Work is busy. Night falls quickly. I need meals that are fast and satisfying. Something I can throw in the pot and cook quickly. Preferably with leftovers. And something my 8 year old will eat. This one pot pasta ticked all the boxes. If only I could also take photos to do it justice.
The top photo was quickly snapped the following morning before work to snatch some natural light. Because I really loved this pasta. It has more protein and more tomato sauce than the last one pot pasta I made. And it has some flexibility in using up what is in the fridge. Just the dish we needed after swimming lessons.
The stew saw us through three nights of dinner, with Sylvia having small bowls of it each night. Tonight I rode home from work in the rain and knowing I had dinner waiting at home cheered me up. Though even though it was cold and wet, I quite enjoyed the dark streetscapes with mist around the lights and the rain dripping off the edges of buildings. It all felt a bit film noir. Which makes it all the more the sweeter to arrive home to a cosy warm bright home with this hot pasta dish waiting on the table to eat with my family.
I am sending this to Meat Free Mondays.
More easy pasta recipes on Green Gourmet Giraffe:
Angel hair pasta with feta, sun-dried tomatoes and spinach
Hurry up pumpkin alfredo (v)
One pot pasta with chickpeas and zucchini (v)
Pasta with mint and parmesan
Smoky cheesy peas pasta
Spaghetti hoops (v)
One pot pasta with tomato and beans sauce
Adapted from Green Gourmet Giraffe
- 350g spaghetti
- 400g tin cannelini beans, rinsed and drained
- 400g tin lentils, rinsed and drained
- 1 red onion, finely chopped
- 1 zucchini, quartered and sliced thinly
- 1 red capsicum, finely chopped
- 2 tbsp capers
- 2 tbsp tomato paste
- 2 tbsp pesto
- 2 cloves garlic, finely chopped
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 3 cups water