One Pot Pasta alla Vesuviana

Name: One Pot Pasta alla Vesuviana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 0.7 oz Arugula; 1 Garlic clove (~ 0.1 oz); 1 Onion, red (~ 3 oz); 15 leaves of Basil, fresh (~ 0.1 oz); ¾ cup Tomato sauce, canned; 1 cup Vegetable broth; ¼ cup Vegan cream cheese; 4.4 oz Farfalle, whole grain; 2 tsp Olive oil; ¼ tsp Crushed pepper; Salt; Black pepper

This one-pot pasta is named after the region around the volcano Vesuvius in Italy. Enjoy this flavorful recipe with cream cheese and arugula.

Nutritional information:

Calories	3084 kJ (737 kcal)
Protein	24 g
Fat	27 g
Carbohydrates	90 g
Fiber	18 g

Utensils:

cutting board, salad spinner, chef's knife, cooking spoon, pot

Recipe instructions:

1

Cut the onion into thin rings and finely chop the garlic and basil.

1 Onion, red (~ 3 oz)
1 Garlic clove (~ 0.1 oz)
15 leaves of Basil, fresh (~ 0.1 oz)

2

Heat the olive oil in a pot over medium heat. Add the onions, basil, crushed peppers into the pot and fry until the onions turn translucent. Add the garlic and fry for a few seconds.

2 tsp Olive oil
¼ tsp Crushed pepper

3

Add the pasta, tomatoes, and vegetable broth into the pot and let simmer as indicated on the package instructions. Stir occasionally. Add water if needed.