6 One-Pot Pastas (Spanish-Style Viral TikTok Recipes)

Ingredients

• 3 medium Yellow onion (1 for lasagna, 1 for pumpkin pasta, 1 for general use)
• 6 cloves Garlic cloves (3 for lasagna, 3 for general use)
• 200 ml Olive oil (For sautéing and finishing all recipes)
• 200 g Sausage (longaniza) or ground pork/beef (For lasagna; can use Italian sausage or ground meat)
• 1 tbsp Tomato paste (For lasagna)
• 800 g Canned crushed tomatoes (For lasagna)
• 200 g Parmesan cheese (For all recipes: lasagna, cherry tomato pasta, orzo, stroganoff, pumpkin pasta)
• 175 g Lasagna sheets (For skillet lasagna, broken into pieces)
• As needed Water (For covering pasta and thinning sauces)
• 125 g Mozzarella cheese (fresh) (For lasagna)
• 100 g Ricotta or requesón (For lasagna)
• 300 g Cherry tomatoes (For cherry tomato spaghetti)
• 300 ml White wine (dry) (150 ml for cherry tomato pasta, 150 ml for orzo)
• 150 g Spaghetti (bronze-cut preferred) (For cherry tomato pasta)
• 2250 ml Chicken or vegetable broth (750 ml for cherry tomato pasta, 750 ml for orzo, 750 ml for stroganoff)
• 12 leaves Fresh basil leaves (For cherry tomato pasta)
• 1 large Leek (For lemon orzo)
• 200 g Orzo pasta (For lemon orzo)
• 1 whole Lemon (For lemon orzo (juice and zest))
• 300 g Entrecôte steak (For stroganoff pasta)
• 200 g Portobello mushrooms (For stroganoff pasta)
• 50 g Butter (For browning and finishing)
• 30 ml Brandy (optional) (For deglazing stroganoff pan)
• 200 g Short pasta (penne, fusilli, etc.) (For stroganoff and pumpkin pasta)
• 3 tbsp Crème fraîche (1 for stroganoff, 1 for pumpkin pasta, 1 for orzo)
• 1 tbsp Worcestershire sauce (For stroganoff pasta)
• 2 tsp Dijon mustard (For stroganoff and mac & cheese)
• 1 bunch Chives (For stroganoff garnish)
• 750 g Pumpkin (butternut or similar) (For pumpkin cream pasta)
• 150 ml Evaporated milk (For mac & cheese)
• 100 g Cheddar cheese (or cheese of choice) (For mac & cheese)
• 150 g Elbow macaroni (For mac & cheese)
• To taste Salt (For all recipes)
• To taste Black pepper (For all recipes)

Instructions

1. Prep all vegetables and cheese

   Finely dice 1 onion and 3 garlic cloves for lasagna. Slice 1 onion in julienne for pumpkin pasta. Halve 300g cherry tomatoes. Finely slice 1 leek. Grate 200g Parmesan and 100g cheddar. Cube or tear mozzarella and measure ricotta.

   Time: PT15M

2. Skillet Lasagna: Brown meat and aromatics

   Heat a large skillet over medium-high. Add olive oil and sausage (or ground meat). Brown thoroughly, breaking up with a spoon (about 5-6 minutes). Remove meat, add diced onion, salt, and pepper. Sauté 7-8 minutes, scraping up browned bits. Add garlic and 1 tbsp tomato paste, fry 1 minute until fragrant.

   Time: PT15M

   Temperature: Medium-high

3. Skillet Lasagna: Simmer sauce and cook pasta

   Return meat to pan. Add 800g crushed tomatoes and a Parmesan rind (optional). Rinse can with water and add. Break 175g lasagna sheets and add. Add enough water to just cover pasta. Simmer 10 minutes, stirring occasionally, until pasta is al dente and sauce thick.

   Time: PT15M

   Temperature: Medium

4. Skillet Lasagna: Finish with cheese

   Add grated Parmesan and stir. Add torn mozzarella and mix to melt. Dollop ricotta over top. Serve hot.

   Time: PT5M

   Temperature: Low

5. Cherry Tomato Spaghetti: Cook tomatoes

   In a cold skillet, add enough olive oil to cover base. Add halved cherry tomatoes. Turn heat to medium-high and cook 10-15 minutes, stirring and gently smashing, until tomatoes break down and sauce thickens.

