Dinner

One Pot Vegetable Pasta

One Pot Vegetable Pasta | The Mother Cooker

Guys, it’s been a long time hasn’t it? My creativity has been at an all time low, my depression really sucked it out of me. So I gave myself some time to get back to myself, I’ve also just got back from visiting family in America. A two week trip that saw me enter four different states. I could talk to you all day about the outstanding beauty of the Smoky Mountains. But, alas let’s get back to food shall we? It’s been a while after all.

You can imagine after my pre-mentioned trip that I indulged a little bit. So after coming home, I filled my fridge with vegetables and all the colours of the rainbow. I also needed to ease myself back into cooking, so this one pot pasta dish was born. The joy of only having to clean one pot will never be lost on me. This is a super quick recipe and will be ready in less than 20 minutes, extra bonus right there too.

Asparagus and peas are in their prime at the moment, but you could use whatever vegetables you have to hand really. I just love all the green! If you are growing garlic and have some scapes, they would be perfect in this dish too. Using up all of the things that would usually go to waste is a great idea.

One pot vegetable pasta

Serves: 2-3
Prep time: 5 mins
Cook time: 12-14 mins
Total time: 17-19 mins

Ingredients
  • 1 litre of low sodium vegetable stock (4 cups)
  • 3 garlic cloves
  • 1 small brown onion
  • Half tsp coarse ground black pepper
  • 300g dried pasta (4 cups)
  • 100g frozen (or super garden fresh) peas (1 cup)
  • Handful of broccoli, cut small
  • 10 asparagus spears, cut into 1 inch pieces
  • Zest & juice 1 lemon
  • 3 tbsp grated Parmesan cheese
  • Garlic chives for topping (optional)
  • Olive oil
Directions
  1.  Zest and juice lemon, set aside
  2. Make up stock, set aside
  3. Chop veg, set aside.
  4. Grate garlic, chop onion finely, add to pan with a glug of olive oil and the black pepper. Cook until starting to soften. Add dry pasta and stir to coat.
  5. Add stock and lemon juice, leave to bubble away for around 7 minutes, stirring occasionally.
  6. After 7 minutes, add broccoli and asparagus. Cook for a further 3-4 minutes.
  7. Add peas at the last moment and cook for no longer than one minute.
  8. Remove from heat and stir through 2 tbsp Parmesan.
  9. Top with lemon zest, garlic chives and the last tbsp cheese.
  10. Season to taste.