cancer kicking superwoman next to assortment of healthy foods
cancer kicking superwoman next to assortment of healthy foods

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One Pot Pasta Potpourri

5 from 1 vote
Recipe by Dr. Kristi Funk Course: DinnerCuisine: ItalianDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

35

minutes

This recipe will be featured during our Cook Live event on Wednesday, August 24th ad 5pm Pacific. To RSVP for the event, click here.

One Pot = easy!
Pasta = comfort food!
Potpourri = delicious with whatever pasta, beans, and veggies you have on hand!

If you’ve never inhaled the magic of one-pot pasta, you will find yourself enchanted after the first serving… and then there’s only one pot to clean! Best win/win ever. Choose to layer whatever colorful, fresh vegetables make you happy. This recipe calls for kale and broccoli because you know Dr. Kristi is obsessed with sulforaphane, but zucchini, red pepper and mushrooms will make an amazing phytonutrient-rich meal, too. Cannellini beans substitute well for garbanzos. Don’t forget to stir often to prevent sticking – that’s why we suggest short pastas, so if all you have is long pasta like spaghetti, then snap it into 2-inch strands. Layer, add water/broth, boil, and serve. So fast, so yummy!

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Ingredients

  • 12 oz 12 whole wheat small pasta such as penne, farfalle, fusilli

  • 3 cups 3 chopped kale

  • 2 cups 2 chopped broccoli

  • 1 can 1 garbanzo beans

  • 2 cups 2 cherry or grape tomatoes, halved or quartered if large

  • 1 1 chopped onion

  • 5 cups 5 water or broth

  • 2 tsp 2 lemon zest

  • 1 1 lemon (juiced after zested)

  • 1 tbsp 1 tomato paste

  • 1 tsp 1 dried basil

  • 1 tsp 1 dried oregano

  • 1 tsp 1 dried thyme

  • 1/2 tsp 1/2 dried rosemary

  • 1 tsp 1 minced garlic

  • 1 tsp 1 salt

  • 1/2 tsp 1/2 ground pepper

  • Vegan Parmasan
  • 6 6 brazil nuts

  • 2-3 tbsp 2-3 nutritional yeast

  • sprinkle sprinkle salt

  • Optional Toppings
  • sliced fresh basil

  • chopped pitted Kalamata olives

Instructions

  • Put 1 tbsp olive oil in the bottom of a large sauce pan. It should be large (at least 16 inches) in diameter and at least 4 inches deep.
  • Put your pasta evenly in the bottom of the pan.
  • Put all of the vegetables side-by-side on top of the pasta in the pan.
  • Add the herbs, lemon zest, tomato paste and lemon juice, salt and pepper.
  • Heat the pan on low for about 1 minute, then add the broth.
  • Get the broth up to a low boil and stir occasionally until the pasta and veggies are done. It’s OK if there is a little liquid left. Once it is shut off it will absorb and if it doesn’t it is a nice sauce.
  • Top with vegan parmesan
  • Vegan parmasan
  • Grind nuts in a coffee grinder until powdery
  • Add nutritional yeast to the grinder and grind until parmesan consistency.
  • Add salt to taste

Recipe Video

Notes

  • All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
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