Vegan Spaghetti in One Pot Recipe
Ready in 15-minutes, this one-pot vegan spaghetti with olives and lemon is a delicious quick family dinner idea. Feeds four with some to spare.
Print
Pin
Servings: 4 serves
Calories: 486kcal
Equipment
- large pot
Ingredients
- 500 grams dried spaghetti egg-free
- 80 ml olive oil
- 1 cup cherry tomatoes heaping
- 400 g passata or crushed canned tomatoes
- zest of two lemons
- 1 tablespoon miso paste red
- 2 garlic cloves peeled and crushed
- ½ cup kalamata olives pitted
- ½ - 1 teaspoon sea salt
- 1200 ml boiling water 1200 ml
- 2-3 cups baby spinach finely sliced
- ¼ cup chia seeds
- 2 tablespoon hemp seeds optional
- ¼ cup vegan parmesan or nutritional yeast optional
- cracked pepper to serve
- handful fresh basil finely sliced
Instructions
- 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.
Notes
Recipe Notes:
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 almost al dente and set the pot aside for a few minutes; the sauce will thicken with the chia seeds.
We use black (kalamata olives) but we've also used green olives for this recipe too.
Nutrition
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
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.