VEGAN ONE-POT SPAGHETTI WITH TOMATO OLIVES AND LEMON
Ready in 15-minutes, this one-pot tomato olive & lemon spaghetti is the perfect full-bodied vegan pasta dish. Feeds four with some to spare.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 18 minutes
- 500 grams dried spaghetti egg-free
- 80 ml olive oil
- 1 cup cherry tomatoes heaping
- 400 ml passata or chopped canned tomatoes
- zest of two lemons
- 1 and 1/2 teaspoon red miso paste
- 2 garlic cloves peeled and crushed
- 1/2 cup kalamata olives pitted
- 1/2 - 1 teaspoon sea salt
- 1.2 L boiling water 1200 ml
- 3 cups baby spinach finely sliced
- 1/4 cup chia seeds
- 2 tbsp hemp seeds optional
- 1/4 cup vegan parmesan
- cracked pepper to serve
- handful fresh basil finely sliced
Boil 1.2 L water in a kettle
Roughly chop the cherry tomatoes in half
Put the pasta, laying flat, in a wide, shallow pan (wide enough for the spaghetti to lie flat)
Throw in the tomatoes, olive oil, passata, lemon zest, miso, garlic, olives and sea salt
Put the pan on the stove top on high heat and pour over the boiling water. Stir the ingredients together and bring the liquid up to a boil.
As soon as it is boiling reduce the heat to medium. Cook for three minutes, stirring often to ensure the pasta doesn't stick and the flavours combine.
Cook for another five minutes, stirring occassionally or until the pasta is just al dente. Taste and season with more salt if needed. The sauce will still be quite liquidy at this stage.
Add the spinach, chia seeds, hemp seeds and vegan parmesan and stir through. Remove the pan from the heat, cover it with a lid and allow it to sit for 2 to 3 minutes. At the end of the 3 minutes remove the lid and give the pasta a good stir checking that the chia seeds are soft and have absorbed a good amount of the cooking liquid. If not, give it another minute.
Stir in fresh basil and serve 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.
Calories: 486kcal | Carbohydrates: 68g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Sodium: 1092mg | Potassium: 548mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2476IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 2mg