One-Pot whole wheat pasta with tomatoes, spinach and green cabbage
This One-Pot whole wheat pasta dish is a perfect meal for busy days: just add everything in the pot (yes, the uncooked pasta goes right in there!), cook and stir for about 15 minutes and dinner is ready. Cabbage, spinach, tomatoes and lots of garlic slowly cook all together with the whole wheat pasta to create a luscious sauce. It’s vegan, healthy and so fast to prepare.
I was so worried about making a One-Pot meal for the blog, expecting it to become an overcooked mushy concoction. Well, I was so wrong! The pasta surprisingly cooks perfectly while slowly creating this silky coating sauce, thanks to the starch released by the pasta. I just cannot believe how easy it is to make and that I was missing on One-Pot pasta dishes my whole life!
Also, I have to admit my surprise when my husband Christopher kept going back to the pan to eat more. I knew I got this recipe right when I was watching the scene totally in shock. He is my primary recipe tester and let’s just say that pasta is not his thing. I believe he could go over the rest of his life without never eating pasta (can you believe that?). Quite an unbalanced household we have in here with me as a pasta obsessed! Anyway, this is just to tell you how delicious this dish is.
What you will need to make this One-Pot whole wheat pasta dish:
You will only need simple wholesome ingredients to create this quick and delicious meal:
Whole wheat spaghetti
Onion
Garlic
Green cabbage
Canned tomatoes
Spinach
Fresh basil
Dried spices
How to make this One-Pot whole wheat pasta meal:
This is going to be one of the easiest recipe you will ever make!
– In a large pan or pot, combine all the ingredients except for the spinach.
– Cook for about 15 minutes, always covering and stirring regularly.
– Add the spinach and stir. The leaves should wilt quickly in the very warm sauce.
How easy is that?
A few notes on making this recipe:
- I recommend you eat this meal immediately to really enjoy the luscious delicious sauce. This is not a good one to make ahead since the texture of the dish changes while resting in the fridge.
- This recipe is made with whole wheat pasta. Please, do not substitute for white pasta! The amount of liquid and the cooking time was tested with whole wheat noodles. Also, they contain so much more nutrients and will help you feel full longer.
- You can substitute the green cabbage for other types of cabbage, like Napa cabbage or Savoy cabbage. Also, any other leafy greens instead of spinach can do it for this recipe. Just keep in might that you might need to add them earlier in the cooking process depending of their texture to make sure they have enough time to soften.
Other EASY pasta dishes you might like:
Lemony Cauliflower Alfredo
Butternut Squash Mac and Cheeze
Simple Tex-Mex Pasta
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One-pot whole wheat pasta with tomatoes, spinach and green cabbage
Ingredients
- 13.25 oz whole wheat spaghetti uncooked
- 1 white onion thinly sliced
- 4-5 cups green cabbage thinly sliced
- 14.5 oz canned diced tomatoes
- 1 tsp dried spices (oregano, italian mix, parsley)
- 4 clove of garlic thinly sliced
- 4 cups veggie broth or water
- 1 cup fresh basil more for serving
- salt to taste
- pepper to taste
- 3-4 handfulls of spinach
Instructions
- In a large pan or pot, combine all the ingredients except for the spinach (everything raw!).
- On medium-high heat, bring to a simmer and then reduce the heat to medium. Keep cooking, covered, for about 12 minutes. Stir frequently to make sure the pasta don't stick together or to the bottom of the pot.
- When the noodles are cooked to your liking, turn off the heat, add the spinach and combine in the pasta.
- Serve immediately. Add some extra chopped fresh basil and red pepper flakes when serving if desired.
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