Vegan One Pot Pasta

Ingredients for 3 servings:

• 1 m.-sized onion(s)
• 3 garlic cloves
• 1 large bell pepper(s)
• 250 g wholemeal pasta or spelt pasta, e.g. fusilli
• 1 can of corn, approx. 330 g
• 700 g tomatoes, pureed
• ½ liter vegetable broth
• 3 tbsp cream cheese substitute or soy crème fraîche (crème fraîche alternative)
• salt and pepper
• Italian herbs, dried
• basil
• vegetable oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel and dice the onion and garlic. Drain the corn and dice the bell peppers. Carrots and zucchini also taste good in one-pot pasta, but peeling carrots is quite time-consuming, especially when you’re in a hurry. You can, of course, use less garlic; I like my food simply with lots of garlic. If you’re short on time, you can alternatively use frozen diced onions and garlic, or use both ingredients as powders or granules. Otherwise, sauté the garlic and onions with vegetable oil in a saucepan over medium heat for 3 minutes, until the onions are translucent. Add the remaining vegetables and cook for another 5 minutes. Add the whole-wheat fusilli or spelt fusilli, top up with the vegetable stock and the passata. Stir in cream cheese substitute or vegan crème fraîche. Season with basil (fresh is best, but frozen is much faster), Italian herbs, salt, and pepper. Bring back to a boil, then continue to simmer over medium heat. The spelt fusilli will be cooked after 15 minutes; whole-wheat fusilli will take a little longer, in our experience. However, you’ll know when the fusilli have absorbed most of the liquid, and then you can check if they’re al dente. Season again and serve.