Name: One-Pot Pasta
Total time: 25 min
Yield: Serves: 2 to 4
Ingredients: ¼ teaspoon crushed red pepper, optional; 3 garlic cloves, minced; 1 cup (42 g) sliced basil (see Note); 1 bunch kale, stemmed and chopped; ½ cup (90 g) pitted Kalamata olives, chopped; One 15-ounce (425 g) can cannellini beans, drained and rinsed; 1 tablespoon olive oil (OF: ¼ cup/60 ml broth); 1 tablespoon Italian Spices; 2 tablespoons tomato paste; 1 red or yellow bell pepper, chopped; 1 yellow onion, chopped; One 14.5-ounce (411 g) can diced (with juice) or crushed tomatoes; 16 ounces (454 g) small whole wheat pasta, such as penne, farfalle, or macaroni, or GF if necessary; 5 cups (1.2 L) water

Preparation info

Serves:
2 to 4

Difficulty
Easy
Ready in
25 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

One-pot pastas are all the rage, and now that we’ve made one, we can see why! You only dirty one pot, and the sauce is thick and creamy; it’s a quick meal disguised as comfort food. You may doubt the magic of the single pot the first time, but as long as you stir, stir, stir, you’ll be a convert with the first bite. While you can use long pasta like spaghetti, it’s a bit trickier to keep from sticking. If you only have a long, stringy pasta at home, break it into 2-inch (5 cm) pieces first.