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One-pot pasta with cannelloni noodles

This is my favourite dinner right now so I’m happy to share the recipe with you! It’s super easy to make since you just throw everything into one pot and let it cook. As an added bonus, it’s easy to clean up. Why create more dishes when you don’t have to? 🙂

If you watched my video about our first day living in our tiny house, at the end of the video we enjoyed a big pot of pasta for our dinner. This is the recipe for that pasta with a few minor changes to make the recipe free from plastic packaging.

A plastic-free kitchen

All of my recipes from this point on will only contain ingredients that are available to us without plastic packaging. 🙂

Barilla used to be our favourite pasta brand but for some reason, their boxes contain a little unrecyclable plastic window. Other pasta brands come packed in plastic bags so I figured I’d have to make pasta from scratch if we ever wanted to eat pasta again. Unfortunately, we can’t find pasta sold in bulk bins where we live.

I’ll still learn to make pasta from scratch, but in the meantime, we found some cannelloni noodles packaged in a plain box. Hooray!

We crush the noodles into smaller pieces before adding them to the pot. If you can find pasta packaged without plastic (or better yet—in bulk bins!) feel free to use that instead.

We tried this recipe with lasagna noodles but they didn’t work as well. They clumped together even though I stirred the pasta continuously. The noodles we used were completely flat so I’m not sure how lasagna noodles with ruffled edges would work. Let me know if you try them. 🙂

How to make

Besides pasta, you’ll need carrots, cucumber (or a handful of mushrooms), leek, garlic, 3-4 tomatoes (or a can of diced tomatoes), tomato paste, curry powder, dried oregano, marjoram (or thyme), basil, black pepper, soy sauce (or salt) and a tiny bit of fresh lemon juice.

If you have the time and a blender or grinder, try making your own curry powder. Homemade curry powder smells amazing and tastes way better than a pre-mixed one from a shop. I recommend Vegan Richa’s recipe for curry powder and garam masala. You’ll never go back to the store-bought blends. 🙂

Place sliced carrots, cucumber (or mushrooms), leek, garlic, diced tomatoes, tomato paste, 8 cups of water and all of the seasonings (except soy sauce, salt, and lemon juice) into a large pot. Stir, cover and bring to a boil over high heat.

Once it’s boiling, add the pasta and stir. Reduce the heat if it boils too wildly. Cook for 15 minutes or until the pasta is al dente. If you’re using crushed cannelloni noodles, you’ll need to stir more often so the noodles don’t stick together. Regular pasta only needs to be stirred once in a while.

Turn off the heat, stir in 2 tbsp soy sauce (or 1 tsp coarse salt to taste) and 1/2 tbsp fresh lemon juice if you used fresh tomatoes. Stir well, cover and let rest for 15 minutes before digging in.

Canned tomatoes or fresh?

This recipe can be made with canned diced tomatoes if you can’t be bothered to deal with the fresh ones. I actually prefer the taste of canned tomatoes but we’re really trying to avoid using cans as much as possible. There’s nothing wrong with using cans (they are infinitely recyclable) but we like to eat pasta or rice with a vegetable-packed tomato sauce every single night. That means we’d go through seven cans of diced tomatoes a week. That’s too much rubbish for me. I just don’t want to deal with it!

Now we use 3-4 fresh tomatoes or however many can fit into our metal bowl. We like to remove their skins but it isn’t necessary. (Some people don’t like the texture and/or have trouble digesting the skins.) If you want to learn how to remove them, check out this how-to by thekitchn.com: There’s Only One Way To Skin A Tomato.

Stir in lemon juice to the pot at the end of cooking if you use fresh tomatoes. Lemon juice is typically added to canned tomatoes (as part of the canning process) so a little freshly squeezed lemon juice rounds out this dish nicely.

modify this recipe as you like

You can make one-pot pasta with any mix of vegetables. Try adding your favourites and let me know what combinations you enjoy the most. 🙂

I like two versions of this pasta: one with mushrooms and the other with cucumber. I tend to prefer the cucumber version more but don’t really like having both cucumber AND mushrooms in one pot since mushrooms overpower everything (in my opinion).

We can no longer buy soy sauce in bulk so for now, I season it with a teaspoon of red salt instead. It works well but it isn’t quite the same as soy sauce. If you can buy soy sauce in bulk, stock up and enjoy it for me! 😉

For a variation, try adding a half cup of dried lentils (small red or yellow ones) or a jar of chickpeas. You can also use vegetable broth for some or all of the water if you can’t find vegetable broth powder. If you want to skip pasta entirely, use half the amount of water and serve it as a sauce along with rice, potatoes, or your favourite starch.

Enjoy! 🙂

Thanks to Kuba for helping me take photos for this blog post and for prepping all of the ingredients!

One-Pot Pasta with Cannelloni Noodles
Prep Time
15 mins
Cook Time
30 mins
Resting time
15 mins
Total Time
1 hr
 

This is one of our favourite dinners. It's heavy on the noodles (my kind of meal) and all the ingredients can be purchased with little to no packaging. Win-win!

