I first saw a version of this recipe when I took part in Veganuary in 2017. At the time my interest in food had been reawakened as I was learning to plan wholefood, plant-based meals for the first time and the whole month of January was an awesome journey of food discovery. I found the original recipe lacked a little punch and interest (and the quantities in the recipe seemed way too much for just little me!) so I started to experiment each time I made it… My favourite way of making this dish has been to use my homegrown tomatoes and Nero di Toscano Kale. You can also experiment with different gluten-free spaghetti options; I tried Aldi’s Black Bean Spaghetti in the dish this week and it was stunning. I found it chewier than a normal spaghetti but it was nicely filling and cooked even faster than regular spaghetti. It is black in colour which means you lose the olives but the taste compensates for the different colour! I liked the idea of this recipe as it only messes up one large saucepan (instead of several) and literally only takes the cooking time of the spaghetti (or a minute or too longer) to make. So… quick and easy was the initial draw… One-Pot Spaghetti Wonder Serves: 2 people Cooking time: 10 – 12 minutes (dependant on your spaghetti cooking time) Preparation time: 5 minutes (although some of this can be prepped as you cook) Unusual equipment: One large, deep and wide heavy-based frying pan and a grater/zester Ingredients 60-80 g wholewheat spaghetti per person (or any other type to suit you) Zest of 1 unwaxed lemon 150-200 ml boiled water 3 tbsp olive or rapeseed oil (you can use flavoured oils such as garlic, chilli or smoked – I use a mix of garlic and chilli) 200-300gs fresh tomatoes chopped (please buy seasonally: UK in summer and Italian or Spanish in the winter as they have a lower carbon footprint than UK ones which are grown in heated glasshouses) ½ tsp of sea salt 200gs kale (washed and chopped into 1 inch pieces) 1 tbsp tomato puree 1 tsp bouillion powder of other organic/vegan stock granules 1 tsp smoked paprika 1 tsp green vegan pesto (optional) Toppings (these are all optional) Half a jar of cheap black olives (chopped in half) A few tsps of tapenade Vegan mozzarella Sainsbury’s Blue-style cheese Handful of toasted pumpkin/sunflower seeds Recipe
AuthorEmma began enjoying veganism in 2016 and loves prepping and eating food almost as much as helping others learn about saving the world.
3 Comments
3/6/2019 08:49:48 am
Vegeterians percentage is increasing with respect to others. We should prefer to intake the fresh fruits,vegetables which are available in grocery stores like Kroger, earthfare. Kroger is the 2nd largest grocery store in the United States of America.
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3/6/2019 08:52:20 am
Vegeterians percentage is increasing with respect to others. We should prefer to intake the fresh fruits,vegetables which are available in grocery stores like Kroger, earthfare. Kroger is the 2nd largest grocery store in the United States of America.
Reply
21/11/2020 05:16:41 pm
One week and all pot are wondering signs for the team. The visitors of the are pushed for the room. Scene is invited for the ray of the open o the struggle for the width and approval for the field work for the team.
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