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Sometimes all you have is 10 minutes and the thought of taco hell is gag-tastic.
Here is a recipe to stash in your back pocket for the next time you find yourself short on time.
It’s vegan and full of love.
10 Minute One Pot Pasta with Walnut Parmesan
What You Need
- 12 oz. whole wheat spaghetti
- 2 cups cherry tomatoes, de-stemmed and cut in half
- 1/2 red onion, thinly sliced
- 5 cloves garlic, sliced
- 1/2 cup packed fresh basil
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 4 1/2 cups vegan broth or stock (I use Not Chick’n broth by Edward & Sons)
How To Do It
- Place all of the ingredients into a large pot (make sure that the pasta lays flat. If the pasta is longer than your pot, simply break the pasta in half).
- Bring to a boil and stir to make sure that the pasta is not stuck on the bottom of the pan.
- Simmer for 9-13 minutes (after the pasta comes to a boil) uncovered.
- Liquid should be absorbed but not completely.
- Test the pasta after 9 minutes. If it’s soft enough for you then turn off the heat. If not, let it cook a few more minutes.
- Once pasta is soft, the dish is ready.
- Stir one last time, dish it into bowls and sprinkle with walnut parm.
VOILA
You have dinner!
Walnut Parmesan
- 1 cup walnuts
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
To make the walnut parmesan:
Place all of the ingredients into a food processor or blender and process until there are no more big chunks of walnuts.
Place in a container and store in the fridge.
Do you need more vegan recipes in your life? If so, I’ve got you covered. My new cookbook, Bold Vegan – Food for the Body and Soul, is now available on my website. It is filled with Western and Asian comfort food recipes. Everything from Pot Pie to Pho. It will have you grinning (and glowing) from ear to ear.
xo Molly
About Molly Patrick
Molly has been helping people better their eating habits for over a decade. It is her great passion to assist and support people in developing a thriving lifestyle. She writes vegan cookbooks to share her passion and show just how varied and exciting plant based food can be. She loves to travel and is always inspired by the food of global cultures. Additionally, Molly has opened vegan restaurants in California, Texas and New Mexico. She is currently working on her 4th book. If she’s not in her kitchen you will find her behind her camera, in front of her computer, on her meditation pillow, in a yoga class or watching Parks and Rec (Side note: I promise I’m not snobby. I grew up in a teepee so that took care of any privileged or snobby attitude I might have. besides that, I’m not even good at yoga. It has been my lifelong dream to touch even my fingers to the mat in a forward bend. It still boggles me that I can’t do it given that my arms are disproportionately long). Check her out at http://boldvegan.com/
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