Plants for Health Victor
ONE POT CHEESY TOMATO PASTA
A super creamy, healthy and quick One Pot Cheesy Tomato Macaroni. This pasta could not be easier to make - it is cooked directly in the water with all the ingredients, creating a creamy and light pasta sauce. A staple in easy, weeknight dinners.
Serves: 3 large or 4 smaller servings
2 full cups macaroni (250 grams/8.8 oz)
1 can chopped tomatoes (1½ cups)
4 cloves garlic, diced
½ medium white onion, chopped
2 heaping cups broccoli florets (frozen or fresh)
½ tbsp vegan Worcestershire sauce
3 - 5 splashes hot sauce
½ tbsp herbes de provence*
2 cups low sodium vegetable broth
¼ cup nutritional yeast
Sea Salt and Black Pepper to taste
Dice the garlic, chop the onions and broccoli into bite size florets (see photo, or just use frozen). Add all of the ingredients except the nutritional yeast (macaroni through to vegetable broth) to a large pot (Use a pot larger than the one used in the photo so the pasta does not stick together!!).
Bring the pot to boil over medium high heat. Stir every few minutes until the macaroni is cooked through. Make sure not to overcook the macaroni. Once the macaroni is cooked to al dente add the nutritional yeast to the pasta and vegetables. Stir everything together. Season with addition herbs, salt and pepper to taste. Note: You should not have a lot of liquid left over, the macaroni should have soaked it up up during the cooking process. A bit of liquid is fine and adds to the creaminess of the pasta. If there happens to be a lot of liquid, just drain a little bit of it out before adding the nutritional yeast.
Serve warm, garnish with additional hot sauce, nutritional yeast and chives! Best served warm right away.
1) Substitute the herbes de provence with 1½ tsp basil, 1 tsp oregano. I like this pasta equally both ways!
2) Double this recipe if serving it for a larger family but be SURE to use a larger pot so the pasta does not stick together.
3) Replace up to half the vegetable broth with plain water.