Basil One Pot Pasta

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:

  1. Peel the garlic and mince finely. Place in a large stockpot.
  2. Finely chop the onion and add to the pot.
  3. Shred the zucchinis, mushrooms, and carrots. Add to the pot.
  4. Finely chop the basil and add half of it to the pot. Keep the rest for garnish.
  5. Add the lentils, hemp seeds, spaghetti, chili pepper flakes and 8 cups of water.
  6. 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.
  7. 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!

Lazy Guacamole

Avocados. Nothing else needs to be said! This is how I prepare guacamole on nights when I cannot be bothered to take out my chopping board. Tasty, quick, done, move along!


Here is what you need:

  • 1 ripe avocado
  • the juice of 1/2 citrus of your choice (I usually go for lemon or lime, but I only had blood orange on hand. It worked really well!)
  • 1 tsp pesto (I used my kale-parsley pesto. This stuff can really go in everything!)
  • sesame seeds
  • crushed nori flakes (I put a few nori sheets in my food processor and make a powder that I keep in my pantry, but you can also cut a nori sheet with scissors)
  • 1 cup of halved cherry tomatoes
  • pinch of hot pepper flakes
  • salt and pepper to taste

Here is what you do:

  1. With a fork, mash the avocado flesh with the citrus juice, pesto, sesame seeds, nori flakes, hot pepper flakes, salt and pepper.
  2. Serve with the cherry tomatoes and some crackers. Here I used beetroot crackers.


This takes seconds to prepare, while still being fresh and delicious. Look at all the colors and textures! Yum! It’s also fun to serve the cherry tomatoes on top because you can scoop some guacamole and a tomato for each bite. Let me know if you try it out!