Vegetarian One Pot Pasta

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    Vegetarian One Pot Pasta

    Vegetarian One Pot Pasta

    (39)
    40min


    32 people made this

    This is a very simple but tasty pasta sauce, the perfect thing when you want an easy vegetarian meal.

    Ingredients
    Serves: 4 

    • 1 teaspoon olive oil
    • 1/2 cup sliced onion
    • 1 cup fresh sliced mushrooms
    • 800g tinned diced tomatoes
    • 250g tomato puree (passata)
    • 1 cup (250ml) water
    • 2 teaspoons dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon white sugar
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon ground black pepper
    • 250g macaroni

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Spray a large nonstick frypan with nonstick cooking spray. Add oil and heat over a medium flame. Add onion and mushrooms. Cook, stirring frequently, for 3 to 5 minutes, until tender.
    2. Add tomatoes, tomato puree, water, sugar and spices to frypan. When mixture begins to boil, stir in pasta. Cover, reduce heat to medium-low, and cook 20 minutes. Stir mixture every 4 to 5 minutes while cooking.

    Tip:

    You must use a non-stick pan to prevent sticking while cooking.

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    Reviews and Ratings
    Global Ratings:
    (39)

    Reviews in English (39)

    by
    18

    4 Stars because the concept is so simple. Three for taste with the recipe as is. I had to double the spices, because the first time I thought it was too blah (but I like LOTS of flavor). Next time I will also top with cheese and then it will definitely go in our rotation.  -  14 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    16

    This was pretty good. I prepared exactly to recipe instructions, and the noodles were kind of mushy. I prefer a firmer pasta.  -  29 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    8

    This was quick, easy and so delicious! My husband had two plates and even our 5 year old daughter, who NEVER finishes a meal, ate her entire plate! I left out the onion since my daughter won't eat it and used 8 oz of mushrooms. Other than that, I followed the recipe exactly. My daughter thought there was a little too much pepper in it, and I agreed that it was a little too much, so next time I will cut back on it. This will be a regular at our house served with salad and rosemary french bread from the local bakery.  -  10 Jul 2004  (Review from Allrecipes USA and Canada)

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