One pot pasta: the 3 best recipes

Everyone is talking about one pot pasta – pasta dishes where all the ingredients are cooked in a pot. We’ll tell you our favorite recipes

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Cook lightning-fast pasta dishes in a saucepan with little effort – That sounds promising, because actually we prefer to cook rather than wash for hours. The One Pot Pasta, in which all ingredients are cooked in one pot at the same time, comes from the USA by Martha Stewart, the mother of all housewives. This method is good for the aroma and practical because you have to wash less. We’ll tell you three recipes for one pot pasta that you should definitely try.

And here’s pasta without any calories.

One pot pasta primavera

For 4 people: 250 g penne rigate (tubular noodles with grooves), 2 carrots (in thin slices), 150 g broccoli florets, 150 g mushrooms (depending on size, halved or quartered), 250 g green asparagus (approx. 2 cm long) Pieces), ½ fennel bulb (diced), 450 ml vegetable broth, 100 g peas (frozen), 70 ml cream, grated ½ organic lemon, salt, pepper, 1 small handful of basil leaves

preparation

1. Bring the pasta, carrots, broccoli, mushrooms, asparagus and fennel to the boil with the vegetable stock while stirring. Then simmer for about 6 minutes.
2. Add peas and cook for another 4 minutes.
3. Mix in the cream and lemon zest and season the pasta with salt and pepper. Arrange with basil leaves.
Preparation: 25 minutes

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Asian style: One pot pasta with peanuts and spinach

For 4 people: 250 g mafaldine (short, wide pasta), 150 g baby spinach, 150 g carrots (diced), 150 g red bell peppers (diced), 1 shallot (finely diced), 1 tbsp green curry paste, ½ tsp salt (+ salt to taste), ½ tsp honey, 2 tablespoons peanut butter, 150 ml coconut milk, 350 ml vegetable broth, pepper, 4 tablespoons peanut kernels (roasted and salted)

We all make these 5 mistakes when cooking pasta

preparation

1. Boil the pasta, spinach, carrots, peppers, shallots, curry paste, salt, honey, peanut butter, coconut milk and vegetable broth and simmer for approx. 12 minutes with the lid closed. Stir occasionally.
2. Season with salt and pepper and serve with the peanuts.
Preparation: 25 minutes

Fine for guests: one pot pasta with chicken and rocket

For 4 people: 300 g chicken breast fillet (in fine strips), 2 tbsp rapeseed oil, salt, pepper, 250 g Fussili (spiral pasta), 300 g zucchini (finely chopped), 1 shallot (finely chopped), 2 cloves of garlic (finely chopped), 40 g of dried tomatoes (finely diced), 5 tablespoons of basil pesto (finished product), 1 pinch of sugar, 450 ml of vegetable broth, 75 g of arugula

preparation

1. Sear the meat in a casserole in oil for about 4 minutes, stirring. Take the meat out of the saucepan.
2. Boil the pasta, zucchini, shallots, garlic, sun-dried tomatoes, 2 tablespoons pesto, 1 teaspoon salt and sugar with the vegetable stock in the saucepan and simmer with the lid closed for about 10 minutes. Stir occasionally.
3. Add the meat and the remaining pesto and cook again for 2 minutes while stirring. Season the pasta with salt and pepper and serve with arugula.
Preparation: 25 minutes

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