Lemon Zucchini One-Pot Pasta
30 mins
Serves 4-5 people
This delicious and easy one-pot meal is a great mid-week option. So tasty and inexpensive, you can boost the nutritional value of this dish by adding extra veggies such as spinach.
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Ingredients
1 onion
4 cloves garlic
1 tbsp tomato paste
1 tsp fresh or dried basil
1 tsp fresh or dried thyme
1 tsp fresh or dried oregano
Fresh or frozen zucchini
1 can of chopped tomatoes
2 cans cannelini/white beans
1/2 cup plant mylk
1/2 packet of wholegrain spaghetti
Squeeze of lemon
Salt/pepper
Toasted seeds or breadcrumbs
Directions
Dice the onion and cook until softened in a pan on low heat with a little oil for a few minutes. Finely chop the garlic and add for a further couple of minutes. Once fragrant, add the herbs and tomato paste and stir in.
Once the tomato paste begins to stick to the bottom of the pan. Add the zucchini and fry for a few minutes until slightly softened. Deglaze the pan with the tinned tomatoes and add the cannelini beans.
Stir in the plant mylk and add the spaghetti so that it's covered by the liquid in the pan. If there is insufficient liquid, add a little water. Cook the spaghetti a couple of minutes less than the packet instructions for an al dente texture, as the pasta will continue cooking in the sauce once you turn the heat off. Monitor the pasta while it cooks, making sure to add extra water if the sauce dries out and so it doesn't stick to the bottom of the pan.
Turn off the heat and add the lemon and salt/pepper to taste. Serve up with a sprinkle of toasted seeds or toasted breadcrumbs for an added crunchy texture! Enjoy with a salad or other cooked veggies of your preference!
