The Only One Pot Pasta Dish You Need In Your Life

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I’ve seen these one-pot pasta recipes floating about the internet for a couple of months but was never drawn to them because hello where’s the easy 5 minute recipes that’ll make me lose a stone a week plz?

Anyway, fast forward to one hideously hormonal, sleepy, negative, dark, FUCK MY LIFE, someone wanna stroke my hair and spoon feed me hot Ribena please? day, and I found myself cuddling a packet of dry spaghetti.

So I made this, combining a few recipes I found online with what we already had in the fridge.

And well, this little easy peasy lemon squeezy pasta number has become my weekly go to. Because y’know, it’s easy. And yum. And even though there isn’t a single creamy ingredient it just tastes so DARN creamy.

And it has lemon in it and for the life of me I can’t explain why, but I am a SUCKER for lemon and pasta together.

I know like ok bye hannah live a good life you weird egg.

Anyway, I cooked it for Chris for lunch today and thought I’d take some photos before Granger tried to eat it, because he likes human food for some reason.

(His current faves are popcorn and crisps, say what?)

Final thing I want to add here is that although this isn’t some weird Pinterest low-carb recipe, it IS healthy. It is.

It has no bad fats or sugar, just good carbs and about a portion and a half of fruit and veg.

It’s the perfect winter warmer alternative to a takeaway because it’ll keep you full for ages (thanks whole wheat pasta you sassy boo) AND it has actual real life nutrients in it AND it’ll make you belly feel warm and full and SO HAPPY. Woah.

It’s veggie, but can easily be made vegan or wheat-free.

Such a shit hot recipe to have up your sleeve, I tell ya.

 

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INGREDIENTS PER PERSON

Portion of whole wheat spaghetti (75-100g depending on how big a portion you like)

Zest of half a lemon

Couple of cloves of garlic

Two average-sized tomatoes

Two handfuls of kale

Small block (large, ginormous block) of cheddar or parmesan for grating

 

METHOD

Heat a splash of olive oil in a big pan and when hot, add in finely chopped garlic and your tomatoes.

I usually cut these into quarters and then cut the quarters in half so they’re in little chunks.

Boil the kettle.

Add a good helping of salt and pepper to your tomato-ey loveliness.

After a few minutes add about 300 ml of boiling water per person, as well as your spaghetti portion.

Continue to stir and keep an eye on the water level – add a splash at a time straight from the kettle as needed.

After five minutes stir in kale and lemon zest.

Keep stirring continuously to stop it sticking to the pan and add water as needed. You should need to cook for a further 8-10 minutes.

The aim is to keep the pasta still quite firm and al dente whilst leaving very little water in the pain because ain’t nodody got time for a soupy pasta broth.

Once the water has all disappeared and your pasta is cooked, pour into a bowl and top with ALL the cheese.

THIS IS IT.

YOU WILL ONLY HAVE ONE PAN TO WASH UP. THIS IS A DREAM.

Anyway, I’ve made this four times this month. So erm yeah, it’s gooooooooood. Hope you like it cuties.

Anyone else got some one pot pasta dishes for me to whip up over these hideously chilly few months?

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