This one pot pasta is the easiest weeknight meal! It takes only a few minutes to make with simple ingredients. Plus, it’s loaded with plant based protein and is completely gluten-free.
12ozjar roasted red peppers,roughly chopped* (with jar liquid)
2cupslow-sodium vegetable broth
1teaspoondried oregano
3cupsfresh spinach leaves
To Serve:
1/2cupfresh basil leaves,sliced
1/2cupshredded parmesan cheeseor nutritional yeast if vegan
Instructions
Heat oil in a large pot over medium heat. Add onion and garlic and sauté for 2 minutes.
Add the rest of the pasta ingredients to the same pot. Bring to a boil over medium-high heat, then reduce heat to medium, and simmer for about 10-12 minutes, or until the pasta is cooked through and amount of liquid has significantly reduced down. Be sure to stir every so often to avoid burning on the bottom.
Serve with fresh basil over the top and a sprinkle of parmesan cheese or nutritional yeast.
Video
Notes
Roasted Red Peppers Note: You'll typically find jars of roasted red peppers in the canned vegetable or international food aisle. When adding your roasted red peppers, don't drain them. Instead, add in all the juices from the jar as this helps make the dish even creamier! This will add sodium to the dish, so I find there's no need to add salt.If you are trying to lower your sodium, then you can discard the roasted red peppers jar liquid and just use the peppers. You could also swap the vegetable broth for water to reduce the sodium even further.