Fast kitchen
Ready in 20 minutes: Recipe for a creamy “Asian Style” one pot pasta
If you’re in a hurry, one-pot dishes are the perfect solution for conjuring up a healthy meal in record time – here in the Asian version
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Staying in the kitchen for a long time after work? If you don’t feel like it, one-pot meals are a solution. These not only save time and effort, but also taste incredibly aromatic. Here is the recipe for a creamy one-pot Asian-style pasta.
When the end of the day is approaching and your stomach is slowly starting to rumble, it should be done as quickly as possible. The handle to Ready meals from the freezer or ordering from a trusted delivery service is obvious.
The perfect alternative: one-pot dishes. They are quick to prepare, taste intensely creamy and spicy and save us a lot of dirty pots and pans. In addition, you decide what goes into the pot – so you can make your personal dish fresh, nutritious and balanced.
Fast, uncomplicated and aromatic
As the name suggests, the one-pot pasta puts all the ingredients in one pot and cooks them together with the rest of the ingredients. In the end, all you have to do is: taste and enjoy. Cooking the pasta in the sauce gives it an intense aroma. Admittedly, it sounds too good to be true at first, but the method of preparation has now become established and is very popular.
TV chef Martha Stewart started the hype about the fixed dish with her “One Pan Pasta”. However, the original idea probably comes from Italy itself: The “pasta risottata” is a traditional Italian recipe in which the pasta is placed in a pan or pot like risotto – together with all the ingredients – so that with the smallest effort a simple but tasty one can be prepared Pasta dish is created.
The imagination knows no limits
Another advantage of the one-pot dishes are the possible variations. Everything that the refrigerator has to offer and that suits your taste goes into the pot. Accordingly, the one-pot dishes are also perfect for using up leftovers. A few eggs, leftover vegetables or an opened cup of cream? The bases for a delicious one-pot meal couldn’t be more varied.
This one-pot pasta takes us into the world of Asian cuisine. Plenty of fresh vegetables, creamy coconut milk and a hot and spicy note. After 15 minutes you will not only be rewarded with a creamy and aromatic pasta – the dish is also nutritious, wholesome and even vegan.
Nutritious, healthy and vegan
Thanks to the coconut milk, we get a creamy, full-bodied sauce without any addition of animal products. It is also rich in vitamins, nutrients and minerals and contains pure vegetable fat. Noodles, on the other hand, provide hardly any fat but important carbohydrates. They provide us with plenty of energy and contribute to satiety.
There are no limits to your imagination when choosing the vegetables. Zucchini, peas, peppers or spring onions are particularly suitable, but mushrooms, carrots, broccoli or snow peas are also ideal for the Asian dish. Vegetables provide us with a lot of vitamins, minerals and trace elements. The secondary plant substances it contains are also anti-inflammatory, and the amount of fiber keeps us full for a long time.
Spices like ginger and garlic are real nutrient bombs. They contain countless different active ingredients, sometimes have an antibacterial, anti-inflammatory effect and regulate digestion.
The advantages of the one-pot pasta are obvious – a clear victory over ready meals, fast food and Co. And this is how you prepare the tasty dish:
Recipe for a healthy, vegan, Asian-style one-pot pasta
Ingredients for two servings
- 300g tagliatelle
- 2 carrots
- 1 medium zucchini
- 100 g frozen peas
- a red pepper
- 2 handfuls of cherry tomatoes
- 3 spring onions
- 2 cloves of garlic
- 1 small piece of ginger
- 250 ml coconut milk (can)
- 450 g diced tomatoes (can)
- 2 tsp red curry paste
- 1 tsp fresh lemon juice
- 1 tsp soy sauce
- 2 tbsp coconut oil
- 3 tbsp sesame
- salt and pepper to taste
preparation
- Clean the peppers and spring onions and cut into strips. Wash and slice the carrots. Halve the cherry tomatoes. Press garlic and ginger.
- Heat the coconut oil and soy sauce in a large saucepan and sauté the spring onions for about 2-3 minutes. Then add the garlic, zucchini, and peppers and sauté for about 2 more minutes.
- Add coconut milk, chopped tomatoes, curry paste, frozen peas and noodles (break the noodles beforehand if necessary).
- Cook for about 15 minutes over medium heat. Two minutes before the end of the cooking time, add the cherry tomatoes.
- Season with salt, pepper and lemon juice.
- Place on a plate and garnish with sesame seeds.
- Serve immediately.