One pot vegetable pasta

After refocusing my mind on the point of this blog, I decided to give this one pot vegetable pasta a go.

This was inspired by this recipe on The Londoner blog, but with some of my top tips in mind. I liked the idea of this dinner as it is really easy to do and looked delicious, but I didn't have all the correct ingredients and had some other half vegetables that needed using.

I have used the basic principle of cooking all the ingredients for pasta and sauce together in one pot as inspiration, but experimented with my own take on it. And it actually worked! As Mr Store Cupboard Veggie said "this is actually quite nice" - high praise indeed.

This would work with a whole variety of vegetables. You can follow what I have done to the letter, or use similar vegetables that you have to hand. Things like sugar snap peas or frozen broad beans would be great, and you could obviously add more tomatoes and some fresh herbs like in The Londoner recipe.

Half an onion - sliced paper thin
Half a pepper, any colour - sliced thinly
1 carrot - cut in to batons
2 gloves garlic - sliced thinly
Some shredded white cabbage
Couple of handfuls frozen peas/broadbeans
12 cherry tomatoes, sliced in half
Couple of good glugs of olive oil
1 tsp dried oregano
Plenty of salt & pepper
500ml boiling water
Pasta of your choice, snapped in half if using long pastas
Parmesan to serve

You will need a big pan for this recipe. Snap the pasta in half if using longer types such as linguine or spaghetti, and lay it flat in the bottom of the pan.

Basically just plonk all the other ingredients in on top, apart from the frozen veg and parmesan.

Pour over the boiling water. Pop the lid on and heat on high until it boils. Turn the heat down so it is simmering, but leave the lid on. Cook like this for 5 minutes.

Uncover and turn the heat up to medium-high. The only thing you need to do at this point is to keep stirring it, making sure to turn the ingredients at the bottom over to the top otherwise they will stick. Put in the frozen veg at this point - adding them at this stage is sufficient to heat them through and will stop them being over cooked.

Most of the liquid will be absorbed or evaporated. Once this has happened the pasta should be cooked and coated in a sauce of an almost creamy consistency - something similar to risotto. Serve with plenty of parmesan.