One Pot Pasta dishes are terribly trendy at the moment… and with good reason. Ever so simple, with no draining required – the pasta and sauce cook themselves in the same pot, with the pasta soaking up all the lovely flavours as it cooks, and its starch helping to thicken the silky sauce.

Most one-pot-pasta recipes involve simply chucking everything into the pot at once and leaving it to its own devices, and you could do that here if you wanted, but I prefer to brown off the veggie sausages first, (or they end up a bit pale and flabby), and also to cook off the onions so they turn really sweet and release their juices before adding everything else.

The pot is fairly important to this dish, as the pasta needs enough space to spread out into the sauce to cook evenly. My shallow cast iron casserole dish from ProCook fitted the bill perfectly, (see below more details), but if you don’t have anything similar, a wide, lidded frying pan will work better than a small saucepan – surface area is all important.

If you only have a saucepan, use spaghetti or tagliatelle in place of pasta shells. It will cook much more evenly in a smaller space.

Print Veggie Sausage & Sun Dried Tomato One Pot Pasta Prep Time 2 mins Cook Time 18 mins Total Time 20 mins Course: Pasta Servings : 4 people Author : Kate Ford | The Veg Space Ingredients 2 tbsp olive or rapeseed oil

3 veggie sausages

1 onion, peeled and sliced

400 g pasta shells

200 g cherry tomatoes, halved

6-8 sun-dried tomatoes, roughly chopped

1 litre water

2 tsp vegetable stock powder

100 ml dairy-free cream (I used soya)

100 g fresh baby spinach Instructions Heat the oil in a large, shallow casserole dish and fry the sausages and onions together until the sausages have browned all over. Carefully remove them from the pan, slice them diagonally into 4 pieces each, then return to the pan for a further 2 minutes. Add the pasta, tomatoes, sun-dried tomatoes, water and stock powder to the pot. Bring to the boil, then reduce to a simmer, cover and cook for 12-14 minutes, stirring every few minutes, until the pasta is cooked through. Add the cream and spinach to the pot, then stir well and cook for a further minute until the spinach has wilted.

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I’m a bit of a sucker for cast iron cookware, it’s pleasingly heavy, easy to look after, great at conducting heat meaning you can tweak temperatures super-quickly, and looks ever so pretty too. ProCook sent me this lovely 3.5L Cream Shallow Casserole to review – its such a good size, I’m using it almost every day, and it works on my induction hob too. It is dishwasher and oven safe up to 260ºC, so really easy to use for both quick one pot suppers on the hob or long and slow-cooked dishes spending most of the day in the oven.

ProCook Cast Iron Casserole 28cm / 3.5L Shallow Cream is currently £49 with free 1-2 day delivery.

Disclosure: ProCook sent me a cast iron casserole dish to review. There was no expectation of a positive review, all opinions are my own.