This vegan one-pot tomato, olive and lemon spaghetti recipe is one for the back pocket. On days when the hour hand seems to move at warp speed, the washing doesn’t do itself and you can’t remember whether you brushed your teeth, you can have a wonderfully full-flavoured dinner ready in ten-minutes flat. Cooked in one pot, this delicious and game-changing pasta will feed four in the time it takes to order a pizza.
I need recipes like this vegan one-pot tomato, olive and lemon spaghetti a lot. At the start of any given week I always have grand plans and mini-missions to accomplish but I invariably end up chasing my tail and missing self-imposed deadlines. Case in point, I am a day late with this post. I also haven’t called the Elf’s kindergarten, cleaned out my car or removed the chipped nail polish from my toes. I am the living embodiment of best intentions. On the flip side, we are having a good Elf week with minimal toddler blow-outs, we’ve gotten to the bottom of the Dane’s strange hair loss and I have been running every day. The husband is doing manly house things, which he loves, so all is well at Camp Goodness.
And, we have vegan one-pot tomato, olive and lemon spaghetti for dinner. Not too shabby.
One-pot pastas are a revelation. Using a little mathematics, all the ingredients, including the dried spaghetti, go in to a large pot all at the same time and emerge cooked and saucy and perfect. The kitchen gods outdid themselves with this one.
This vegan one-pot tomato, olive and lemon spaghetti is inspired by one of my favourite BPBE (before plant-based eating) dishes, puttanesca. Made with anchovies, puttanesca has a deep full-bodied tomato flavour; I am happy to find that a similar depth can be copied using red miso paste. Add fresh cherry tomatoes, a good quality tomato passata, lemon zest and black olives and this spaghetti packs flavour. Finely sliced kale adds a nutritional punch and some well-balanced greenery.
I used an egg-free dried spaghetti for this recipe and the cooking time was eight minutes. However, during the week I tested a semolina dried pasta and the cook time was around twelve minutes. The sauce was also much thicker because of the longer cooking time. My preference is the basic dried spaghetti and the shorter cook time; it’s a good place to start if you haven’t prepared a one-pot pasta before to see how it is supposed to work. Also, keep in mind that different brands may differ in cooking time. Cook until al dente and set the pot aside for a few minutes; the sauce will thicken as it cools. Beyond that, have fun with it. I love the rich tomato with the slightly lemon undertones and bursts of salty olive but you could play with these flavours at will.
Whatever you do, pat yourself on the back for getting a delicious, full-flavoured meal on the table. When the week goes a little pear-shaped, we have to celebrate the little things. Enjoy.
Ready in 10-minutes, this one-pot tomato olive & lemon spaghetti is the perfect full-bodied vegan pasta dish. Feeds four with some to spare.
- 500 grams dried spaghetti
- 100 ml olive oil
- 200 grams cherry tomatoes
- 200 grams passata
- zest of two lemons
- 1.0 teaspoon red miso paste
- 2 garlic cloves peeled and crushed
- 100 grams kalamata olives pitted
- 0.5 - 1.0 teaspoons sea salt
- 100 grams kale thick veins removed and finely sliced or finely sliced baby spinach
- handful fresh basil finely sliced
- cracked pepper to serve
- 1.25 L boiling water be precise
- Boil 1.5L water
- Roughly chop the cherry tomatoes in half
- Put the pasta, laying flat, in a wide, shallow pan
- Throw the tomatoes, passata, lemon zest, miso paste, 1/2 teaspoon sea salt, olive oil, crushed garlic and olives in the pan.
- Put the pan on the stove top on medium heat and pour over the boiling water.
- Put a lid on the pot and bring the liquid to the boil.
- As soon as it is boiling, remove the lid and reduce the heat to low-medium. Cook for three minutes, stirring often to ensure the pasta doesn't stick and the flavours combine, before adding the kale or spinach.
- Cook for another five to seven minutes or until the pasta is al dente. Taste and season with more salt if needed.
- Remove from the heat and throw in a handful of chopped basil.
- Allow to sit for two minutes before serving with a good crack of black pepper.
You will need a wide, shallow pot with a lid for this dish.
Make sure to stir often to make sure the pasta doesn't stick but also the ingredients combine, especially the miso paste.
Keep in mind that different brands may differ in cooking time. Cook until al dente and set the pot aside for a few minutes; the sauce will thicken as it cools slightly.
We use black (kalamata olives) but we've also used green olives for this recipe too.