A few years ago on the blog, I did one of these one pot pasta recipes which I remember received a lot of love. Since then, it has become a way that I make pasta for myself a lot, so it obviously has developed since I last posted about it. This one is different to the last in that it is much healthier. Since I have been trying to slim down I have been trying out healthier alternatives as well as introducing much more fruit and vegetables into my diet. This one is one of those that has A LOT of veggies in! I have also made a transition from white pasta to brown, as well as rice, as I read online that it does contain a lot more vitamins. For me, it is all about getting healthier rather than being thin. Which, by the way, will never happen. This pasta is something that I always feel so comfortable eating as it is healthy and completely guilt free. Apart from maybe a little bacon, just for flavour. I am not one to slack on the flavours I am putting into my food.
This recipe is all about a quick and hearty meal, that can be enjoyed as a family or group, or even just as something to keep you going through the week.
Prep Time: 10 minutes
Cooking Time: 30 minutes
2 Carrots (peeled and chopped) // 10 Cherry Tomatoes (in half) // Handful Mushrooms (chopped) // 2 Celery Sticks (chopped) // 1 Can Chopped Tomatoes // Brown Pasta for Two // 3 Rashers Bacon (finely chopped) // ½ Onion (finely chopped) // 4 Garlic Gloves (finely chopped) // 2 tsp Ground Cumin // 1 tsp Paprika // ½ tsp Chilli Flakes // 1 Litre Hot Vegetable Stock
In a deep cooking pot, heat a little oil and knob of butter. Once bubbling, add the onions and season with salt and pepper. Once soft, add the bacon, spices and garlic. This needs to be fried on a medium heat until everything is dark in colour and the bacon is slightly crisp. Then you can add the vegetables. At this point it can often tend to spit a little, mainly because of the liquid from the cherry tomatoes. Keep stirring and bring everything together for about 5 to 10 minutes.
You can then add the canned tomatoes and a little more seasoning. Let this bubble away for another 5 minutes. Now you can add the pasta and stir it all together. Top with the vegetable stock and reduce the heat to medium low. Cover the pot with a lid and let this bubble away usually for about 10 minutes. It will all be done when the pasta is completely cooked and the stock has formed a thick sauce with all the other ingredients.
I find that this recipe is great as leftovers, cooking enough so that you have several lunches for the week or just dinner ready to go in the evening. In theory I guess you could freeze it, but to be honest I never really have enough left!
*If you would prefer to use white pasta that is fine, but you will probably want to use a little less stock as it doesn’t absorb as much as the brown.
Shop this Post:
Crockery – Biggie Best
Flower Vase – Urban Outfitters
Cooking Pot – Sainsbury’s
This recipe is my own.