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

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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.

Super Green Pasta

Super Green Pasta

There’s something really appealing about making a super green pasta. We just love the vibrant colour because we know it’s going to be packed with tons of nutrition and fresh flavours.

We made a few variations of this recipe, including a ‘pasta bake’ version with vegan cheese. But the baking process loses so much of the punchy flavour and vibrancy, so we decided to keep it really simple.

The seeds are a great addition at the end because they add a lovely crunch. It’s also an awesome way of packing in more vitamins and minerals. We use a mixture of sunflower, pumpkin and sesame seeds.

Enjoy!

Roxy & Ben

Super Green Pasta

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Super Green Pasta
Super Green Pasta
Servings
4 people
Ingredients
  • 400 g penne pasta
  • 1 broccoli (head)
  • 3 handfuls of kale
  • 3 handfuls of spinach
  • 3 garlic cloves
  • 1/2 cups walnuts
  • juice of a lemon
  • 3 tbsp nutritonal yeast
  • 2 handfuls of basil
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 handfuls of mixed green leaves
  • handful of mixed seeds
Servings
4 people
Ingredients
  • 400 g penne pasta
  • 1 broccoli (head)
  • 3 handfuls of kale
  • 3 handfuls of spinach
  • 3 garlic cloves
  • 1/2 cups walnuts
  • juice of a lemon
  • 3 tbsp nutritonal yeast
  • 2 handfuls of basil
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 handfuls of mixed green leaves
  • handful of mixed seeds
Super Green Pasta
Instructions
  1. Bring a saucepan of water to the boil. Then add the pasta and cook for 7 minutes.
  2. Add the broccoli to the saucepan and cook for a further 5 minutes.
  3. Drain the water from the saucepan, saving the water to use in the next step.
  4. Meanwhile add the kale, spinach, garlic, walnuts, lemon juice, nutritional yeast, basil, olive oil, salt, pepper, and 1 and a half cups of pasta water to a blender, and blend until smooth.
  5. Mix the green sauce with the pasta, along with the mixed green leaves, and stir until fully combined.
  6. To serve, sprinkle with mixed seeds.

Spinach & Chickpea Curry

Spinach & Chickpea Curry

We can’t get enough of this spinach and chickpea curry!

It took us a while to decide on the best method. At first we were unsure about creating a paste because usually we love caramelising the onion first, then adding the tomatoes and spices. But this method totally works!

You need to simmer the paste with the spices for at least 20 minutes to remove any bitterness, then you’re left with a really fragrant and fresh base to add the chickpeas and spinach.

It’s nutritious, simple and bursting with flavour. Disclaimer: we like our curries quite hot so we’ve added a teaspoon of hot chilli powder, but you can reduce the amount if you prefer your curries mild.

Spinach & Chickpea Curry

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Spinach & Chickpea Curry
Spinach & Chickpea Curry
Servings
4 people
Ingredients
  • 1 onion chopped
  • 2 cloves garlic
  • thumb ginger roughly chopped
  • 4 large tomatoes quartered
  • 1 tsp cumin
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp hot chilli powder
  • 400 g tinned chickpeas drained and rinsed
  • 1/4 cup coconut cream
  • 100 g spinach
  • handful of fresh coriander leaves
  • pinch of salt
  • large slice of lemon
  • coconut oil for frying
  • cucumber for garnish
Servings
4 people
Ingredients
  • 1 onion chopped
  • 2 cloves garlic
  • thumb ginger roughly chopped
  • 4 large tomatoes quartered
  • 1 tsp cumin
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp hot chilli powder
  • 400 g tinned chickpeas drained and rinsed
  • 1/4 cup coconut cream
  • 100 g spinach
  • handful of fresh coriander leaves
  • pinch of salt
  • large slice of lemon
  • coconut oil for frying
  • cucumber for garnish
Spinach & Chickpea Curry
Instructions
  1. Add the onion, garlic, ginger and tomatoes to a food processor and process until smooth.
  2. Heat a teaspoon of coconut oil in a pan on a medium heat. Meanwhile, crush the mustard seeds and coriander seeds until fine.
  3. Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chilli powder for two minutes.
  4. Stir in the onion and tomato paste, and simmer on a low heat for 20 minutes.
  5. Add the coconut cream and chickpeas and heat through for 3 minutes.
  6. Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. Cook through until the spinach has wilted.
  7. Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber.