One Pot Vegetable Pasta! Throw everything into a pot, and you are done! Loaded with vegetables like peas, spinach and mushrooms.
I’m ready to make good on my promises. For the rest of the month, I am bringing you healthy, weeknight meals that are as simple to put together as they are delicious.
As I mentioned last week, one of my New Year, New You things I’m working on is weeknight dinners. You know, actually sitting at a table enjoying healthy, satisfying food and chatting with BL about our day. The complete opposite of what happens 80% of the time- scarfing down cold leftovers because we are a.) too lazy to heat them up on the stove and b.) so hangry it hurts. We then retreat to our individual laptops to work in relative silence before heading to bed. It ain’t a pretty picture, but it’s the truth.
And, if we are being honest, I bet this is a scenario that you are familiar with as well. Hopefully, not as frequently, but in the case of two working professionals, weeknight dinners tend to get pushed to the back burner. Nutrition aside, sitting down to a weeknight dinner helps me unwind my day and reconnect with BL.
So, here we go. A month of weeknight dinners to help us all get there.
And, shock of the century, we are starting with pasta.
I know I’m a little late to the party, but I wasn’t sure how I felt about all the one pot pastas littering Pinterest last year. While I loved the “throw everything in a pot and you’re done” idea, I wasn’t quite sold that it would be anything to write home about.
You all know I take my pasta VERY seriously.
But, in an effort to really make weeknight meals happen and not just pretend that I’m going to do them and then reach for takeout, I decided to give it a whirl.
PINTEREST for the win. I take back every eye roll I ever gave to one-pot pastas. These babies are amazing!
Throw it in and you are done. Done done. Like actually clean your house while dinner is cooking done. (Don’t get your hopes up BL, it’s only a suggestion).
Similar to pasta primavera, this dish is bursting with flavor- and packed with vegetables.
What I like most about this dish is how customizable it is. Don’t love mushrooms? Use broccoli or zucchini instead! Watching calories? Omit or cut down on the splash of cream at the end.
Whatever your goals, I promise this is a dish you will be reaching for over and over again.
I think my favorite part of this meal, besides the pasta, are the frozen green peas. I love love love green peas and will use any excuse I can find to add them to pasta.
Adding in a ton of vegetables also makes this pasta more nutrient dense. That means a cup or two of pasta really isn’t a cup or two of noodles. To up the nutrient density even further, cut down on the pasta and add in more vegetables.
What weeknight meals would you like to see this month?
- 1 lb. spaghetti or linguini
- 4⅓ cups water
- 10 oz. mushrooms, sliced
- 3 cups spinach leaves
- 1 cup frozen peas
- 2 cloves garlic, thinly sliced
- ¼ tsp. red pepper flakes
- 1 tsp. dried italian seasoning
- salt/freshly ground pepper
- ½ cup heavy cream, cashew cream, or milk
- ½ cup parmesan cheese, vegan or regular
- Place all ingredients except for the cream and cheese in a large saucepan.
- Bring to a boil then reduce heat to a simmer for cook for 10 minutes until the pasta is al dente, stirring occasionally.
- Once pasta is cooked, remove from heat and stir in a pinch of salt, freshly ground pepper, milk/cream, and cheese.