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

Recipe by Dr. Kristi Funk
4.7 from 3 votes
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 whole wheat small pasta such as penne, farfalle, fusilli

  • 3 cups chopped kale

  • 2 cups chopped broccoli

  • 1 can garbanzo beans

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

  • 1 chopped onion

  • 5 cups water or broth

  • 2 tsp lemon zest

  • 1 lemon (juiced after zested)

  • 1 tbsp tomato paste

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • 1/2 tsp dried rosemary

  • 1 tsp minced garlic

  • 1 tsp salt

  • 1/2 tsp ground pepper

  • Vegan Parmasan
  • 6 brazil nuts

  • 2-3 tbsp nutritional yeast

  • 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.
5 3 votes
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⟳ Dinner, 30-60 Mins, Cook Live Recipes, Italian, ⭥Medium
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June

18jun5:00 pm6:30 pmCook Live with Chrissy & Dr. Kristi (Ep. 18)Episode Theme: TBD5:00 pm - 6:30 pm View in my local time40 Guests AttendingEvent starts in

July

09jul5:00 pm6:30 pmCook Live with Chrissy & Dr. Kristi (Ep. 19)Episode Theme: TBD5:00 pm - 6:30 pm View in my local time27 Guests AttendingEvent starts in

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