We’re all busy, so let’s face it: putting a home-cooked meal on the table is a real challenge most nights of the week. Fortunately, a brilliant chef (probably a busy mom) has come up with the concept of one pot pasta meals!
A one pot pasta recipe allows you to add all of your ingredients together in one pot; the pasta, the veggies, the meat, and all the rest cook together. This minimizes cooking time and clean-up (two of the most time-consuming kitchen components). These simple pasta dishes are easy to prepare and delicious to taste.
Take a look at a few sample recipes below.
Spinach & Artichoke Wonderpot
This recipe is courtesy of Budget Bytes
[vc_row][vc_column width=”1/2″]8 oz. mushrooms
1 (14 oz.) can artichoke hearts
4 cloves garlic
1 medium yellow onion
5 cups vegetable broth
2 tbsp. olive oil
12 oz. fettuccine
1 tsp. dried oregano
½ tsp. dried thyme
Freshly cracked pepper (15-20 cranks)
4 oz. frozen, cut spinach
- Rinse the mushrooms to remove any dirt or debris; slice the mushrooms thinly. Drain the can of artichoke hearts, then chop them into roughly bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don’t want large slices).
- Mix the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the strips of fettuccine in half and add them to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the surface of the broth as much as possible. Place a lid on the pot and bring it to a rolling boil over high heat.
- As soon as it reaches a boil, stir the mixture to evenly distribute the ingredients and prevent the pasta from sticking to the pot. Turn the heat down to low so that the broth is just simmering. Allow to simmer with the lid on for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking. Once the pasta is cooked through, add the frozen spinach; allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.
One Pan Enchilada Pasta
This recipe is courtesy of Number 2 Pencil
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
1/2 a small onion, diced
1 1/4 pounds of taco seasoned ground turkey meat or 1 1/4 pounds of lean ground beef and 1 packet of low-sodium taco seasoning
2 cups of low-sodium chicken broth
1 19oz can of red enchilada sauce
8oz. (about 2 1/2 cups) of dry rotini pasta
2 cups of freshly-shredded Colby Jack cheese
- In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium-low heat until softened.
- Add ground turkey meat and cook, breaking meat up with a wooden spoon until all of it has been browned.
- Once turkey meat is cooked through, add pasta, chicken broth, and enchilada sauce to pan.
- Bring to a boil, then reduce heat to low and cover.
- Cook on low for about 15 minutes.
- Remove lid and let simmer for an additional 5 minutes until pasta is tender and sauce has reduced.
- Remove pan from heat and stir in 1 cup of cheese.
- Top pasta with additional cup of cheese and melt under broiler for a minute or two, or just place the lid back on the pan and let the heat from the pasta melt the cheese.
- Garnish with black olives and green onions.
Creamy Sausage and Spinach Tortellini
This recipe is courtesy of Everyday Reading
1 tbsp. olive oil
1/2 lb. smoked sausage, sliced into 1/2″ rounds
2 cloves garlic, minced
2 14-oz. cans fire-roasted diced tomatoes
1/2 cup half-and-half
10 oz. tortellini
2-3 cups baby spinach, roughly chopped
Salt and pepper
1. Warm the olive oil in a large skillet over medium heat, then add the sausage and cook until browned on both sides. Add the garlic and cook for about 30 seconds.
2. Add the tomatoes and half-and-half, then stir and bring to a simmer. If you want, you can blend one can of tomatoes until smooth––I just left both cans as they were, because I was in a hurry. Add the tortellini and cover, letting it cook for about 10 minutes, until the tortellini are tender. Add salt and pepper to taste, then stir in the chopped spinach.