Creamy One-pot pastas

Ingredients

• 2 large Shallots (finely chopped)
• 14 cloves Garlic (minced; 6 for mushroom pasta, 4 for rosé, 4 for tomato lentil)
• 1 fresh Red Chili (coarsely chopped, for mushroom pasta)
• 2 cups Cremini Mushrooms (thinly sliced)
• 2 cups Oyster Mushrooms (torn into strips)
• 0.58 cup Sun‑Dried Tomatoes (coarsely chopped; 1/4 cup for mushroom, 1/3 cup for tomato lentil)
• 3 tablespoons Vegetable Oil (for sautéing)
• 4 cubes Vegetable Bouillon Cubes (2 for mushroom, 1 for rosé, 1 for tomato lentil)
• 7.5 cups Boiling Water (added at various stages)
• 1 can Coconut Milk (full‑fat for creaminess, 400 ml)
• 4 cups Fettuccine Pasta (dry, for mushroom pasta)
• 9 tablespoons Nutritional Yeast (2 tbsp mushroom, 3 tbsp rosé, 4 tbsp tomato lentil)
• 1 tablespoon Reduced‑Sodium Soy Sauce (for mushroom pasta)
• 1 teaspoon Paprika Powder (for mushroom pasta)
• to taste Black Pepper (freshly cracked)
• 4 handfuls Spinach (fresh, added at end of mushroom pasta)
• 1 bunch Fresh Basil (ribbon‑cut for garnish)
• 1 Lemon (juice, optional garnish for mushroom pasta)
• 2 Medium Onion (1 for rosé, 1 for tomato lentil, diced)
• 1.5 teaspoons Red Pepper Flakes (1 tsp for rosé, 0.5 tsp for tomato lentil)
• 3 cups Penne Pasta (dry, for rosé pasta)
• 3 cups Tomato Sauce (jarred, for rosé pasta)
• 0.75 cup Hummus (plain, secret creamy ingredient for rosé pasta)
• 1 Zucchini (cut into thin half‑moons)
• 2 pieces Roasted Red Bell Peppers (coarsely chopped, from jar)
• 0.5 cup Artichoke Hearts (coarsely chopped, from jar)
• 0.75 cup Plant‑Based Creamer (almond‑based, can substitute any plant milk)
• 2 handfuls Arugula (fresh, added at end of rosé pasta)
• 2 tablespoons Pine Nuts (toasted, garnish for rosé pasta)
• 2 cups Cherry Tomatoes (halved, for tomato lentil pasta)
• 1.5 cups Cooked Brown Lentils (drained and rinsed, from jar)
• 1 teaspoon Italian Spice Blend (dried herbs (oregano, basil, thyme))
• 300 grams Spaghetti Pasta (dry, for tomato lentil pasta)
• 1 tablespoon Capers (rinsed)
• 0.5 cup Olives (pitted, added at end of tomato lentil pasta)

Instructions

1. Prep All Vegetables

   Finely chop the shallots, mince all garlic cloves, coarsely chop the red chili, slice cremini mushrooms, tear oyster mushrooms, chop sun‑dried tomatoes, dice the medium onion for rosé, slice zucchini, coarsely chop roasted red peppers, and chop artichoke hearts. Set each group in separate bowls.

   Time: PT10M

2. Creamy Mushroom Pasta – Sauté Aromatics

   Heat 1 tbsp vegetable oil in the large pot over medium‑high heat. Add the chopped shallots, minced garlic, and red chili. Stir and sauté for 2‑3 minutes, adding a splash of water to deglaze if needed.

   Time: PT3M

   Temperature: Medium‑high

3. Creamy Mushroom Pasta – Build the One‑Pot Sauce

   To the pot add 2 vegetable bouillon cubes, 2 cups boiling water, 1 can full‑fat coconut milk, 4 cups dry fettuccine, the sliced cremini and torn oyster mushrooms, 2 tbsp nutritional yeast, 1 tbsp reduced‑sodium soy sauce, 1 tsp paprika, the chopped sun‑dried tomatoes, and a pinch of black pepper. Stir well.

   Time: PT2M

   Temperature: Medium‑high

4. Creamy Mushroom Pasta – Simmer

   Bring the mixture to a boil, then reduce to a gentle simmer. Partially cover the pot and cook, stirring occasionally, until the pasta is al dente, about 15 minutes.

   Time: PT15M

   Temperature: Medium

5. Creamy Mushroom Pasta – Finish

   When the pasta is al dente, fold in a couple of big handfuls of fresh spinach. Stir until wilted, then remove from heat. Garnish with sliced fresh basil ribbons and a squeeze of lemon juice if desired.

   Time: PT2M

6. Rosé Pasta – Sauté Base

   In the same pot (wipe clean if needed), heat 1 tbsp vegetable oil over medium‑high. Add the diced onion, 4 minced garlic cloves, 1 vegetable bouillon cube, and 1 tsp red pepper flakes. Cook, stirring, until the onion is translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

7. Rosé Pasta – Add Pasta and Liquids

   Add 3 cups dry penne, 1.5 cups boiling water, 3 cups tomato sauce, 3 tbsp nutritional yeast, and 3/4 cup hummus. Stir to combine.

