30 MINUTE ONE POT VEGGIE PARMESAN
 
If you’re like me, you stockpile pasta to have on hand for a quick and easy pantry meal. And when you have veggies that need used up, all you need is a big pot, a jar of pasta sauce, and you have a 30 minute, one pot VEGGIE PARMESAN dinner, ready to satisfy even the heartiest of eaters!
This is yummy, full of protein from a nontraditional Chickpea Pasta (though whole wheat or any small pasta will do), as well as lots of cancer fighting veggies, including onion, garlic, broccoli, and energy-revving mushrooms that keep the mitochondria of your cells healthy!
What’s not to love about fast, easy, nutrient dense one pot meals?!?!
Let’s get cooking!
 
  • PASTA HACK #1: Substitute CHICKPEA PASTA for traditional white pasta! Chickpea pasta provides 25% of your recommended daily allowance (RDA) for protein!
  • PASTA HACK #2: Cook PASTA and SAUCE in ONE POT!
Here’s how:
 
30 MINUTE ONE POT VEGGIE PARMESAN
 
INGREDIENTS

  • 1 container baby portobello mushrooms
  • 1-2 cups broccoli florets
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 16 oz chickpea penne
  • 24 oz jar of your favorite marinara sauce (no sugar added)
  • water to fill empty marinara sauce jar
  • 1 cup vegan mozarella, feta, or parm cheese (I used a mix)
  • salt and pepper, to taste
  • additional dried Italian seasoning, optional
  • fresh parsley and/or basil, minced for garnish
  1. To a large pot or skillet (I used a large, 12″ nonstick pot), add a drizzle of olive oil and heat over MED-HIGH heat.
  2. Add broccoli and onion, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until broccoli and onion are tender but not wilted. Add garlic in the last 30 seconds.
  3. Saute until fragrant and remove to a plate.
  4. Pour marinara sauce into pot then fill up empty sauce jar with water and add to the pot. Bring to a boil and reduce to a strong simmer.
  5. Add pasta, stir, then cover and cook for 10-15 minutes, adding mushrooms halfway through. Cook pasta and mushrooms in the sauce until pasta is cooked al dente (tender). Add more water or sauce if the mixture becomes too “dry.”
  6. Sprinkle with cheese, cover and allow cheese to melt a bit (I used 1/2 cup vegan mozarella, and 1/2 cup vegan parmesan, with vegan feta crumbles.) Lightly toss to incorporate cheese OR leave on top for serving. I like the cheese to be incorporate a bit with light tossing.
  7. Sprinkle with additional Italian seasoning if desired, and garnish with fresh basil.
*Inspired and adapted from The Chunky Chef’s One Pot Chicken Parmesan