Super Easy 1-Pot Pasta
A quick and flavorful pasta dish that combines pasta, protein, and veggies all cooked in one pot, ready in just 20 minutes.
Ingredients
Main Ingredients
- 2 tablespoons dairy-free butter (or olive oil)
- 2 shallots (sliced, or 1 small onion per 2 shallots)
- 4 cloves garlic (minced)
- 1 Lemon (the zest and the juice, divided) The juice of 1 lemon corresponds to about 2 tablespoons
- 1 lb grape tomatoes (or cherry tomatoes; if you use bigger tomatoes, be sure to chop them)
- 1 teaspoon light brown sugar
- 1/4 teaspoon sea salt (plus more, to taste)
- 1/3 cup dry white wine Can be omitted or replaced with more vegetable broth
- 3 cups vegetable broth
- 7 oz spaghetti (dry weight)
- 1 handful fresh basil leaves (or chopped baby spinach)
- 1/3 cup full-fat coconut cream (or dairy-free crème fraiche alternative)
- 1/4 teaspoon black pepper (freshly cracked)
Instructions
Cooking Steps
- In a large pot or pan, melt the dairy-free butter (or olive oil) over moderate heat.
- Add the sliced shallots and garlic. Sauté until they become fragrant and translucent, about 2-3 minutes.
- Toss in the grape tomatoes, brown sugar, and salt. Let them cook until softened, stirring occasionally.
- Stir in the white wine, scraping up any brown bits from the bottom of the pot. Allow it to simmer for 1-2 minutes.
- Add the vegetable broth, spaghetti, lemon zest, and pepper. Bring everything to a boil, then reduce the heat to medium-low.
- Cook according to the spaghetti package directions, stirring occasionally until the pasta is al dente and the sauce has thickened.
- Remove from heat and stir in the lemon juice and coconut cream. Adjust seasoning if necessary.
- Garnish with fresh basil before serving and enjoy your delicious meal!
Notes
Tips include choosing the right pasta, adjusting the richness by modifying the amount of coconut cream, and adding variations like red pepper flakes or protein.