   Time: PT2M

   Temperature: Medium

8. Rosé Pasta – Simmer

   Bring to a boil, then lower to a simmer. Partially cover and cook, stirring occasionally, until the penne is nearly al dente, about 10‑12 minutes.

   Time: PT12M

   Temperature: Medium

9. Rosé Pasta – Add Veggies and Creamer

   Stir in the zucchini half‑moons, coarsely chopped roasted red peppers, chopped artichoke hearts, and 3/4 cup plant‑based creamer. Cook for another 5‑8 minutes until the zucchini is tender and the pasta is al dente.

   Time: PT8M

   Temperature: Medium

10. Rosé Pasta – Finish

    Remove from heat, fold in a handful of fresh arugula until just wilted. Serve topped with extra arugula and toasted pine nuts.

    Time: PT2M

11. Tomato Lentil Pasta – Sauté Base

    Wipe the pot clean, heat 1 tbsp vegetable oil over medium‑high. Add the remaining diced onion, 4 minced garlic cloves, 1 vegetable bouillon cube, 1 tsp Italian spice blend, and 0.5 tsp chili flakes. Cook until the onion softens, about 4 minutes, deglazing with a splash of water if needed.

    Time: PT4M

    Temperature: Medium‑high

12. Tomato Lentil Pasta – Add Pasta and Sauce

    Add the whole jar (≈3 cups) of pasta sauce, 2 cups boiling water, 300 g dry spaghetti, halved cherry tomatoes, coarsely chopped sun‑dried tomatoes, the drained lentils, and 1 tbsp capers. Stir to combine.

    Time: PT2M

    Temperature: Medium

13. Tomato Lentil Pasta – Simmer

    Bring to a boil, then reduce to a simmer. Partially cover and cook for about 10 minutes, stirring occasionally, until the spaghetti is al dente.

    Time: PT10M

    Temperature: Medium

14. Tomato Lentil Pasta – Finish

    Stir in 0.5 cup sliced olives and a couple of handfuls of fresh spinach. Cook until the spinach wilts, about 2 minutes. Serve topped with fresh basil ribbons.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

78 g

Fat

14 g

Fiber

10 g

Ingredient Substitutions

• Instead of Shallots: yellow onion, red onion
• Instead of Garlic: garlic powder (1 tsp per clove)
• Instead of Red Chili: red pepper flakes (1/2 tsp)
• Instead of Cremini Mushrooms: button mushrooms
• Instead of Oyster Mushrooms: shiitake mushrooms
• Instead of Sun‑Dried Tomatoes: regular tomatoes, roasted
• Instead of Vegetable Oil: olive oil, avocado oil
• Instead of Vegetable Bouillon Cubes: vegetable broth
• Instead of Coconut Milk: light coconut milk, unsweetened oat cream
• Instead of Fettuccine Pasta: any long pasta
• Instead of Nutritional Yeast: vegan parmesan
• Instead of Reduced‑Sodium Soy Sauce: tamari
• Instead of Paprika Powder: smoked paprika
• Instead of Spinach: kale, Swiss chard
• Instead of Fresh Basil: fresh parsley
• Instead of Lemon: lime juice
• Instead of Medium Onion: shallot
• Instead of Red Pepper Flakes: cayenne pepper
• Instead of Penne Pasta: any short pasta
• Instead of Tomato Sauce: crushed tomatoes
• Instead of Hummus: tahini (1/2 cup)
• Instead of Zucchini: yellow squash
• Instead of Roasted Red Bell Peppers: fresh red bell pepper
• Instead of Artichoke Hearts: canned hearts
• Instead of Plant‑Based Creamer: soy milk, oat milk
• Instead of Arugula: baby spinach
• Instead of Pine Nuts: slivered almonds
• Instead of Cherry Tomatoes: grape tomatoes
• Instead of Cooked Brown Lentils: canned chickpeas
• Instead of Italian Spice Blend: individual dried herbs
• Instead of Spaghetti Pasta: any long pasta
• Instead of Capers: green olives, chopped
• Instead of Olives: Kalamata olives

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Measuring Cups
• Wooden Spoon
• Ladle (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Sauté aromatics without burning the garlic.
• Stir the pasta frequently during the first cooking stage to prevent sticking.
• Use full‑fat coconut milk for true creaminess in the mushroom pasta.
• Incorporate hummus fully to avoid lumps in the rosé sauce.
• Push spaghetti down to ensure even cooking in the tomato lentil pot.

Chef Tips from the Video

• Use full‑fat coconut milk for the richest mushroom sauce; light versions thin the sauce.
• Toast pine nuts just before serving to keep them crunchy.
• Rinse canned lentils and olives to reduce excess sodium.
• If you prefer a spicier rosé pasta, increase red pepper flakes or add a dash of hot sauce.

Troubleshooting

Storage

Refrigerator: Store each pasta in airtight containers for up to 4 days.

Freezer: Freeze portions (without fresh spinach or arugula) for up to 2 months; reheat gently and add fresh greens after heating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables and store them in sealed containers in the fridge for up to 2 days.
• Measure out dry pasta, bouillon cubes, and spices ahead of time.
• The mushroom and rosé sauces can be prepared up to 24 hours in advance and reheated with a splash of water.

Frequently Asked Questions