We can all get a little busy, so I am always looking for ways to make a healthy, delicious meal, without spending hours in a hot kitchen – especially during summertime.
One-pot pasta is one of those things and it’s ridiculously easy to make. I made this pasta with my homemade roasted tomatoes that have been pureed into a sauce.
Feel free to use store-bought fire-roasted tomatoes if you don’t have any homemade on hand. But, highly recommend making your own!
With an air fryer, roasted tomatoes are ready in just 20 minutes.
Why You’ll Love This
- I went with ingredients that require little to no chopping. We don’t want to spend too much time in front of a chopping board if we don’t need to. Although the mushrooms should be sliced, they can be purchased pre-sliced.
- This plant-based one-pot pasta uses affordable, easy-to-find ingredients.
- All you need is one pot, that’s it. No need for a skillet, or even a pasta strainer.
- This pasta recipe is dairy-free, vegan, vegetarian, healthy, made in less than 30 minutes, and can be made gluten-free.
So, we don’t need a strainer? What is that all about? Well, we’re allowing the noodles to plump up while simmering in a flavorful sauce that includes a mushroom-based stock and roasted tomatoes.
This means you’ll have delicious, umami pasta with a nice smack throughout the rigatoni noodle.
What To Eat With One-Pot Pasta
One-pot pasta is great on its own, but I like to pair it up with the usuals. Here are some ideas:
- Garlic Bread
- Lentil Meatballs
- Breadsticks With A Garlic Dipping Sauce
- A Side Salad
- Roasted Vegetables
- Tofu Meatballs
What To Add To Pasta If You Have No Sauce
If you don’t have tomato sauce on hand, you can make your own using Roma tomatoes. Roma tomatoes are naturally sweet and juicy – making them the perfect candidate for a homemade tomato-based pasta sauce.
They can be turned into roasted tomatoes, then mashed or blended to make a chunky sauce. Alternatively, pasta sauce can be cooked over the stovetop.
If you’re running low on everything above, tomato paste can help save the day for a quick and easy marinara sauce.
How To Make One-Pot Pasta
I promise, making one-pot pasta is easy and there’s no need to be intimidated by it. In fact, I find it easier to make than your traditional boil-drain-and-dump pasta. The one-pot pasta is also a great way to encourage flavor in every bite.
- You’ll want to start with any vegetable base you might want to saute first. For this dish, I chose mushrooms. I cooked them until golden-brown.
- Pour in your roasted tomato sauce, any spice/s you like, and broth. Traditionally, water is used to simmer or boil pasta – but we’re bringing this recipe to the next level by simmering all of the ingredients in mushroom broth.
- Stir in pasta and let it simmer until al dente.
Yep, it’s as easy as 1-2-3.
How To Store
Store the pasta in an air-tight container or reusable silicone bag for up to 4-5 days.
- If you decide to go with a different pasta noodle type, you may have to adjust the cooking time until the pasta is al dente. Thicker pasta may need to cook for longer and shorter for thinner pasta types. Thicker & shorter pasta types work great in this recipe.
- To make this recipe gluten-free, feel free to use any gluten-free pasta of your choice.
- Feel free to add any vegetable of choice to this recipe. Also, other mushroom varieties can work, too.
- If your sauce doesn’t herbs already, parsley, oregano, and basil are great additions.
In the mood for more pasta recipes? Check out our Creamy Rigatoni In Avocado Sauce, Smoky Mac & Cheese, Lemon Garlic Spaghetti With Asparagus, and Creamy Pesto Gnocchi.
One-Pot Pasta With Roasted Tomatoes and Mushrooms
- 1 tablespoon olive oil
- 3 ounces mini Bella mushrooms sliced
- 1 cup crushed roasted tomatoes
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chili flakes
- 2 1/2 cups mushroom broth see notes
- 8 ounces rigatoni
- 3 ounces spinach
- Heat a deep skillet/pot/Dutch oven to medium-high heat. Add olive oil. Once oil is hot, add mushrooms and cook until golden, about 10 minutes.
- Carefully pour and combine roasted tomatoes, cumin, red chili flakes, and mushroom broth. Bring to a boil.
- Once at a boil, add the rigatoni pasta and combine well. Reduce heat to simmer and stir occasionally to prevent sticking. Simmer for 10 minutes without a lid.
- Then, cover the pot with a lid and simmer for an additional 4 minutes, until al dente. Combine spinach with pasta, turn off heat, and cook for an additional 1 minute. Serve.
- For the mushroom broth, I used Lee Kum Lee’s Mushroom Bouillon Powder and mixed it with water (according to packaging’s instructions).
Did you try out this One Pot Pasta With Roasted Tomatoes and Mushrooms recipe?
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