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