The one pot dish is MASSIVE in our house. They’re both delicious and you can whack them on and get other things done whilst they’re cooking. They’re so handy for a week night tea because I can leave it to meander away whilst I run round putting all baby Rose’s trains back in the right place and packing his bag for the next morning etc.
This recipe is one I originally took from yupitsvegan however, as with the others I’ve found, adapting it and making it my own has been key. This is one of the ones that we have towards the end of the week and then I can whack any leftover veg from the week in the pot. I’m not too fussy what goes in; it always comes out delicious!
We’ve found that this recipe serves enough for 3 greedies, or 4 if you’re being slightly stingier.
1 teaspoon of coconut oil
350g wholewheat spaghetti
2 teaspoons of garlic puree
1 courgette cut up into quarters
1/4 teaspoon of red pepper flakes
1 teaspoon of oregano
1/4 teaspoon of salt
1/2 tablespoon of lemon zest
1/2 cup of white wine
1/2 cup of unsweetened almond milk
2 cups of vegetable stock
- Finely chop the leeks and rinse with cold water.
- Melt the coconut oil in a pan and add the leeks and garlic puree.
- Add the courgette, red pepper flakes, oregano and lemon zest into the pan and stir to cover with the oil.
- Pour the almond milk, vegetable stock and white wine into the pan and stir to combine. Bring the mixture to a boil and then reduce to a simmer. Add the pasta.
- Stir the mixture frequently to avoid the pasta sticking to the bottom of the pan and partially cover the pan to avoid the liquid evaporating too quickly.
- After approximately 15 minutes your pasta will be ready and the liquid will have thickened to a sauce.
- (Sometimes this is where I throw in a bit of spinach, as you can see on the picture.)
- Add salt and pepper to taste. Being a non-vegan, I always add a sprinkle of parmesan on the top too.
Sometimes I leave this for too long and the liquid has evaporated before the pasta is cooked. If this happens, I just add some lemon juice, more wine (if I haven’t drunk it all by that point) and some boiling water – just enough to give the pasta more liquid to cook in. This one has that slight carbonara taste too, thanks to the almond milk, but the greens give it a slightly bitter taste which the lemon does a good job of counteracting.
If you try it, let me know.
Happy healthy cooking.
Around the Corner Fitness.