How much liquid should be in my pot?

The liquid in your pot (water) should almost completely cover the ingredients. The recipe calls for 3 1/2 cups of water, but depending on the size of your noodles you may want to add a little more.

How do I know if my pasta is cooked?

Your pasta should be cooked through but still slightly firm in the middle of the noodle (cooked u003cemu003eal dente)u003c/emu003e. Avoid overcooking your pasta until it is limp as it can become mushy. Refer to the package instructions of your pasta to help gauge how long it should cook for.

How can I prevent my pasta from sticking to my pot?

Stir your pasta frequently! As your pasta cooks, stir it often and scrape the bottom of your pot to make sure that it's not sticking. If you find that it's sticking too much, add more liquid (water) to the pot.

Vegan One Pot Pasta with Spinach and Tomatoes

Name: Vegan One Pot Pasta with Spinach and Tomatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 10 ounces pasta (rigatoni, rotini or penne recommended); 3 ½ cups water; 1 ½ cups pasta sauce; 1 cup halved grape tomatoes; 1 cup thinly sliced white onion (about 1 small onion); 1 cup diced zucchini (about 1 medium zucchini); 3 cloves garlic (minced); 2 cups fresh spinach; ½ tsp red pepper flakes (optional, for spice); Salt & pepper (to taste*)

Description

This vegan one pot pasta with spinach and tomatoes will quickly become a go-to favorite in your kitchen: it's ready in only 30 minutes and made with 10 simple ingredients. Plus everything cooks in one pot for easy cooking and cleanup!

Ingredients

Scale

10 ounces pasta (rigatoni, rotini or penne recommended)
3 ½ cups water
1 ½ cups pasta sauce
1 cup halved grape tomatoes
1 cup thinly sliced white onion (about 1 small onion)
1 cup diced zucchini (about 1 medium zucchini)
3 cloves garlic (minced)
2 cups fresh spinach
½ tsp red pepper flakes (optional, for spice)
Salt & pepper (to taste*)

Cook Mode Prevent your screen from going dark

Instructions

Add to pot: to a large pot or dutch oven, add the pasta and then all of the remaining ingredients except for the spinach and red pepper flakes. The water in the pot should almost completely cover the ingredients.
Boil: Turn the heat to high and bring the pot to a boil, stirring occasionally.
Simmer: reduce the heat to medium, cover the pot and simmer for 5 minutes, stirring occasionally. Uncover the pot and cook for 7 - 10 minutes more, stirring frequently to prevent pasta from sticking to the bottom of the pot. The pasta should be cooked al dente (not mushy). Cooking times will vary depending on the type of pasta used.
Add spinach: remove the pot from the heat and gently stir in the spinach and red pepper flakes (if using). Let your past rest for 3 - 4 minutes to thicken and wilt the spinach.
Serve: serve immediately, optionally topped with chopped parsley and a sprinkle of nutritional yeast or cracked black pepper.

Notes

*I usually add 1/2 teaspoon of salt and 1/4 teaspoon black pepper

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course

Nutrition

Calories: 490
Sugar: 12.9
Sodium: 330
Fat: 4.2
Saturated Fat: 0.5
Carbohydrates: 97.8
Fiber: 7.1
Protein: 16.7
Cholesterol: 2

Keywords: italian inspired, one pot, pasta