If you are looking for a quick and easy weeknight dinner or if you are simply too busy to cook an extensive meal during the weekend, this recipe will be your new best friend. This recipe has been buzzing all over the web ever since Martha Stewart introduced us to her one pot pasta. Aside from adding some dried oregano and omitting the oil and parmesan, I stayed true to Martha’s recipe. I was quite happy to see that this recipe can easily be turned into a high carb low fat vegan meal, without a sacrifice in taste. I honestly could not tell the difference from when I used to make it with the recommended 2 to 4 tbs of olive oil.
Since starting this high carb low fat vegan journey, I have found it very surprising how easy it is to simply omit the oil that most recipes call for. I honestly had never heard of sautéing onions in water… yes, this is doable, and no the onions do not stick to the pan! As much as this is a great revelation, this sweet trick is not needed today, this recipe is even simpler than that! You literally add all of the ingredients listed below in one big pot, and cook it until almost all of the water has evaporated and the pasta is al dente, leaving you with a delicious sauce. I usually take it off the heat at this point and cover it with a lid for a minute or two to let the sauce absorb even further. I will definitely be experimenting with one pot pastas in the near future and will add more recipes similar to this one on here as I find some good combinations….