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
Nut Roast Wreath With Sage Crisps
Viva!’s Campaigns Manager said this was the nicest nut roast he’d ever eaten! Bursting with flavour, nutty deliciousness and a lovely moist texture – who said nut roast was boring?!
Korean Pancake With Spicy Peanut Dipping Sauce
This crispy, savoury Korean-style pancake is packed with fresh veggies! It’s quick to make and perfect for lunch, dinner, or a snack. Served with a rich, spicy peanut dipping sauce,…
Budget Bliss Poke Bowl
This is our deliciously budget-friendly take on a traditional Hawaiian poke bowl – quick to make, nutritious and just £1.29 per serving (or even less with a few swaps).
Veg-Packed Spaghetti Bolognese
We’ve taken a traditional approach with the added option of including tahini or nut butter to create a creamier sauce. You can use lentils instead of vegan mince and spiralised…
Dirty Slaw
This is the kind of slaw that you get in fast-food restaurants – and it’s delicious! It goes great with pulled jackfruit, tofish and chips, barbecues and burgers! If you…
Healthy Vegetable Lasagne
With two easy base recipes and a very simple and healthy tofu bechamel sauce, this lasagne is a cinch to whip up – even on a weeknight!
Sign up to the Vegan Recipe Club newsletter
Get the most delicious and innovative vegan recipes, the latest food news, and charity updates from Viva!’s Vegan Recipe Club.