One-pot meals can be a godsend when you’ve had a long day and don’t feel like doing stacks of dishes after dinner. Plus cooking everything together blends the flavors and reduces the amount of nutrient loss through methods like boiling and then straining the water.
Pasta is great for one-pot meals, because it releases starches into the liquid, thickening it and bringing the sauce together. Just make sure you add enough liquid at the start!
“This one-pot pasta is an easy way to meet your protein goals without breaking the bank,” says dietitian Mackenzie Burgess. “This recipe swaps traditional pasta for chickpea pasta, doubling the protein and adding more fiber too. It’s simmered in bone broth instead of water—so there’s no draining needed!—which adds extra flavor and packs in more protein and collagen.”
Give this recipe a try for a hearty, low-calorie meal, packed with nutritious vegetables.
One Pot Tomato Basil Pasta
Ingredients
- 1tbsp olive oil
- ½ large onion or 1 small onion, diced
- 4 cloves garlic, minced
- 8oz Banza chickpea pasta
- 15oz can diced tomatoes
- 12oz jar roasted red peppers, roughly chopped (with jar liquid)
- 2 cups Butcher’s bone broth (flavor of choice)
- 1tsp dried oregano
- 3 cups spinach
- ½ cup basil, sliced
- ½ cup Parmesan, shredded
Method
- Heat oil in a large pot over medium heat. Add the onion and garlic and sauté for two minutes.
- Add the rest of the ingredients. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes, or until the pasta is cooked through and the amount of liquid has significantly reduced. Be sure to stir every so often to avoid burning on the bottom.
- Top with fresh basil and Parmesan.
Recipe courtesy of Mackenzie Burgess, reproduced with permission.
