley
Pinch of salt & pepper
2 tsps oregano
1tsp coconut oil (solid)
75g spaghetti per person

For the tomato sauce:
Garlic diced
Basil chopped
400g passata sauce
Pinch of salt & pepper

Mushroom Meatballs

Method

1. Pre-heat oven to 220°C.

2. Heat a little oil in a frying pan. Once hot, fry the onion for 5 minutes or until soft.

3. Add the mushroom to the pan and continue to fry for a further 15 minutes, or until all the water has evaporated and the mushrooms are starting to brown. You may need to turn up the heat a little.

4. Add the garlic and fry for a further minute.

5. Leave the mushroom mixture to cool for around 5 minutes, then transfer to a food processor with the remaining ingredients.

6. Process the meatball mixture for 10-15 seconds. Avoid processing the mixture for too long because the mixture will become a puree and the balls won’t hold their shape.

7. Shape into golf ball-sized balls and place on a baking tray.

8. Bake for 18-20 minutes.

9. Meanwhile, prepare the tomato sauce by frying the garlic for a minute. Then add the basil and cook for a further two minutes. Finally, add the seasoning and simmer for an additional 8 minutes.

10. Prepare the spaghetti as per packet instructions.

11. Serve the meatballs with the spaghetti and tomato sauce.

#SoVegan

Roasted Tomato And Basil Pasta

Roasted Tomato And Pasta

Serves 4.

Ingredients

800g tomatoes halved
3 cloves garlic chopped
1/2 tsp each salt & pepper
1/2 tsp chilli powder
1 tsp oregano
Drizzle of olive oil
Small handful of basil
300g whole wheat spaghetti

Roasted Tomato And Basil Pasta

Roasted Tomato And Basil Pasta
– Full recipe http://bit.ly/2cIcvAd

Posted by So Vegan on Thursday, 8 September 2016

Method

1. Preheat oven to 200°C.

2. Place tomatoes in baking dish and add garlic, salt, pepper, chilli, oregano, and olive oil, using your hands to evenly coat the tomato halves. Ensure all halves are face up.

3. Place baking dish into preheated oven for 20 minutes.

4. Meanwhile, cook spaghetti as per packet instructions.

5. Remove tomatoes from oven and crush each tomato half with a fork to get the juices out.

6. Rip basil into small pieces and add to tomato sauce.

8. Fold spaghetti into tomato sauce until fully combined, then serve and top with chopped basil.

Nutritional information per serving:

Nutritional Information for Roasted Tomato and Basil Pasta