One-skillet spaghetti topped with tofu pepperoni, garlic bread, and spinach salad 💚
I'm reading that the magic ratio for one-pot pasta meals is 2:1, meaning 2 ounces of liquid for every ounce of pasta. I suppose that's about right from my recent cooking, though if you want to sauce it up, I think more liquid is in order.
This was an easy weeknight pasta. I added 16oz water and a 24oz can of pasta sauce to a skillet, brought it to just a simmer, then added 8oz dry spaghetti, covered and stirred pretty frequently at first, then less as it cooked. It took about 15-17 minutes to fully cook, I think the tomato sauce slowed it down.
While that was cooking, I put tofu pepperoni from the freezer into the air fryer on very low heat for a few minutes (no need to 'cook' them again).
And I grabbed a handful of basic salad ingredients from a salad bar earlier while I was out and about, so the salad literally took less than a minute at this point.
So I had extra time while the pasta was cooking, and I already knew I wanted a garlic bread today. I took some of the leftover Boursin-style bean spread and thinned it out (50/50 with water), used that as a spread, and added garlic salt because thinning the spread reduced the saltiness quite a bit (intentionally, so I could add the garlic salt and not have it be too salty!), air fried with the broil setting for a few minutes, and finished it with paprika and parsley. At a young age, my mom taught me how to make garlic bread out of dang near anything—Italian bread, French bread, sliced sandwich bread, and even hot dog buns. Happy to report it still holds up today.
Salad: spinach, pepitas, black olives, banana peppers, red onion, cucumbers
#plantbased #vegan #onepotmeal #onepot #oilfree