One Pot Pasta with Fresh Tomatoes, Basil and Kale
Prep Time
Cook Time
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Dinner can't get much easier than this! Throw your pasta, herbs, spices and whatever vegetables you prefer into one pot and let it cook for 15 minutes. Done. Dinner.
Created by:
Recipe Type: Entrees
Cuisine: Vegan
Number Servings: 8
What You Need
  • 3 Tablespoons olive oil
  • 1 small white or yellow onion, chopped small
  • 6 cloves fresh garlic, minced
  • 1-1.5 bunches of Lacinto kale, stems removed and chopped into 2" pieces
  • 1 cup basil leaves, chopped
  • 12 oz (1.5 cartons) cherry or grape tomatoes, cut in half lengthwise
  • 1 8 oz package Crimini mushrooms, washed and sliced
  • ½ teaspoon dried oregano leaves, crushed
  • Crushed red pepper flakes (optional)
  • 1 28 oz can small cut Italian style tomatoes
  • 1 14.5 oz package Barilla Plus spaghetti/penne/fettuccine or other pasta
  • 5 cups water + 2 vegetable or not-chicken bouillon cubes OR
  • 5 cups vegetable or not-chicken stock (not low sodium)
  • Kosher sea salt and fresh ground black pepper
  • ¼ cup grated Parmesan (vegan or regular), plus more for garnish
How to Do It
  1. In large heavy pot, heat oil over medium heat.
  2. Add diced onion and stir until translucent. Add chopped garlic and let cook until fragrant, another minute or so.
  3. Increase heat to high; add fresh tomatoes and chopped tomatoes and stir.
  4. Then add the oregano, basil leaves, broth/water and cubes, mushrooms, kale, ¼ teaspoon or so of salt, and ½ teaspoon or so of pepper.
  5. Bring pot to a boil, then lower heat back to medium and let cook for about 10 minutes (or until pasta is al dente according to package directions for type/brand you are using).
  6. Stir in the ¼ cup of Parmesan and add a few shakes of red pepper flakes. Stir to combine and let sit on stove another minute or two to blend flavors.
Serve with more Parmesan cheese for garnish with salad and/or crusty french bread or garlic bread.
Recipe by Blacks Going Vegan! at