15 Min Soupy Pasta (One Pot)
Every week, there’s a dish I hyperfixate on and right now: it’s this one pot hot, sour, spicy and hearty pasta soup!
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Packed with protein and vegetables, this brothy pasta makes for a comforting and nourishing meal. The pasta cooks in the same pan as the rest of the ingredients, absorbing all the flavours of the soup and a mix of tofu and chickpeas add protein and heartiness.
This recipe is very simple and versatile. It is a great way to use up all those leftover veggies in your fridge. A good squeeze of lemon juice and fresh herbs brightens the dish while chilli oil brings everything together with a deep, warm heat. It’s seriously the perfect bowl of comfort food that still feels fresh and light and so nutritious.
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Why This Pasta Recipe Will Be on Your Weekly Rotation (just like it's on mine)
- A great way to use up all your vegetables: This recipe works with whatever veggies you have in your fridge. I’ve made it with peppers, tomatoes, carrots, broccoli, mushrooms: basically anything and everything I have on hand and it always turns out so delicious.
- One pot + easy to make: Everything cooks in the same pan so it all comes together super quick. It’s perfect for those days when you just want something warm, hearty and satisfying without any extra effort.
- 15 minute recipe: If you have your veggies and protein (cooked chickpeas in this case) prepped, the actual cooking takes less than 15 minutes.
- High in protein + very well balanced: This pasta has protein, complex carbs and healthy fats, making it nutritious but still so comforting and delicious.
- Perfect for when nothing sounds appetising: Some days, you just don’t feel like eating anything. The other day, I felt the same and I made this pasta and because it’s tangy, spicy, garlicky and packed with bold flavours, it instantly woke up my taste buds and made me feel so so good. The mix of fresh herbs, lemon, chilli oil and warm broth makes it the kind of meal that feels light but still very satisfying.
- Never boring: You can switch up the protein depending on what you have. Use tofu, paneer, different types of lentils or swap chickpeas for beans like kidney beans or black beans. It’s SO versatile.
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
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Making of this pasta soup in pictures
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15 Min Soupy Pasta (One Pot)
Every week, there’s a dish I hyperfixate on and right now: it’s this one pot hot, sour, spicy and hearty pasta soup!
servings
1
prep time
5 min
cook time
15 min
Ingredients
- 1/2 tbsp extra virgin olive oil
- 7 cloves garlic, sliced
- 1 tsp red chilli flakes
- 1/4 green capsicum, chopped
- 1/4 cup green beans, chopped
- 3 cherry tomatoes, in halves
- 100g extra firm tofu, cubed
- 1/2 cup cooked chickpeas
- 1/4 cup raw pasta (I used shells)
- 1 1/2 cup water, enough to cover the ingredients completely
- salt pepper, to taste
- 1 tsp oregano
- handful of fresh herbs: basil + coriander
- juice of 1/2 lemon
Garnish
- 1/2 tbsp chilli oil
- 1/2 tsp toasted sesame seeds
Instructions:
- Heat up some olive oil in a pan and add sliced garlic to it. Let the garlic cook till golden and fragrant.
- Add red chilli flakes and mix for a few seconds. Add in the chopped veggies: I used green capsicum, green beans and cherry tomatoes. Cook until the veggies soften slightly.
- Chop extra firm tofu into small cubes and add it to the pan. Let it cook for a few minutes until lightly golden brown.
- Mix in cooked chickpeas, raw pasta and enough water to completely cover the ingredients. Season with salt and pepper and cover the pan, letting everything simmer for 7-10 minutes till the pasta is cooked.
- Once the pasta is tender, mix in oregano and fresh herbs: basil and coriander. Squeeze in lemon juice and stir everything together.
- Serve hot in a bowl with a drizzle of chill oil and sprinkle of toasted sesame seeds.
Recipe Video
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hey shivangi put your puchka/golgappe recipe in here too