   Time: PT15M

   Temperature: Medium-high

6. Cherry Tomato Spaghetti: Deglaze and cook pasta

   Add 150ml white wine, simmer until mostly evaporated (2-3 minutes). Add 150g spaghetti and 750ml broth (or water). Simmer, stirring often, until pasta is al dente and sauce is creamy, 10-12 minutes. Add more liquid as needed.

   Time: PT15M

   Temperature: Medium

7. Cherry Tomato Spaghetti: Finish and serve

   Stir in grated Parmesan and torn basil. Serve immediately.

   Time: PT3M

   Temperature: Off

8. Lemon Orzo: Sauté leek

   In a skillet, heat olive oil. Add finely sliced leek, salt, and pepper. Sauté 6-7 minutes until soft.

   Time: PT7M

   Temperature: Medium

9. Lemon Orzo: Toast orzo and deglaze

   Add 200g orzo, stir 1 minute. Add 150ml white wine, simmer until evaporated.

   Time: PT3M

   Temperature: Medium

10. Lemon Orzo: Cook orzo and finish

    Add 750ml broth and juice of half a lemon. Simmer, stirring often, until orzo is creamy and cooked, 10-12 minutes. Add more broth if needed. Off heat, add juice of other half lemon, grated Parmesan, and a drizzle of olive oil. Top with lemon zest.

    Time: PT15M

    Temperature: Medium

11. Stroganoff Pasta: Sear steak and mushrooms

    Season 300g entrecôte with salt and pepper. Sear in hot skillet 2-3 minutes per side for medium-rare. Remove. Add butter, then 200g sliced portobellos. Sauté 6-7 minutes until browned. Deglaze with 30ml brandy (optional), flambe if desired.

    Time: PT12M

    Temperature: High

12. Stroganoff Pasta: Cook pasta and finish sauce

    Add 200g short pasta and 750ml broth. Simmer, stirring, until pasta is al dente and sauce thick, 10-12 minutes. Slice steak into strips. Add 1 tbsp crème fraîche, 1 tbsp Worcestershire, 1 tsp Dijon, and Parmesan. Stir to emulsify. Return steak, heat 1 minute.

    Time: PT15M

    Temperature: Medium

13. Stroganoff Pasta: Garnish and serve

    Finely slice chives and sprinkle over pasta before serving.

    Time: PT2M

14. Pumpkin Pasta: Make pumpkin purée (if not using pre-made)

    Peel and cube 750g pumpkin. Boil or steam 25 minutes until soft. Drain and blend with a little water until smooth.

    Time: PT30M

    Temperature: 100°C

15. Pumpkin Pasta: Caramelize onion

    Slice 1 onion in julienne. Sauté in olive oil over medium-high 10-12 minutes until golden and sweet. Reserve some for garnish.

    Time: PT12M

    Temperature: Medium-high

16. Pumpkin Pasta: Cook pasta in pumpkin sauce

    Add pumpkin purée (about 750g) and a splash of water to skillet with onion. Add 200g short pasta, salt, and cook, adding water as needed, until pasta is al dente and sauce is thick, about 12 minutes.

    Time: PT12M

    Temperature: Medium

17. Pumpkin Pasta: Finish and serve

    Stir in 1 tbsp crème fraîche (or vegan alternative) and grated Parmesan. Top with reserved caramelized onion, brown butter (optional), and more Parmesan.

    Time: PT3M

18. Mac & Cheese: Cook pasta and make sauce

    Grate 100g cheese. Add 150g elbow macaroni to skillet, cover with water, and cook, stirring, until pasta is just cooked and water is starchy and thick (about 10 minutes, add more water as needed). Add 150ml evaporated milk and 1 tsp Dijon, bring to boil, reduce heat, add cheese, and stir until melted. Season and serve immediately.

    Time: PT15M

    Temperature: Medium-high

19. Cleanup

    Wash all used utensils: skillet, knife, cutting board, grater, bowls, blender, saucepan, and other tools. Wipe down counters and stove.

    Time: PT30M

Nutrition Facts

Calories

650

Protein

22g

Carbohydrates

75g

Fat

28g

Fiber

6g