pasta my love..
I don’t know why I haven’t made one pot pasta earlier. I mean you call my family a traditional Italian family (although my very far related ancestors come from Italy) ‚cause if we’re too lazy to cook, pasta is always a solution. Yeah it happens spaghetti or noodles are on the plate seven days a week..
But nobody would judge my mom and especially not my lill bro who could eat this dish for breakfast, lunch and dinner.
But what about the one pot? You just throw everything in a large pot(well, trust me I always use a smaller one and regret it immediately afterwards!) and let cook until this dreamy creamy pasta dish comes out.
This time I added also carrots and some red lentil but sweet potato or red pepper would work as well. Ok thats what I’ll add tomorrow..
And what about the topping?
thin slices avocado (don’t forget the discount code at mehadrin to get avocados for sale(noting could beat this expect pasta ofc) with LP10220165)
cress and parsley oh sprinkling with more than 2 handful of vegan cashew parmesan
What you need:
1/2 onion, chopped
1 garlic clove, chopped
2 tbsp nutritional yeast
handful cherry tomatoes
2 carrots, chopped
1 can mashed tomatoes
50 grams red lentils
ca 300 ml water
50 ml coconut milk
1 tsp paprika
1 tsp dried parsley/basil
pasta of choice (I used these and there’re sooo good!)
vegan cashew parmesan (recipe here)
- First chop onion, clove, tomatoes, carrots and afterwards put all the remaining ingredients into a large pot.
- Bring to a boil, then turn down to a simmer until pasta is cooked properly.
- But don’t forget to stir now and then to keep pasta from sticking to the bottom.
- Add toppings and sprinkle with vegan parmesan.