Vegan One-Pot Pasta

This Vegan One-Pot Pasta is a delightful blend of fresh vegetables and hearty pasta, all cooked together for a quick and easy meal. Perfectly seasoned and packed with flavor, it's a satisfying dish that requires minimal cleanup.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Cherry tomatoes - 200 grams, halved
• Spinach - 100 grams, fresh
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 500 ml
• Nutritional yeast - 2 tablespoons
• Oregano - 1 teaspoon
• Basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. In a large pot, heat the olive oil over medium heat and add the minced garlic, sautéing for about 1 minute until fragrant.
2. Add the halved cherry tomatoes to the pot and cook for 3-4 minutes until they start to soften.
3. Pour in the vegetable broth and bring to a boil.
4. Add the pasta, oregano, basil, salt, black pepper, and red pepper flakes (if using) to the boiling broth.
5. Reduce the heat to a simmer and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
6. Stir in the fresh spinach and nutritional yeast, cooking for an additional 2 minutes until the spinach wilts.
7. Serve hot, garnished with additional nutritional yeast or fresh herbs if desired.

Nutrition

• Calories: 400
• Protein: 14 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in fiber and nutrients from vegetables.
• Low in saturated fat and cholesterol-free.

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