Another “quickie” recipe this week! We’re eating pretty simply these days. But, since many of you are preparing for the delights and excesses of American Thanksgiving, I thought it would be good to share this recipe I threw together a couple of nights ago. You might want something like this in the days leading up to the feast, or afterwards when you, too, are wishing for a little simplicity!
I love one-pot pasta meals– not much fuss or and very little time, but, with the right mix of ingredients, plenty of flavor and substance!
I have 3 more one-pot pasta recipes on my blog:
One-Pot Cheesey Farfalle (Bowtie Pasta) with Asparagus & Soy Curls
My version of Martha Stewart’s One-Pan Pasta
One-Pot Vegan Pastalaya (Jambalaya’s Cousin)
BRYANNA’S VEGAN ONE-POT PASTA WITH BROCCOLI, SPICY SAUSAGE & SOY CURLS
Servings: 6
1 Field Roast Chipotle Vegan sausage (or your favorite), sliced and crumbled a bit
4 ounces dry Soy Curls, reconstituted in 2 cups hot “chicken-y” vegan broth and drained
(or, you can use about 2 cups of any other vegan chicken sub strips)
2 cloves garlic, chopped
4 cups good-tasting “chicken-y” vegan broth (I like Better Than Bouillon No-Chicken Vegan Broth Base)
3 cups dry spiral macaroni (cavatappi) or similar pasta
1 lb. broccoli florets, cut into smallish pieces
2 Tbs lemon juice
2 Tbs rich nutmilk or unsweetened vegan creamer (such as So Delicious Original Coconut Creamer)
1 ounce (about 1/2 cup) vegan parmesan sub (I like Go Veggie!)
Salt and pepper to taste
Mix the drained Soy Curls, garlic and crumbled sausage together and place on a lightly-oiled baking sheet (rimmed). Place about 4″ under your oven’s broiler and broil on high (watching often) until it starts to brown a bit. Mix and turn and broil again until the mixture is lightly browned. Remove from the oven and scoop into a large pot. (NOTE: If you prefer, you can saute the ingredients in a tablespoon or two of olive oil right in the pot. I like to broil ingredients in order to brown without anything but a few sprays of oil.)
 |
| Cavatappi pasta |
Add the broth to the pot and bring to a boil. Add the pasta and adjust the heat to a good simmer. Cook for 9 minutes, stirring now and then. Add the broccoli and cook for about 3 minutes more, or until the broccoli is cooked to crisp-tender.
Stir in the lemon juice & creamer or nut milk, along with the vegan parmesan sub. Stir well and taste for salt and pepper.
Serve immediately.
Nutrition Facts
Nutrition (per serving): 377 calories, 52 calories from fat, 5.8g total fat, 0mg cholesterol, 582.6mg sodium, 341.1mg potassium, 54.1g carbohydrates, 4g fiber, 2.1g sugar, 23.4g protein.
Enjoy!
