An easy and delicious vegetarian one-pot pasta dish.
Cook everything together for a quick, fuss-free meal and very little washing up!
Pinterest is a great way to lose a few hours. I find myself browsing pins for things I’m not even interested in, like bathroom decor and wedding decorations. Although as you might expect, mostly I look at recipes.
All in one pot
Recently, I found myself browsing ‘one-pot’ pasta dishes. The general idea is that you make a liquidy sauce, then chuck in the pasta and possibly some vegetables. Everything cooks in the sauce, in the same pot, hence ‘one-pot’. What could be easier?
On any given school night, easy is definitely the right adjective to describe our dinner, so I decided to give the one-pot method a go. Since I’m new to the technique and wanted to maximise the chances of success, I used some star-shaped Israeli giant couscous (ptitim), as they cook quickly and in a known volume of liquid. I’m sure you could use orzo or other small pasta shapes in this recipe for a very similar end result.
The sauce was gooey and creamy and extremely tasty, and the giant couscous were just cooked without being mushy. Perfect! As promised, the washing up was minimal!
I’ll certainly be trying this technique again. Now that I’ve got the basics, perhaps next time I’ll be brave enough to try with ‘big’ pasta shapes, or even spaghetti. I bet you could even finish this off in the oven to create a sort of baked-risotto/pasta-bake hybrid.
If you aren’t concerned about dairy, some grated cheese on top is a yummy addition. Serves 3-4.
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Gooey wild mushroom and spinach one-pot pasta
- 2 medium onions
- 300 g mixed mushrooms - white, chestnut, oyster, shiitake etc. (10½ oz.)
- 3 tbsp olive oil
- 100 ml milk or plant-based alternative (scant ½ cup)
- 100 ml vegetable stock (scant ½ cup)
- 150 g giant couscous or similar small pasta such as orzo (approx. 1½ cups)
- 200 g fresh spinach (7 oz. or approx. 1 bunch)
- Salt & pepper
- Grated parmesan or similar hard cheese to serve (optional)
- Peel the onions and slice finely. Brush any dirt from the mushrooms and slice.
- Heat the olive oil in a large, heavy-based pan. Add the onions and cook over a medium heat for around 5 minutes until soft and starting to brown.
- Add the mushrooms and continue to cook, stirring occasionally, for another 4-5 minutes.
- Pour in the milk and stock and bring to a simmer. Add the giant couscous/orzo, stir well, cover and simmer over a very low heat for 8-10 minutes until the pasta is just cooked and most of the liquid is absorbed.
- Place the spinach on top of the pasta mixture, cover and allow to wilt for 1-2 minutes. Stir the spinach in.
- If the mixture looks slightly dry, moisten with a little extra milk or stock to achieve your desired level of gooeyness. Season with salt and pepper to taste, and serve with the grated parmesan.