One Pot Rainbow Pasta
Get a healthy hit of colourful veg and hearty spaghetti for a quick evening meal. All cooked in one pot! Could it get any easier?
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
10 min
Cook time
15 min
Total time
25
Meal
- mains
- lunches
Servings
4
Ingredients
- 250g whole wheat spaghetti
- 1 pepper (red or yellow), chopped into bite-sized chunks
- 1 red onion, roughly chopped
- 2 cloves garlic, minced
- ½ courgette, diced
- Handful mushrooms, cut into chunky slices
- 2 handfuls kale or spinach
- ½ head broccoli, cut into bite-sized pieces
- 150g/1 cup frozen edamame beans
- 150g/1 cup frozen peas
- 750ml/3 cups boiling vegan stock
- Sauce of your choice eg pesto (Sacla, Zest, some supermarket own-brands), Sacla Vegan Bolognese Sauce, tomato pasta sauce (eg supermarket own-brands, Dolmeo etc), vegan white sauce (eg Sacla), black olive tapenade, Waitrose Kalamata Olive & Sundried Tomato Tapenade, Waitrose Tomato & Rocket Sauce
- Optional toppings: fresh basil, vegan Parmesan or other cheese of choice, nutritional yeast, peanuts, pine nuts, olives, black pepper, mixed seeds, chilli flakes, lemon juice, lemon zest, capers, pre-marinated tofu (eg Taifun or Cauldron), vegan bacon pieces, dried mixed herbs
Instructions
- Add everything to a large saucepan (apart from the frozen edamame, frozen peas, broccoli, kale/spinach, sauce, toppings), bring to the boil and then simmer for 10 minutes.
- After 10 minutes add the edamame, peas, broccoli, kale/spinach and simmer for a further 5 minutes.
- Check that the pasta is cooked properly, remove the pan from the heat and then drain everything into a colander.
- Dry off the pan and then return everything to the pan. Add the sauce, stir through and heat on a gentle heat for a couple minutes.
- Add any of the toppings you fancy and enjoy.
Keywords
Did you know that the Vegan Recipe Club is run by Viva! and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition, as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism, but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts – you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
General Tso’s Tofu
This General Tso’s tofu is crispy, sticky and full of bold, tangy-sweet flavor, making it a delicious plant-based twist on the classic takeout favourite. (nutritional information based on one serving…
Creamy Lentil & Kidney Bean Dhal Makhani
This creamy, gently spiced dhal makhani brings together lentils, kidney beans and aromatic Indian spices for a rich, comforting bowl that tastes like it’s been simmering all day. It’s deeply…
Jacket Potatoes with Smoky Chipotle Beans & Sour Cream
This easy dinner layers fluffy jacket potatoes with a deeply spiced chipotle bean mix and a cool, creamy tofu sour cream. It’s a satisfying, budget-friendly midweek meal that delivers maximum…
Creamy Cauliflower Curry With Crispy Tempeh Sprinkle
This gently spiced cauliflower curry, enriched with coconut milk, gets an irresistible upgrade from sticky-savoury crispy tempeh scattered on top. A balanced, comforting dinner that’s as nourishing as it is…
Creamy Orzo Traybake with Roasted Butternut, Butterbeans & Pesto
A colourful, hearty traybake packed with roasted squash, tender orzo and butterbeans, finished with a hit of pesto and optional vegan cheese. Perfect for a simple, all-in-one dinner.
One Pot Spicy Sausage & Tomato Rice
A simple, one-pot wonder with vegan sausages, spicy tomato sauce and fluffy rice. Easy, tasty and perfect for feeding the whole family.
