I love a good weeknight meal—especially one that I can throw in a pot and serve quickly. This one-pot pasta is creamy (and vegan!) and uses all the sweet summer produce I have stashed in my kitchen. I used gluten-free pasta (shaped like farm animals, of course), but you can use any pasta you love with this recipe to make it your own—or to convince your little ones to eat.
Ingredients
1 large red onion
3 tablespoons olive oil
10 garlic cloves, minced
2 pints cherry tomatoes
1 cup corn
4 cups vegetable broth
1 bag (8.8 ounces) dried pasta, in fun shapes
¼ cup nutritional yeast
2 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon salt
Fresh parsley, for garnish
Directions
Chop the red onion and heat the olive oil in a large pot over medium heat. Add the onion to the pot.
Sauté the onion until translucent, then add the garlic and stir to combine. Cook for about a minute, until aromatic.
Add the tomatoes to the pan and cook for a few minutes, until they start to burst but still hold their shape.
Stir in the broth, corn, pasta, nutritional yeast, and spices.
Cover the pot and let the pasta cook, about 10-15 minutes (check every once and a while, as this will vary based on the type of pasta you use). Once the pasta is al dente and most of the liquid has evaporated, it’s ready to serve.
Garnish with fresh parsley over each serving and enjoy!
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