Spinach and mushroom bowtie pasta. Vegan one-pot meal ready in less than 30 minutes!
Sometimes I have so many things I’d like to cook, but the thought of doing dishes afterwards stops me from cooking anything.
Does anyone else have that problem?
If I had a full-time dish-washer maybe that would help. But until that happens, I’m going to make more one-pot meals around here.
I was a little skeptical of one-pot pasta meals, because I wasn’t sure how the pasta would be fully cooked. As long as you have enough liquid/steam it works just fine!
I had plenty of mushrooms and spinach on hand, which is why I chose those veggies for the dish. But you can use a variety of veggies to suit your preferences.
Remember that spinach cooks down a TON so you can always add more.
Just saute the veggies in a little bit of oil (I used coconut oil), then add pasta, water (or broth for more flavor) and diced tomatoes to the same pot.
After cooking I like to add a little olive oil so it’s not as dry.
Top off with seasonings and some salt and you have dinner!
As with most of the recipes on this site, you can adjust things to your preference. Veggies and spices are awaiting your creativity.
I preferred the pasta with Italian Seasoning but also enjoyed it with thyme.
You might want to sprinkle a little additional on each serving to make sure everybody gets some!
I think I like this one-pot meal thing.
One Pot Spinach and Mushroom Bowtie Pasta
One Pot Spinach and Mushroom Bowtie Pasta. Vegan meal ready in less than 30 minutes!
Ingredients
- 1.5 tablespoons coconut oil or extra virgin olive oil
- 8 oz. white button mushrooms (about 2.5 cups), sliced
- 2 cups vegetable broth, divided
- 6 oz. fresh baby spinach leaves (can use more if desired, spinach cooks down a lot!)
- 12 oz. bowtie pasta
- 1 (14.5 oz.) can diced tomatoes
- 1 tablespoon dried thyme or italian seasoning, more as desired
- more extra virgin olive oil for serving, optional
- salt, to taste
Instructions
- In a large pot, heat oil over medium-high heat. Add sliced mushrooms and stir until softened for a few minutes.
- Add 1/2 cup of broth and the spinach and stir until cooked down, about 5 minutes.
- Add pasta, diced tomatoes, and remaining 1 and 1/2 cups broth. Sprinkle in seasoning and salt to taste.
- Let boil until pasta is cooked, about 10 minutes, stirring frequently.
- Remove from heat, drizzle with olive oil if using. Add more seasoning and salt as needed.
Notes
Original recipe used plain water instead of vegetable broth, but broth/stock will add so much more flavor!
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 161mgCarbohydrates: 23gFiber: 4gSugar: 2gProtein: 5g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
Todd
Tuesday 17th of January 2017
I tried this tonight and it tasted of flour. Probably from cooking the pasta in the same pot as the sauce and not rinsing it. Next time I will makes it a two pot meal and cook and rinse the pasta before adding. Could do with a touch of tomato paste.
UnemployedDragon
Saturday 21st of January 2017
I don't see any mention of flour in this recipe. ????
Anne
Tuesday 10th of May 2016
I know what you mean about the clean up. I spend half of my cooking time cleaning up so i don't have to after I eat! This looks delicious another one pot meal to add to my list!
Brie
Friday 6th of May 2016
Yes to more one-pot meals! I hate doing dishes too :)
Love bowtie pasta and the combo of spinach and mushroom is super yummy. Such a great quick weeknight recipe!