Veganuary recipe: One-pot pasta

Veganuary recipe: One-pot pasta

Treat yourself and get some brownie points with this delicious one-pot meal!

Veganuary is a great charity that inspires people all over the world to challenge themselves to just eat a vegan diet throughout January – and, if it works out for them, eventually spread into the rest of the year the habit of not eating meat or animal products.

Eating a vegan diet is great for the environment and for animals, and the really good news is that – contrary to common belief – you still get to eat loads of your favourite foods. If you’ve been attempting Veganuary and have made it this far, well done you! Time to treat yourself to a big bowl of lovely pasta in rich, tomatoey sauce that’s big on taste, and small on cleanup. My favourite!

Just follow this quick recipe, and enjoy!

You will need: 

  • 200g dried linguine, spaghetti or tagliatelle
  • One small onion
  • 2 cloves garlic
  • 500g passata
  • 1 red chilli
  • 6 slices sun-dried tomato (from a jar)
  • 50g pitted black olives
  • 1 tbsp capers
  • 1 tsp sugar
  • 2 tbsp olive oil
  • Handful fresh basil

Serves 2

Let’s get started! 

  1. Finely chop the onions and add them to the olive oil in a large, flat-bottomed lidded pan. Gently simmer the onions over a low heat for about 5-7 minutes until they’re slightly see-through and soft.
  2. Finely chop the garlic, or place the cloves in a garlic press and crush onto the onions in the pan. Give them a good stir to get those flavours working.

    Chopping onions for Veganuary vegan one-pot linguini recipe

    Flickr: Kim

  3. Add the uncooked pasta to the pan, snapping the sticks in half if you need to. Immediately pour over the passata, then re-fill the passata jar or packet with cold tap water (about 25oml). Add this water to the pan, then bring to the boil. Once it’s boiling, reduce to a simmer and keep stirring to make sure the pasta doesn’t stick.
  4. Whilst that’s simmering away nicely, de-seed and finely chop the chilli (skip this step if you’re not big on spice), and drain and slice the sundried tomatoes. Halve the olives and drain the capers, and add all these ingredients at the same time to the pan. Give it a good stir, then place the lid on the pan and  cook for about 10 minutes, stirring regularly and checking to see if the pasta is cooked.
  5. Roughly chop or tear the basil, and stir this through the dish just before serving. Add a twist of black pepper, and serve.

It’s as easy as that! You could even top it all off with a shaving of fresh vegan parmesan-style cheese for an extra hit of luxury. This is a fabulous recipe that I’ve really enjoyed making for my family using ingredients I often have lying about in the cupboard. Cooking the pasta directly in with the passata means that the starch thickens the sauce as it cooks, giving a really substantial and tasty dish.

It’s important to remember that a vegan diet isn’t suitable for everyone, including people with certain health issues or dietary needs. If you’d like to try it out but aren’t sure if it’ll compromise your health, have a chat with your GP.

Impressed by this Veganuary meal? Check out their site for a huge haul of amazing recipes from all over the world.