Saturday, January 19, 2013

30-Minute Skillet Pasta:

This recipe is for those days when you just don't have the time, energy, or motivation to cook,  but still need something delicious to eat. This meal disproves the myths that you have to sacrifice flavor for convenience, and that you need to use a lot of dishes in order to cook a good, vegan meal. Hope you like it. Feel free to play around with the sauce a little...a little apple cider vinegar would give it a nice bite, and a little more sugar or agave will please you lovers of sweeter tomato sauces.


1 1/4 cups uncooked shell pasta
1 can petite diced tomatoes (15.5 oz.) + 2 cans of water
1 cup greens of your choice
1 yellow onion, diced
1/3 cup fresh parsley, chopped
1 tbsp. fresh basil, chopped
4 cloves garlic, minced
1 tbsp. olive oil
1/2 tsp. Kosher salt (or to taste)
1/2 tsp. oregano
1/2 tsp. white sugar or agave nectar
A few drops of lemon juice

Total Cook Time: 30 minutes.
Serves 4


Add all of the ingredients to a cast iron skillet. Stir until the veggies, pasta, and seasonings are blended well. Bake for 25 minutes, taking the skillet out of the oven to stir at least twice. (To make sure the greens don't burn). 


  1. I love this way of cooking pasta! I have never done it - I always cook the pasta in a saucepan and do sauce separately and then combine - but can see that the flavour would be so much richer when it's all in one.

    1. This was the first time I cooked it like that too. I was surprised with how well it turned out. The flavor was very rich, and it was so easy to just throw everything in one pan and let it do it's thing. :)


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