I haven’t made many one-pot meals (no pasta based dishes, anyway) that I can remember, and after whipping this bad boy up, I am incredibly confused as to why! IT’S SO EASY! And delicious. And well, hello?! One-pot means less dishes, and I don’t know about you, but that’s always a win in my book.
For this dish, as the title suggests, I have gone with a classic Mediterranean style pasta meal by using eggplant, capsicum, spinach and zucchini as my base for the sauce! I’ve also added nutritional yeast which, while it isn’t all too necessary, does enhance the flavours while also supplying a subtle hint of cheesiness, which in my opinion, is not a bad thing here. My only mistake? Not having olives! I 100% would make this again with some sliced kalamata olives! And maybe some sun or semi-dried tomatoes.. But maybe I’m getting a bit carried away…
The wonderful thing about pasta though is that it’s such a versatile dish! You can add beans/legumes (chickpeas would be amazing!), or different vegetables, or even change up the ethnicity of it – curry style pasta, asian, Mexican, even! And trust me, as the weather starts to cool here in Australia, and the want for warming, soul-soothing carb-based foods increases, I’ll be creating, eating, and sharing an endless variety of one-pot flavoured meals!
But back to this recipe in particular. As I said.. Mediterranean style.. An oldie, but definitely a goodie, that’s for sure! If you’re feeling a bit fancy, or are serving this one-pot classic at a dinner party, you could even whip up a batch (or buy, if that’s easier) of garlic bread/toast to accompany! Or if you want something a little lighter, a simple side salad of rocket, tomato and cucumber would be a delicious, fresh kick.
This truly is a satisfying meal on every meal level, so I hope you all give it a go. And as always, please let me know what you think of it by commenting on this post or tagging me on social media @innerpickle_. I look forward to seeing all your fantastic your recreations!
RECIPE: One-pot Mediterranean Pasta
Vegan. Nut Free.
Optional: Gluten Free.
1 large onion, sliced into half moon strips
2 tsp minced garlic
2 red chilli’s, sliced on the diagonal
1 eggplant, 1cm rounds then sliced into strips
1 large red capsicum, sliced into thin strips
1 large zucchini, 1cm rounds then sliced into strips
2 handfuls fresh spinach
400g tin diced tomatoes
3 tblsp tomato paste
2 cups vegetable stock
2 tblsp nutritional yeast
2-3 tsp dried Italian herbs
300g pasta shape of choice (gluten free, if necessary – pictured; linguine)
- In a large pot, gently fry the onion, garlic and chilli in a splash of extra virgin olive oil (or oil of choice), until onion is translucent. Add the pepper and dried herbs, and coat.
- Next, add the eggplant and sautee for around 3 minutes, making sure the strips are coated in the herbs, before stirring through the zucchini and capsicum.
- Now for the liquids! Crack open that tin of diced tomatoes and pour it carefully over the vegetable mix, and followed it up with the tablespoons of tomato paste. Combine the tomatoes with the veggies, and lastly, add the vegetable stock.
- Stir through the stock, and bring the mixture up to a boil. Once boiling, add the pasta and give it a good stir. (Tip: If using long pasta (spaghetti, linguine, fettuccine, etc), be sure to use tongs to split the pasta so it doesn’t stick together)
- Bring the pot to a simmer, cover, and cook for 8-10 minutes, stirring occasionally to ensure the pasta doesn’t stick.
- After the time has passed, remove the lid, give the dish a quick stir, and fold through the spinach. Taste, and adjust herbs and spices if necessary.
- Continue cooking, uncovered, until pasta is cooked al dente, and mixture has reduced to desired consistency. Remove from heat, stir through the nutritional yeast, and voila!
Happy eating, fellow pasta lovers