This vegan one-pot spaghetti with tomato, olives and lemon is one for the back pocket. On days when the hour hand seems to move at warp speed, the washing doesn’t do itself and you can’t remember whether you brushed your teeth, you can have a wonderfully full-flavoured dinner ready in fifteen-minutes flat. Cooked in one pot, this delicious vegan one-pot spaghetti will feed four to five people in the time it takes to order a pizza.
A SIMPLE 15-MINUTE MEAL
More than two years on from my original post and we are still eating this easy vegan one-pot spaghetti. I even included the original recipe in my cookbook because it is such a fixture on our table. These days, however, we’ve been adding a few bits and bobs to create a more rounded meal. I think these additions adds a little oomph to the sauce – it clings to the spaghetti beautifully.
While the cooking process is the same, I’ve adjusted some of the measurements and added protein-rich chia and hemp seeds to thicken the sauce and absorb some of that water without overcooking the pasta. I also added two more cups of spinach. Why not, I say?
I need recipes like this vegan one-pot spaghetti a lot. At the start of any given week I always have grand plans and mini-missions to accomplish but I invariably end up chasing my tail and missing self-imposed deadlines. Case in point, I am a day late with this post. I also haven’t called the Elf’s kindergarten, cleaned out my car or removed the chipped nail polish from my toes. I am the living embodiment of best intentions. On the flip side, we are having a good Elf week with minimal blow-outs, we’ve gotten to the bottom of the Dane’s strange hair loss and I have been running every day. The husband is doing manly house things, which he loves, so all is well at Camp Goodness.
And, we have a delicious vegan one-pot spaghetti for dinner. Not too shabby.
A VEGAN ONE-POT SPAGHETTI FULL OF FLAVOUR
One-pot pastas are a revelation. Using a little mathematics, all the ingredients, including the dried spaghetti, go in to a large pot all at the same time and emerge cooked and saucy and perfect. The kitchen gods outdid themselves with this one.
This vegan one-pot spaghetti is inspired by one of my favourite BPBE (before plant-based eating) dishes, puttanesca. Made with anchovies, puttanesca has a deep full-bodied tomato flavour; I am happy to find that a similar depth can be copied using red miso paste.
Add fresh cherry tomatoes, a good quality tomato passata, lemon zest and black olives and this spaghetti packs flavour. Finely sliced baby spinach adds a punch of iron and some well-balanced greenery while chia and hemp seeds add fibre, protein and calcium.
SIMPLE SPAGHETTI IS BEST
I used an egg-free dried spaghetti for this recipe and the cooking time was eight minutes. However, during the week I tested a semolina dried pasta and the cook time was around twelve minutes. The sauce was also much thicker because of the longer cooking time. My preference is the basic dried spaghetti and the shorter cook time; it’s a good place to start if you haven’t prepared a one-pot pasta before to see how it is supposed to work. Also, keep in mind that different brands may differ in cooking time. Cook until al dente, add the chia and hemp seeds and set the pot aside for a few minutes; the sauce will thicken as it cools. Beyond that, have fun with it. I love the rich tomato with the slightly lemon undertones and bursts of salty olive but you could play with these flavours at will.
Whatever you do, pat yourself on the back for getting a delicious, full-flavoured meal on the table. When the week goes a little pear-shaped, we have to celebrate the little things. Enjoy.
VEGAN ONE-POT SPAGHETTI ORIGINAL POST PUBLISHED FEBRUARY 23, 2017. EDITED AUGUST 5, 2019
MORE QUICK AND EASY VEGAN MEALS:
VEGAN ONE-POT SPAGHETTI WITH TOMATO OLIVES AND LEMON
Ready in 15-minutes, this one-pot tomato olive & lemon spaghetti is the perfect full-bodied vegan pasta dish. Feeds four with some to spare.
- 500 grams dried spaghetti (egg-free)
- 80 ml olive oil
- 1 cup cherry tomatoes (heaping)
- 400 ml passata or chopped canned tomatoes
- zest of two lemons
- 1 and 1/2 teaspoon red miso paste
- 2 garlic cloves (peeled and crushed)
- 1/2 cup kalamata olives (pitted)
- 1/2 – 1 teaspoon sea salt
- 1.2 L boiling water (1200 ml)
- 3 cups baby spinach (finely sliced)
- 1/4 cup chia seeds
- 2 tbsp hemp seeds (optional)
- 1/4 cup vegan parmesan
- cracked pepper to serve
- handful fresh basil (finely sliced)
Boil 1.2 L water in a kettle
- Roughly chop the cherry tomatoes in half
Put the pasta, laying flat, in a wide, shallow pan (wide enough for the spaghetti to lie flat)
Throw in the tomatoes, olive oil, passata, lemon zest, miso, garlic, olives and sea salt
Put the pan on the stove top on high heat and pour over the boiling water. Stir the ingredients together and bring the liquid up to a boil.
As soon as it is boiling reduce the heat to medium. Cook for three minutes, stirring often to ensure the pasta doesn't stick and the flavours combine.
Cook for another five minutes, stirring occassionally or until the pasta is just al dente. Taste and season with more salt if needed. The sauce will still be quite liquidy at this stage.
Add the spinach, chia seeds, hemp seeds and vegan parmesan and stir through. Remove the pan from the heat, cover it with a lid and allow it to sit for 2 to 3 minutes. At the end of the 3 minutes remove the lid and give the pasta a good stir checking that the chia seeds are soft and have absorbed a good amount of the cooking liquid. If not, give it another minute.
Stir in fresh basil and serve with a good crack of black pepper.
You will need a wide, shallow pot with a lid for this dish.
Make sure to stir often to make sure the pasta doesn’t stick but also the ingredients combine, especially the miso paste.
Keep in mind that different brands may differ in cooking time. Cook until al dente and set the pot aside for a few minutes; the sauce will thicken as it cools slightly.
We use black (kalamata olives) but we’ve also used green olives for this recipe too.