One Pot Vegan Spaghetti For Weekend Lunch

By Vidushi Singh

In one pot, combine noodles, fresh tomatoes, and water. Simmer for perfectly cooked pasta and a decadent sauce.


1 lemon 1.5 cups spaghetti 2 cloves garlic, thinly sliced 1 small red onion, thinly sliced 1/2 c. dry white wine 2 tbsp. olive oil Kosher salt and pepper 1 1/2 pt. assorted color cherry or grape tomatoes, halved 1/2 c. parsley leaves, roughly chopped 1 c. basil leaves, roughly chopped Grated vegan cheese 

Step 1

Begin with Peeling 4 strips of lemon zest, slice each strip very thinly, and squeeze 2 teaspoons of liquid.

Step 2

Next, add spaghetti to a big skillet along with the garlic, onion, wine, lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Step 3

Bring all the ingredients to a boil and boil gently, stirring frequently, 5 minutes. 

Step 4

Now add in  tomatoes and continue to boil gently until pasta is ready and all liquid is absorbed.

Stir in lemon zest and parsley, then fold in basil. Serve with grated Parmesan if desired.

Step 5