This is only the second one pot pasta meal I’ve ever made, but I’m really liking the process and results! I know this isn’t exactly St. Patrick’s Day friendly, other than a rainbow pot full of vegetables, but I’ve got a couple of festive posts coming your way later this week.
I’ve been doing a lot of searching on Pinterest for my next one pot creation and of all the Thai-style recipes I found, I drew most of my inspiration from this one at Oh My Veggies.
My pasta pot is loaded with vegetables, so much so that it can be made completely vegan. Just be aware that the Barilla Protein Plus pasta I used does have egg whites in it. If you would like a vegan meal, just switch out the pasta.
This meal was a breeze to throw together and the broth makes standing at the stove a very pleasant experience. It smells heavenly! And now I have a ton of leftovers for lunches for the rest of my week… always a welcome bonus. Enjoy!
- 3 c. vegetable stock
- 1 c. light coconut milk
- 1/4 c. soy sauce
- 3 T. light brown sugar
- 1 T. sesame oil
- 1 T. chili garlic sauce (plus more for serving)
- juice of one lime
- 1/2 t. dried ginger
- 1/2 t. garlic powder
- 2 c. baby spinach
- 2 c. baby bok choy, chopped
- 1 c. sliced fresh carrots
- 1 c. frozen edamame
- 1 (14 oz.) can baby corn, drained and chopped
- 1 red pepper, thinly sliced
- 1/4 c. red onion, thinly sliced
- 10 oz. Barilla Protein Plus pasta
- 1/2 c. chopped peanuts
- In a large stock pot over medium-high heat, combine the broth, coconut milk, soy sauce, sugar, sesame oil, chili garlic sauce, lime juice, ginger and garlic. Whisk together and add all the vegetables. Stir well to combine.
- Once mixture has come to a boil, add the pasta (broken in half). Stir well and reduce heat to a simmer. Cover and stir occasionally until pasta is completely cooked through and most of the broth has absorbed... about 12 - 15 minutes.
- Serve pasta topped with chopped peanuts and extra chili garlic sauce.
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