One Pot Rainbow Pasta

Get a healthy hit of colourful veg and hearty spaghetti for a quick evening meal. All cooked in one pot! Could it get any easier?

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Quick meal
Cheap

Click on a star to rate this recipe! You must log in first.

Average rating 3.8 / 5. Vote count: 28

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

15 min

Total time

25

Meal

  • mains
  • lunches

Servings

4

Ingredients

  • 250g whole wheat spaghetti
  • 1 pepper (red or yellow), chopped into bite-sized chunks
  • 1 red onion, roughly chopped
  • 2 cloves garlic, minced
  • ½ courgette, diced
  • Handful mushrooms, cut into chunky slices
  • 2 handfuls kale or spinach
  • ½ head broccoli, cut into bite-sized pieces
  • 150g/1 cup frozen edamame beans
  • 150g/1 cup frozen peas
  • 750ml/3 cups boiling vegan stock
  • Sauce of your choice eg pesto (Sacla, Zest, some supermarket own-brands), Sacla Vegan Bolognese Sauce, tomato pasta sauce (eg supermarket own-brands, Dolmeo etc), vegan white sauce (eg Sacla), black olive tapenade, Waitrose Kalamata Olive & Sundried Tomato Tapenade, Waitrose Tomato & Rocket Sauce
  • Optional toppings: fresh basil, vegan Parmesan or other cheese of choice, nutritional yeast, peanuts, pine nuts, olives, black pepper, mixed seeds, chilli flakes, lemon juice, lemon zest, capers, pre-marinated tofu (eg Taifun or Cauldron), vegan bacon pieces, dried mixed herbs

Instructions

  1. Add everything to a large saucepan (apart from the frozen edamame, frozen peas, broccoli, kale/spinach, sauce, toppings), bring to the boil and then simmer for 10 minutes.
  2. After 10 minutes add the edamame, peas, broccoli, kale/spinach and simmer for a further 5 minutes.
  3. Check that the pasta is cooked properly, remove the pan from the heat and then drain everything into a colander.
  4. Dry off the pan and then return everything to the pan. Add the sauce, stir through and heat on a gentle heat for a couple minutes.
  5. Add any of the toppings you fancy and enjoy.

1179111791

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

Create Your Own Poke Bowl

In this creative Hawaiian dish, ‘poke’ means ‘cut into pieces’ and involves gathering together whatever is on hand in the form of ingredients and dressings. We love the ‘thrown together’…

No-Bake Millionaire’s Shortbread

We tried this on some of our long-term supporters and they said it is one of the nicest things they’ve ever eaten! Considering how healthy this recipe is it really…

Easy Biscoff No-Bake Cheesecake

You won’t believe how easy this cheesecake is to make and yet so divine! Golden Lotus biscuits with a fluffy, creamy centre topped with a Biscoff drizzle… well, we don’t…

Ultimate Roast Potatoes

Beautifully golden, crispy on the outside, fluffy on the inside and infused with garlic and rosemary – need we say more?! This recipe has been taken straight from our brand…

VRC app