Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Easy One-Pot Pasta


  • Author: Elaine Gordon
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Description

Skip the mess with this easy one-pot pasta recipe.  It works for many types of pasta including gluten-free pastas.  With simple pantry ingredients you can create a gourmet creamy and flavorful pasta dinner without too much clean-up after!


Scale

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 12 ounces pasta (my favorite is Jovial gluten-free brown rice spaghetti)*
  • 1/2 large red onion, diced
  • 4 large garlic cloves, minced
  • 1 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 2 pinches of red pepper flakes
  • 4 cups filtered water
  • 2 cups marinara sauce (my favorite is Rao’s marinara sauce – the best!)
  • 1/2 cup of easy homemade vegan sour cream
  • 23 handfuls of fresh baby spinach
  • garnish: fresh basil or parsley

Instructions

  1. In a 12-inch cast iron skillet, add oil, pasta, onion, garlic, salt, pepper, red pepper flakes and water.  Bring water to a rolling boil (this takes about 5 minutes).  Toss the pasta with tongs every couple minutes to avoid the pasta sticking.
  2. Keep the skillet (or Dutch oven) uncovered throughout this entire process.  As the water starts to evaporate and as the pasta absorbs the water, slowly and gradually reduce the heat (this takes about 8 minutes).  Continue tossing the pasta regularly throughout the cooking process so that it doesn’t stick to the bottom of the skillet/pot.
  3. Once the water is mostly (not totally) absorbed, make sure the burner is on a low simmer and then stir in the marinara sauce and vegan sour cream.  Allow the pasta to continue to simmer in the sauces until al dente.**  Taste and add salt and pepper if desired.
  4. Turn the burner off and stir in spinach to wilt it.  Serve immediately with fresh basil or fresh parsley as a garnish.
  5. Store leftovers in an airtight container in your refrigerator for up to 5 days.  Reheat leftovers on the stovetop with additional marinara sauce and vegan sour cream.

Notes

*If you have 8 ounces of pasta use 3 cups of water instead of 4 cups of water.

**The cook time will depend on the type of pasta you are using.  If you find the pasta is not finished cooking once the sauces have simmered for a couple of minutes you might want to add more water and continue cooking for another couple minutes.

A large pot will not work for this recipe because it does not allow the water to evaporate as quickly.

  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian

Keywords: easy one-pot pasta