Amanda Brownlow Creamy Vegan One Pot Pasta
Has your meal plan ever fallen through and you just wander around your kitchen thinking “what’s for dinner??” Two of my favorite words in the English language are “one pot”. Why? Less cleaning, faster cooking, faster prep. There is often less measuring and more dumping of ingredients into the one pot. And I love not measuring.
This meal lasts us all week. If you followed our $50 July Grocery Budget Challenge, you probably already know that we LOVE only cooking three to four times a week instead of seven. Even better is that this is a meal you can make when your cupboards are looking bare. You can make it feel less like eating left overs and more like a new every time by serving it with a slice of toast, a baked potatoes, or roasted veggies. But for us a big scoop of the pasta in a bowl works just fine.
The cost of this meal is on the middle of the scale for us. Here is a break down of the major ingredients:
1 bag of pasta – $1
1 can diced tomatoes – $0.59
1 can coconut milk – $1.79
1 bag mixed frozen veggies – $1.29
3 Tbs red curry paste – $4.89 for the whole jar (contains roughly 9 TBS)
If you love chopping veggies into tiny pieces, you are more than welcome to spend some time doing that. Me? I just dump the bag of frozen veggies into the pot. Overall, this is a quick and inexpensive meal that you can eat on all week.
Creamy Vegan One Pot Pasta
This fast week night meal is in no shortage of flavor. With 8 servings, you can store the rest for dinners and lunches throughout the week.
Ingredients
– 1 bag of pasta (we use rotini or shells)
– 1 can coconut milk (NOT light coconut milk)
– 3 Tbs curry paste (we use red paste)
– 1 bag frozen mixed veggies
– 1 can diced tomatoes
– 1 small yellow onion diced
– 2 cloves of garlic minced
– 1/2 C water
– Pinch of salt
– Siracha to taste
– 1 cup frozen and thawed spinach – optional
Directions
1. In a large stock pot or dutch oven, saute onions until translucent.
2. Once the onions are cooked, combine the garlic and curry paste in the pot. Cook for an additional 3 minutes. If it starts sticking to the pot, add a tablespoon of water or stock at a time.
3. Add in the pasta, can of coconut milk, water, and the can of diced tomatoes with their liquid. Stir and bring to a boil.
4. Cook pasta for 8-10 minutes. It should be al dente or softer.
5. At the end of the pasta cooking time, add in the frozen veggies, salt, siracha, and spinach. Cook for an additional 3 minutes, covered.
6. Serve warm. Store leftovers in airtight containers. Lasts appx. five days in the fridge.
Want more easy vegan recipes?
10 Vegan Meals to Make When You’re Broke
Sweet Potato and Red Bean Kale Hash
Vegan Biscuits and Gravy
