One Pot Rainbow Pasta

One Pot Rainbow Pasta

Get a healthy hit of colourful veg and hearty spaghetti for a quick evening meal

Easy recipeEasy Gluten free Wheat free Reduced sugar, diabetic friendly Quick meal Cheap as chickpeas
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Preparation time

10 min

Cook time

15 min

Total time



  • mains
  • lunches




  • 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


  1. 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.
  2. After 10 minutes add the edamame, peas, broccoli, kale/spinach and simmer for a further 5 minutes.
  3. Check that the pasta is cooked properly, remove the pan from the heat and then drain everything into a colander.
  4. 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.
  5. Add any of the toppings you fancy and enjoy.

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