Easy peasy, emphasis on the peas, one pot pastas are a simple and quick way to get dinner on the table. Most one pot pasta recipes throw everything in the pot from the start, but I prefer to saute the onions, garlic and spices to release their aromatics first. I also added white wine for depth, but it's completely optional.
2 Tbsp plant-based butter or olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp dried thyme
1/2 cup dry white wine(optional)
4.5 cups vegetable broth
1lb spaghetti(I broke mine in half)
1lb cremini mushrooms, quartered
2 zucchini, sliced into quarter moons
3/4 cup peas
1 tsp salt
1 large handful fresh basil, chopped
1/2 cup vegan parmesan cheese, shredded
1/4 cup vegan whipping cream or coconut cream
1. In a large Dutch oven or stockpot over medium-high heat, melt vegan butter then saute onions and garlic until onions softened, approximately 4 to 5 minutes. Stir in dried time and cook 30 seconds to release aromatics. Pour in white wine, cook for 2 to 3 minutes for the alcohol to burn off.
2. Add vegetable broth, spaghetti, mushrooms, zucchini, peas, salt and a pinch of pepper. Bring to a boil; reduce heat to maintain a simmer. Cook uncovered, until pasta is al dente per package directions, approximately 11 to 12 minutes. **there will still be some liquid in the pot**
3. Stir in basil, vegan parmesan and vegan whipping cream. Serve with addtional vegan parmesan cheese.