One Pot Wonder: Creamy Tomato Pasta
Here’s a super cheap, extremely easy and unbelievably tasty one pot creamy tomato pasta. This is a great one to have up your sleeve when you’re trying to think of an easy dinner to cook in the evening. Even better is that you’ll only have one pot to clean afterwards too!
Takes
Serves 4
Ingredients
- 1 tbsp oil
- 1 onion
- 3 cloves of garlic
- 1 Aubergine
- 500 g wholemeal tube pasta of choice
- 2 x 400g tins of chopped tomato
- 200 g mushrooms of choice
- 100 g tomato puree
- 100 ml water
- 1 tbsp maple syrup
- 4 tbsp tamari
- ¼ tsp black pepper
- 500 ml alternative milk
- 500 ml veg stock
- 1 small bunch of basil
Instructions
- Peel and finely chop the garlic and onion. Chop the aubergine and mushrooms small into bite size pieces. Pick the basil leaves and chop.
- Put a large non-stick pot on high heat. Add 1 tbsp of oil. Once it’s hot , add the onion and garlic and 1 tsp of salt. Reduce the heat to medium and cook for 2-3 minutes, stirring regularly. Add the aubergine and cook for 3 minutes, add the mushrooms and tamari, mixing well and cook for 5-8 minutes, add 100ml of water to stop the veg from sticking.
- Add the tinned tomato, maple and tomato puree, bring to a boil then lower to a simmer for 5 minutes. Taste the aubergine to make sure it is soft and cooked, if not simmer for a few more minutes.
- Add the stock, rice milk and pasta, bring to a boil then lower the heat and simmer for 10 minutes until the pasta is cooked. Mix through most of the basil, saving some for garnish. Taste and season before serving with fresh basil. Enjoy!
