This one-pot pasta recipe requires minimum washing up, and it's also gluten-free if you use brown rice spaghetti. If you do eat gluten, you can opt for wholewheat spaghetti
Ingredients
- 1 leek, dark green tips and root removed and discarded, halved lengthwise and thinly sliced
- 4 cloves garlic, minced
- 10 oz (280g) portobello mushrooms, thinly sliced (4 portobellos)
- 1 tbsp (6g) Italian seasoning
- ¼ tsp red pepper flakes (optional)
- 1 425g can diced tomatoes
- 1 425g can tomato sauce or passata
- 2¾ cups (650ml) low-sodium vegetable stock
- ½ tsp sea salt, or to taste
- 10 oz (280 g) dried brown rice spaghetti or linguine
- 1½ cups (273g) cooked or canned borlotti, navy or cannellini beans, drained and rinsed
- 1 tsp coconut sugar (optional)
- 1½ cups packed (60g) baby spinach (optional)
- 3 tbsp (12g) nutritional yeast
- 1 tsp red wine vinegar
- Freshly ground black pepper
Optional garnish
- Fresh thyme or oregano
Instructions
- In a Dutch oven or soup pot, sauté. the leeks and garlic with a few tablespoons (about 30 ml) of water over medium heat for 5 minutes or until softened. Add water, as needed, to prevent burning.
- Add the mushrooms, Italian seasoning and red pepper flakes, and continue to sauté for another 5 minutes, or until the mushrooms have shrunken in size and begin releasing their juices. Now, add the diced tomatoes, tomato sauce, vegetable stock and salt, and bring to a boil.
- Crack the pasta in half and add to the pot along with the beans. Lower the heat and simmer, uncovered, stirring often to prevent the noodles from sticking together or to the bottom of the pot and making sure the noodles are always submerged in the sauce for 12 to 15 minutes, or until the pasta is tender and the sauce has thickened. Toward the end of the cooking time and as the sauce thickens, it might start sputtering and splashing. If so, partially cover the pot to avoid a mess.
- Turn off the heat. Stir in the coconut sugar (if using), spinach (if using), nutritional yeast and vinegar. Taste and reseason with pepper and salt, as needed, and divide among bowls. Garnish with fresh thyme or oregano if desired.
If you don’t have leeks, use one large yellow onion, diced.