One Pot Pasta
A simple pasta dish great for a weeknight supper, adapted from an Anna Jones classic. It's filling, surprisingly creamy and a flexible recipe that's easy to modify.
Ingredients
- 400 g linguine or spaghetti - dry pasta, not fresh
- 400 g cherry tomatoes
- 400 g Cannellini beans drained and casually rinsed (14oz can)
- 2 unwaxed lemons zest of or just give 2 normal lemons a good scrub in hot water before zesting
- 100 ml olive oil
- 2 tsp sea salt if you are using fine-grain table salt, add a bit less
- 200-400 g kale or spinach I use 200g because the little doesn't care for "leebs"
- parmesan cheese (optional) I use vegan parm substitute
- 700 ml boiling water
- veggie stock cube or bulliion paste (optional) I use better than bullion mushroom flavour at half strength for the quantity of liquid
- 300 ml tomato passata (optional) if not using - substitute 300ml boiling water
Instructions
- Boil water in the kettle while you prep other ingredients to save time.
- Put pasta into a large skillet (I use my 12" cast iron skillet - one of the biggest ones I have). Halve cherry tomatoes and add to the pasta. Toss in the cannellini beans. Zest both lemons into the pan and add the oil and salt. Mix the stock cube/bullion paste with the boiled hot water - use half the amount needed to make stock the aim is just to boost the overall flavour, not really flavour the dish. Add weak stock and passata to the pan, cover and bring to a boil.
- Once the liquid is boiling, remove the lid and simmer on high heat for about 6 minutes, use a pair of tongs to turn the pasta from time to time.
- Meanwhile, trim and tear the greens. Once the pasta has simmered for 6 minutes, add the greens and cook for about 2 minutes to wilt or soften.
- When almost all the water has cooked off, remove the pan from the heat serve. Garnish with a bit of parmesan, herbs of choice, and maybe a spritz of lemon juice.
Notes
- sometimes I toss in some thyme leaves