Vegan One-Pot Pasta à la Ceci
There are those days when your calendar is completely packed – appointments here, errands there – and in the evening, you stumble home tired through autumnal Berlin. You're starving, but in the mood for long cooking sessions or a mountain of dishes? Not a chance. That's when a quick pasta like this comes to the rescue, because today we're only using one pot. Yes, you read that right: noodles, vegetables, sauce – all together. That not only saves time but also makes the pasta especially flavorful.
And the best part: You can customize the one-pot pasta super easily. Want to use different vegetables? Of course, that's the beauty of it – just grab whatever's in season or whatever's still in your fridge. Different noodles? Works just as well – whether spaghetti, penne, or fusilli. And if you don't have hummus at home: No problem! The pasta will still turn out deliciously creamy without it. Alternatively, you can stir in a splash of vegan cream, a spoonful of cashew butter, or tahini.
The little secret of this one-pot pasta? A spoonful of hummus that goes into the sauce at the end. Might sound unusual, but it makes the pasta really nice and creamy – without cream or much effort. So this is a recipe for everyone who wants warm comfort food after work that's filling, makes you happy, and is on the table in under 30 minutes.
Vegan One-Pot Pasta à la Ceci
Ingredients
For the pasta:
- 1 red onion
- 1 leek
- 2 garlic cloves
- 1 tsp (0.25 oz) canola oil
- 6 tbsp (3.25 oz) tomato paste
- 400 g (14 oz) diced tomatoes (canned)
- 3 tbsp (1.5 oz) balsamic vinegar
- 800 ml (3.33 cups) vegetable stock
- 8 sun-dried tomatoes
- 2 tbsp (1 oz) capers
- 400 g (14 oz) rigatoni
- 240 g (8.5 oz) chickpeas from a can (drained weight)
- 100 g (3.5 oz) spinach
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp agave syrup
- 1 lemon
- 3–4 tbsp (1.5–2 oz) hummus
- salt
- pepper
For the seed crunch:
- 2 tbsp (0.5 oz) pumpkin seeds
- 2 tbsp (0.5 oz) sunflower seeds
- 1 tsp white sesame seeds
- 0.5 tsp black sesame seeds
- 1 tsp (0.25 oz) canola oil
- 1 tsp smoked paprika
- salt
- pepper
Additionally:
- 1 tbsp (0.5 oz) capers for topping
- canola oil for frying
Instructions
Peel, clean, and finely chop the onion, leek, and garlic. Also chop the sun-dried tomatoes into small pieces. Heat canola oil in a large pot and sauté the vegetables until translucent. Add the tomato paste and briefly roast it – this creates an intense flavor. Deglaze with the canned tomatoes, then stir in the balsamic vinegar, vegetable stock, sun-dried tomatoes, and capers. Season with smoked paprika, oregano, basil, and agave syrup to taste. Add the pasta directly to the pot, mix everything well, put the lid on, and let it simmer. If the pasta absorbs too much liquid, add a bit more stock.
Cook the rigatoni according to package instructions. When the noodles are almost done, add the chickpeas and spinach. Simmer for another 2–5 minutes until the rigatoni are al dente.
While the pasta is cooking, toast the pumpkin and sunflower seeds along with the sesame in a pan with the oil. Season with smoked paprika, salt, and pepper.
In another pan, fry the remaining capers in a bit of oil.
Stir approx. 2 tbsp of the hummus into the sauce, setting the rest aside for serving. Add lemon juice and zest to the pasta and stir briefly. Serve the pasta with a dollop of hummus, the seed crunch, and the fried capers.
