I love one pot pastas and was attracted to a recipe for one pot pasta with broccoli and yoghurt because I had yoghurt to use. I did not have broccoli. However there was a neglected orange cauliflower in the fridge. I liked the pasta but it was not the creamy texture I expected. Instead it was quite soupy with the pasta being served in a broth on the first night. By the next morning, the pasta had soaked up the broth and was quite flavoursome. There were quite a few ungarnished bowls of the pasta for lunch or dinner during the week but I also liked serving it in different ways.
I had some leftover rocket, haloumi and candied walnut salad. So on one night I served the pasta with chopped tomato and salad. This pasta dish welcomes any salads. Not that I have had many salads in my kitchen lately. I knew it is September but I still feel in Winter mode. It takes a while to warm up to a new season but better produce and more salads are on the way.
Another night I fried up some kale, tomatoes and leftover tofu nuggets. This pasta makes a nice side dish. I had almost added kale to the original pasta dish but decided against it because I wanted it blonde and beige. But adding some colour always make dinner feel more healthy.
On one lunch time I had pasta and spinach on toast with mozzarella melted on top. I bought a bag of grated mozzarella, cheddar and parmesan which has been great. You will see below I have been using it a lot. I even had one night (where I didn't take a photo) when I just baked some leftover pasta with the mozzarella mix on it and loved how crispy it was. But the above fancy cheese on toast was crisped up under a low heated grill. And it made a great lunch.
The I baked a potato, scooped out the flesh and mixed it with the pasta, cheese, spinach and some olive oil. Then I stuffed it back into the potato cup, topped with mozzarella and grilled until it was crispy on top. I served it with some simple coleslaw. These baked potatoes were made with Otway Red varieties I bought at the farmers market and were amazing.
Finally I finished the batch of pasta by sprinkling it on a pizza. I enjoyed the pasta but it needed a bit more oomph. My idea was that it would benefit from olives and capers. So when I made the pizza I added some olives and capers as well as cheese and tomato sauce.
I would have liked to add olives and capers to the pasta but didn't have any on hand. By the time I made pizza, my first ever delivery from the supermarket had arrived. Next time I will be more organised. Naaah, who am I kidding! I will just hope they are about and if not, I will just look about to see what I have in the kitchen!
More one pot pasta meals on Green Gourmet Giraffe:
One pot pasta with beans and tomato sauce (v)
One pot pasta with chickpeas and zucchini (v)
Pasta e ceci (v)
Quick one pot mac and cheese
Silverbeet and ravioli stew
Cauliflower and chickpea one pot pasta
Adapted from The Kitchn
Serves about 8
1 small cauliflower, cut into bite-sized florets
400g tin chickpeas, rinsed and drained
350g dried macaroni pasta
4 1/2 cups water
1/2 cup plain Greek yogurt
2 tablespoons olive oil
4 cloves garlic, crushed
1 teaspoon seeded mustard
1 teaspoon garlic salt, plus more to taste
1/4 teaspoon freshly ground black pepper
!/4 cup chopped green olives stuffed with piementos (optional)
2 tbsp capers (optional)
1/2 cup freshly grated Parmesan, plus more for serving
Place everything except the parmesan into a large saucepan. Stir and bring to the boil. Simmer for about 8-9 minutes and remove from heat. Stir in parmesan, olives and capers. Serve with more parmesan.
If you want to serve it straight away it is a bit soupy with the liquid not absorbed. I found that leaving it for half an hour or so helped some more of the liquid soak in. If you have leftovers the liquid is all soaked in overnight.
NOTES: I did not add olives and capers but think I will next time. If you don't have macaroni pasta you can use other small pasta such as small shells or ditalini.
On the Stereo:
Don't try this at home: Billy Bragg