Course: Main Course
Author: Lisa Lansing
Ingredients
  • 2 carrots, sliced or diced
  • 1 cucumber, sliced or diced (or a handful of mushrooms, sliced—see notes)
  • 1 leek, thinly sliced (or 1/2 tsp onion flakes)
  • 1 garlic clove, finely minced (or 1/4 tsp garlic powder)
  • 4 small tomatoes, diced (skins removed—optional) (or use 1 can diced tomatoes)
  • 4 tbsp tomato paste
  • 8 cups water (or vegetable broth for some of all of the water)
  • 1/2 tbsp vegetable broth powder (optional)
  • 2 tsp curry powder
  • 1 tsp oregano, dried
  • 1 tsp marjoram or thyme, dried
  • 1/2 tsp basil, dried
  • 1/8 tsp black pepper
  • 250 g pasta noodles, dried (I use crushed cannelloni noodles)
  • 2 tbsp soy sauce (or 1 tsp coarse salt to taste)
  • 1/2 tbsp fresh lemon juice (only if using fresh tomatoes)
Instructions
  1. Place sliced carrots, cucumber (or mushrooms), leek, garlic, tomatoes, tomato paste, 8 cups of water and all seasonings (except soy sauce, salt, and lemon juice) into a large pot. Stir, cover and bring to a boil over high heat.

  2. Once it's boiling, add pasta and stir. Reduce heat if it boils too wildly. Cook for 15 minutes or until the pasta is al dente. If you're using crushed cannelloni noodles, you'll need to stir more often so the noodles don't stick together. Regular pasta only needs to be stirred once in a while.

  3. Turn off the heat, stir in 2 tbsp soy sauce (or 1 tsp coarse salt to taste) and 1/2 tbsp fresh lemon juice (if you used fresh tomatoes). Stir well, cover and let rest for 15 minutes before digging in.

  4. Enjoy!

Recipe Notes
  • This pasta is great with or without mushrooms. I tend to prefer the cucumber version more, but don't really like having both cucumber AND mushrooms in one pot since mushrooms overpower everything (in my opinion).
  • If you can't be bothered to remove the tomato skins, don't worry about it. Some people don't like the texture. If you want to learn how to remove them, check out this how-to by thekitchn.com: There's Only One Way To Skin A Tomato.
  • If you do remove the skins, don't discard the soak water. Add it straight into the pot.
  • Add lemon juice at the end of cooking if you use fresh tomatoes.
  • I used cannelloni noodles because it's one of the only kinds of pasta I can find in a plastic-free box. Lasagna noodles don't work as well because they clump together. (I will also try making pasta from scratch so stay tuned for that recipe!)
  • Feel free to add 1/2 c. dried lentils (small red or yellow ones) or a jar of chickpeas.
  • You can use vegetable broth for some or all of the water.
  • This recipe will work with any mix of vegetables. Try adding your favourites!
  • Use half the amount of water if you want to serve it as a sauce (along with rice, potatoes, or your favourite starch.)

9 replies on “One-pot pasta with cannelloni noodles”

You should try making your own pasta. It really does not take much time. You also do not have to have much equipment. It is not only delicious but much cheaper than buying and you can further reduce your waste. Homemade ravioli is really good but noodles of various kinds are too and are super easy to make.
This meal looks delicious. Although it is 1:30AM in Denver I’m going to get up and make some food. I’m going to try your veggie sandwiches too – I also make my own bread. I have more time than most people on my hands so partly I do these things to fill my time.
I don’t know if you guys like pizza but there are recipes out there that have dough which is ready in 5 minutes. It is delicious too and can be made quickly. If you don’t have an oven it could be cooked on a grill or any hot flat surface.
Thanks for the cooking tips!

Thanks for reading, Kirsten! I definitely plan on making my own pasta. 😊 I don’t mind making everything from scratch. It’s fun and I have the time, so why not! 😊 I hope you found something tasty to eat. 😁

I’ve never thought to use cucumber in a cooked dish. I can’t wait to try this. Thanks for the recipe!

I never thought of it either but one day we had half a cucumber leftover from our lunch, so we decided to cook it with our pasta and see how it turns out. We really like it! Usually I’d use zucchini but to us, cooked cucumber tastes better in pasta. 😊 Enjoy!!

Update: I tried cooked cucumbers, and they were delicious. I haven’t yet made this pasta, but I had cucumbers yesterday, which I roasted. I seasoned them with lemon juice, basil, and dill, after roasting them at 400 for about 25 minutes on parchment. Thank you again for recommending cooked cucumbers!

Do you have a broth powder or bouillon recommendation that you’ve used while visiting the U.S.? I’d love to find the one that you recommend on YT here in the states, or something similar, but I haven’t found it via Amazon, through Googling, etc.

Thank you again!

I’m glad you enjoyed them! I don’t have a recommendation for you, unfortunately. The broth powder I use is sold by a Polish company so I don’t know if they ship internationally. To me, it makes more sense to find veggie broth cubes or powder that are sold in a shop close to you. Good luck!

Here is the exact product in case you want to compare ingredients: https://darynatury.pl/Oferta/bulion-warzywny-w-proszku-eko-200g,997

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