This Vegan One Pot Pasta with a Greek spin is delicious, easy, and all you really need is one pot to whip it together. No mess!
1 tbsp olive oil
1 medium-sized sweet white onion, finely chopped
3 cloves of garlic, pressed
1/2 tsp sea salt
1/4 tsp cracked pepper
1 tbsp. dried oregano
1 tsp dried dill
dash of paprika
dash of red pepper chili
1 cup cherry tomatoes, whole
1/2 cup artichoke hearts, halved
1/4 – 1/2 cup olives, variety, pitted
2 tbsp. nutritional yeast
3 tbsp. vegan feta
a handful of fresh oregano and thyme, roughly chopped
400 g pasta of choice
4-6 cups water begin with 4 cups and slowly add up to 6 cups
Into a wide, deep pot add all your ingredients.
Bring your pot to a boil and cook for around 25 – 30 minutes (or until cooked to your desired consistency)* on medium heat with the lid on.
As your pasta cooks keep an eye on it, gradually add your extra water to ensure proper cooking and to avoid burning.
Enjoy with fresh herbs!
That’s it – you can thank me later!
If you choose to use GF pasta I suggest starting with less water and cooking as instructed on the package.