One-Pot Pasta with Veggies
I’ve been seeing a lot of one-pot recipes for pasta and veggies lately. And while pasta is pretty easy to make as it is, it’s even more enticing to be able to make an entire one-pot meal, pasta-plus-veggies, without using multiple pots and pans. I modified this recipe to enjoy for lunch with Zacky all week.
1 pound whole wheat spaghetti broken in half
1 package sliced white button mushrooms
1 cup frozen peas
1 cup frozen corn
3 cloves garlic (I use frozen)
1 tsp dried thyme
1 tsp sea salt, more to taste
1/2 cup canned lite coconut milk
4 1/2 cups water
In a large pot, combine all ingredients except coconut milk.
Bring pot to a boil then simmer uncovered for 15 minutes. Once all of the water has been soaked up, mix in coconut milk and season with additional salt if needed. The coconut milk will give the pasta a nice light and creamy sauce.
Since this dish contained peas, pasta and mushrooms, I basically hit the jackpot with my toddler, and was happy to have a no-fuss lunch all week to share with him.