It’s been very warm in Montreal these last few days, and so we have been eating salads after salads. Tonight though, I wanted something else. I thought I would try out the one-pot pasta that has been everywhere. This was perfect: one pot, delicious flavours and only one skill required: dumping. That’s my kind of Monday night cooking!
Here is what you need:
- 2 cloves of garlic
- 1 onion, washed and peeled
- 8 carrots, washed and peeled
- 3 small zucchinis
- 8 carrots
- 15 button mushrooms (white or coffee)
- 4 stems of fresh basil
- 1 cup coral lentils
- 1/2 cup hemp seeds
- spaghetti (I used 1/2 a pack of gluten-free spaghetti)
- 1/2 tsp chili pepper flakes
- salt and pepper, to taste
Here is what you do:
- Peel the garlic and mince finely. Place in a large stockpot.
- Finely chop the onion and add to the pot.
- Shred the zucchinis, mushrooms, and carrots. Add to the pot.
- Finely chop the basil and add half of it to the pot. Keep the rest for garnish.
- Add the lentils, hemp seeds, spaghetti, chili pepper flakes and 8 cups of water.
- Put on the stove on high heat until fully boiling. Lower to medium heat and let simmer until the pastas are cooked. Taste and season to your taste. Most of the water should be absorbed, and you should be left with a rich and creamy sauce.
- Garnish with fresh basil and serve hot.
This is really simple, packed with yummy vegetables, and so satisfying. The great thing is that you will only have one pot to wash. You’ll probably have enough for lunch as well: even less work! Yup! I’m completely converted to one pot pasta. Seriously, it’s the best way to prepare pasta… or at least for lazy Mondays!