I’ve been making this one-pot pasta for several years. It’s another go-to meal when the pantry is starting to empty. I almost always add onion, spinach, mushrooms and some kind of tomato- whether that’s sauce or fresh. This is a great way to get rid of all those left-over bits in the fridge before they go bad. Grab those greens before they start to turn and you have to throw them out. There is no “sauce” here because the starches from the cooking pasta combine with the juices from all the cooking veggies and make a creamy starchy sauce of their own.
This is super easy to make dairy free (just exclude the topping) and vegetarian/vegan by not adding the meat. This is the first time I’ve added meat actually. It tastes fantastic either way! Enjoy!
- 2 tsp oil (use whatever will compliment what you add. I usually use EVOO)
- ½ onion, thinly sliced
- ½ cup mushrooms, sliced
- 3-4 large handfuls of fresh spinach
- ¾ cup leftover pulled pork
- ¼ cup tomato sauce
- 12 oz gluten-free spaghetti
- 2-3 cups water
- Parmesan, Romano, or Asiago cheeses to garnish
- Heat the oil over medium heat in a large stock pot. Add the sliced onions, mushrooms, 2-3 handfuls of spinach, tomato sauce and pork. Break the spaghetti in half and add to the pot along with 2 cups of water.
- Depending on what you've added to the pot you may need the 3rd cup of water or more. Stir the pot every few minutes until pasta is done cooking, according to package directions. If you are using gluten-free pasta, like I did here, you will need more water.
- Garnish with parmesan, or another hard cheese.