Vegan One Pot Pasta done in 30 minutes with 530 calories, 28 g of protein and only $1.40 per serving. Frugal and healthy plant based dinner recipe that is great for the whole family and 21 day fix friendly.
Are you searching for a super easy, but also healthy one pot pasta recipe?
It can be challenging in so many ways when attempting to eat all plant based foods. A new taste, a new cooking style, and the fear of a higher grocery bill when purchasing healthier foods.
There are many benefits when choosing a plant based diet and that is why I love sharing vegan recipes that are balanced in their nutrition, budget friendly, easy to prepare, and delicious.
You don’t have to call yourself vegan to try this healthy recipe. It is always a good idea to include plant based meals in your weekly meal plan. Fruits, vegetables, nuts, seeds, and beans fuel your body with good nutrition, save money on groceries, and even help you lose weight.
Today’s recipe is a one pot pasta dish. That means you can throw all ingredients into one pot and let it cook until done. All ingredients are also pretty easy to get and budget friendly. I shopped at ALDI and paid about $1.40 per serving. One serving is 2.5 cups of the meal.
This Vegan One Pot Pasta is very high in vitamin A, C, iron, and calcium. It is also high in protein and fiber. All in all a very healthy and frugal meal that you can also use for weight loss. Of course this is high in sodium, because I added salt. If that is an issue, simply leave the salt out.
How to prepare the Vegan One Pot Pasta
Add 1/2 cup of vegetable stock (I use water and add vegan and gluten free vegetable stock powder according to the package) and heat up. Add the onions and garlic and water steam for 3 minutes.In the meantime chop up your veggies. I used zucchini, but you can use any vegetables you like. To make this meal frugal, pick the vegetable on sale or in season.
Then add the rest of the ingredients, stir and simmer until pasta is soft. I used quinoa pasta, which I think cooks faster than whole wheat pasta. So you might have to adjust cooking time or adding more water to the pot.
- 8 oz dry penne pasta
- 1/4 cup water
- 1/4 onion diced
- 3 cloves garlic, pressed
- 1 T basil
- 1 T oregano
- 3 zucchinis, cubed
- 2 cans great northern beans, drained and rinsed
- 2 x 28oz cans diced tomatoes
- salt and pepper to taste
- Add 1/4 cup water to a large pan and add the diced onions and garlic. Water fry for about 3-5 minutes.
- Then add all other ingredients to the pot and let cook until the pasta is soft (about 20 minutes).
- Make sure to stir frequently.
- You can add mores seasoning if you like.
21 day fix: 1 red, 3 green, 2 yellow containers
Amount Per Serving: Calories: 530Total Fat: 2.3gCholesterol: 0mgCarbohydrates: 105gFiber: 18gProtein: 28g