I have been seeing these one pot pasta recipes all over the internet, and though I was intrigued I was kinda put off by the idea that with pasta and veggies cooking together all the veggies could turn mush. Now that didn’t sound or appear appetizing in my imagination.
So one day I wanted to eat pasta but without the heaviness of the sauces. Yet again I wanted it to taste as good, but I also remembered it being said that Italians don’t douse their pastas in sauce like us. Wow… don’t I sound like a whole lotta contradictions? Ok put the thinking cap on… or rather creativity cap on… I somehow thought of combining the one pot pasta idea and making it light. I have used all vegetables except for the fact that I added chicken stock since I didn’t have any veg stock in hand. For vegetarians, just follow the recipe to the T, only substitute chicken stock with vegetable stock. Allergic to mushrooms, (for that friend of mine who is ) you can substitute with zucchini . For the non veg lovers, just add in some roasted/grilled chicken or meat of your choice.
Serves: 2-3 people
Pasta (of your choice) – 250 gm
Chicken stock – 1 cube
Olives – 10 smashed with the back of your knife
Garlic cloves – 10 -12 chopped
Button Mushrooms – 200gms
Dried basil – 1/2tbsp + 1/2tbsp
Dried oregano – 1/2tbsp + 1/2tbsp
Salt – to taste
Olive oil – 1 tbsp + extra for drizzling(optional)
Lettuce – 1-2 cups roughly chopped
Water – 4-5 cups
In a large pot/saucepan add in the water, pasta, half the amount of garlic, olives and chicken stock. Let it boil and cook it till the water is all gone. You can add in some of the water from the olives for extra flavor (this step is entirely optional). Season your pasta and take it off the heat. Meanwhile in another skillet, heat some olive oil and rest of the garlic. Sauté it till the raw smell disappears. Add in the herbs and let the fragrance blow you over ;). Now add in the mushrooms and cook till they shrink and get coated with all the beautiful flavors. Just before taking it off the heat add in the lettuce. Season, give it one final toss and take it off the heat.
Mix in the sautéed veggies with the already cooked pasta and serve. Top with more herbs and a drizzle of olive oil if you’d like.
Optional garnish: You could also add in some shavings of parmesan cheese