one pot tomato spaghetti

One Pot Tomato Spaghetti

The pasta cooks in the sauce, all in one pan, making this one pot tomato spaghetti the ultimate easy midweek dinner. I am completely sold on one pot cooking and can’t wait to try new variations of this recipe.

I used grated carrot and courgette and then threw in some spinach right at the end, but you could omit this or use whatever vegetables you like. If you leave them chunkier (next time I might try chunks of courgette, aubergine and pepper), I’d add them with the onions in the first step.

I used wholewheat spaghetti, and I’ve been told this works really well with gluten free / rice spaghetti too. I’m not usually a fan of wholewheat pasta (but determined to grow to like it!) but I loved it in this recipe, being cooked in the sauce made it so tasty.

This is also a great recipe for sneaking veggies into fussy kids. The carrot and courgette are undetectable if grated. Both of my girls asked for seconds of this!

Recipe serves 2 adults and 2 kids.

Let me know if you give this a go, or share with me your favourite one pot recipe for some more inspiration!

L x

tomato spaghetti one pot vegan

 

One Pot Tomato Spaghetti

Ingredients:

  • 200g spaghetti ( I used wholewheat)

  • Good glug of olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, very finely chopped or grated
  • 1 courgette, very finely chopped or grated
  • 2 garlic cloves
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp sugar (or maple syrup)
  • 2-3 cups vegetable stock (about 500-750ml)
  • Herbs – a pinch of dried or fresh parsley / basil / oregano or mix of italian herbs (optional)
  • Salt / pepper (to season)
  • Handful of spinach (optional)

Directions:

  1. Add a glug of olive oil to a large saucepan. 
  2. Place over a medium heat and add the onion. Cook for 3 minutes or so, until translucent.
  3. Add the garlic, carrots and courgette and cook for a further minute.
  4. Add the tinned tomatoes, tomato puree, sugar, and 2 cups of vegetable stock. Bring to the boil and then simmer for 15 minutes. 
  5. Add the herbs (if using) and the spaghetti and cook for another 15 minutes or until the spaghetti is cooked to your liking, stirring regularly and adding a bit more of the reserved cup of stock if needed to thin the sauce to desire consistency (I only needed to add a touch more right at the end).
  6. Throw in the spinach (if using) for the last minute or so of cooking and keep stirring until it wilts into the sauce.
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