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?

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Quick meal
Cheap

Click on a star to rate this recipe! You must log in first.

Average rating 3.8 / 5. Vote count: 28

No votes so far! Be the first to rate this recipe.

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

  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.

1179111791

Did you know that Vegan Recipe Club is run by 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.

Donate

Related recipes

Butternut Squash Traybake with Tahini Drizzle

With minimal prep and bold Middle Eastern flavours, what’s not to love about this dish? Enjoy the combination of sweet butternut squash, crispy golden tofu, chickpeas, cumin and tahini and…

Rhubarb and Apple Tart

Rhubarb & Apple Tart

This delicious rhubarb and apple tart has a sweet fruit centre and is encased in a crisp and golden pastry. Rhubarb packs plenty of vitamin K which is important in…

Sundried-Tomato and Kalamata Olive Tartlets

Sun-dried Tomato & Olive Tartlets

A great snacking option, starter or dinner party nibble, these mini tartlets have a pastry of heart-healthy nuts and are filled with sweet sun-dried tomatoes, salty Kalamata olives and aromatic…

Air Fryer Tofu & Chips

This is a fun recipe to make and a great one for the family. The tofu and peas are also delicious in a sandwich! You’ll need a dual air fryer…

VRC app