For the longest time I was a one pot pasta skeptic! Then I made my first one a few weeks ago and immediately saw the charm of it. It’s easy, quick and leaves very few dishes making it a perfect week night dinner. So I immediately started working on my own recipe with all the flavours I like at the moment that go well in this type of one pot situatuation. Now here it is! My winter one pot pasta with butternut squash, spinach and smoked tofu.

I wanted the dish to have everything you need for a balanced meal in just the one pot. So the recipe has good complex carbs with the brown rice pasta (feel free to use whole wheat if you prefer), plant based protein from the smoked tofu and a good amount of veggies including spinach for those good for you leafy greens.

I hope you will enjoy this recipe as much as we have and don’t forget to make some vegan brazil nut parmesan to go with your pasta (or use store bought for ease)!

Malin x

Winter One Pot Pasta

Serves 4.

INGREDIENTS:

1 red onion

0,5 medium butternut squash

1 block (230 g) firm smoked tofu

2 tbsp olive oil

3 garlic cloves

2 tsp dried thyme

2 tsp dried basil

0,5 tsp chili flakes

1,5 × 400 g can diced tomatoes

3,5 cups water

1-2 tbsp vegetable stock powder or 1 vegetable stock cube

450 g brown rice penne or similar

150 g baby leaf spinach

Salt and black pepper, to taste

Top with:

Vegan parmesan

METHOD:

Peel and slice the onion into half moons. Remove the seeds from the butternut squash using a spoon and peel it. Cut the butternut half into 4 pieces lengthwise and then slice them fairly finely on the short end. Drain any excess liquid from the tofu and cut it into 1 cm cubes.

Heat the oil over medium in a pot large enough to hold all the ingredients. Once warm sauté the veggies and tofu for 5-6 minutes, stirring often. This will allow the tofu to get some colour and the vegetables to soften a little.

Mince the garlic and add to the pot along with the dried herbs and chili flakes and fry for another minute. Add tinned tomatoes, water, stock cube or powder and season with salt and black pepper. Stir to combine and turn the heat up.

Add pasta and stir to coat and cover most of it with the sauce, it’s okay if some pieces are sticking up above the surface.

Cover the pot with a lid and bring to a boil and then reduce the heat to medium-low and cook for 13-18 minutes, until al dente. Leave the lid on while cooking but stir often. every two minutes or so, to make sure nothing sticks to the bottom of the pan.

Once the pasta is al dente take it off the heat and fold through the baby spinach until it wilts.

Serve straight away and sprinkle with some vegan parmesan.

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