One Pot Pasta with Pancetta and Chickpeas
Who loves doing dishes? Not me! From the first ingredient to the last, you’ll only be using one large pot. I can’t imagine anything better than that! My absolute favorite pot for this type of cooking is my Staub Cocotte.
Whip this pasta up in no time for a delicious dinner or meal prep lunch!
Serves: 2-3 People
Prep Time: 15 minutes
Total Cook Time: 45 minutes
Ingredients:
For the pasta
4 oz pancetta, cubed
1 sweet onion, diced
3 large carrots, diced
2 celery stalks, diced
3 cloves of garlic, minced
1/2 c sun dried tomatoes
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes
1/2 tsp dried oregano
1/2 Tbsp white miso paste
1 can chickpeas, rinsed and drained
1 (28 oz) can diced tomatoes
1 (32 oz) box of vegetable broth ( I love Pacific Foods)
1/2 box spaghetti
2 Tbsp dairy-free butter (use the real thing if you can tolerate it)
To garnish
fresh basil
grated vegan parmesan (or regular) (for dairy-free, we love Violife Foods “Just like Parmesan”)
Crushed red pepper flakes (if you want more heat)
Cracked black pepper
Instructions:
In a large pot, add pancetta and cook over medium high heat until most of the fat has rendered.
Add the onion, carrot, and celery on top of the pancetta. Cook for about 5 minutes until the vegetables have softened.
Stir in minced garlic, sun dried tomatoes, pepper, chili flakes, oregano, and miso until combined.
Pour in the can of tomatoes and the box of broth and bring to a boil.
Add spaghetti, making sure that it is submerged in the liquid. Bring the pot back to a boil, then reduce heat to medium as the pasta cooks.
Cook until the pasta is al dente, making sure to taste for doneness, instead of relying solely on the box directions. Mix in butter until pasta is silky smooth. Add more to your liking.
Garnish and serve hot. Enjoy!
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