In her new 2025 Netflix series With Love, Meghan, Meghan Markle shared a simple one-pot pasta recipe featuring cherry tomatoes, garlic, and spaghetti. It’s a quick, minimal-ingredient dish that’s gained attention for its ease—and stirred up plenty of opinions. The ingredients simmer together in a single pan, resulting in a comforting tomato pasta with no need to strain or drain, and barely any dishes to wash, which is always a win for a mid-week recipe.
But the internet is divided. While some people love the simplicity, others have called it bland or underwhelming. I’m no stranger to a one-pot pasta, but I usually reach for a smaller pasta like orzo, which tends to absorb more flavor.
When I saw Meghan Markle’s aka Meghan Sussex’s one-pot pasta going viral, I knew I had to try it—and as always, add my twist to make it as nourishing and delicious as possible! I’m giving you both her original version and mine below.
I’ve kept the spirit of the original recipe (which you can see below) but added a few simple changes to pack in more flavor and nutrition. This version is still quick and easy but includes chickpeas for extra protein and fiber, more fresh leafy greens, and basil for added nutrients, and we’re sauteeing the veggies to really lift the flavor. It all comes together in one pan and takes less than 20 minutes. Each serving has 26 g of protein and 18 g of fiber and is iron-rich, making it a great option for an easy, balanced plant-based meal.
Meghan’s original One-Pot Pasta recipe
This is the recipe I followed when making Meghan’s Recipe, keeping it as close as I could guess from the show:
Serves 2
Ingredients:
- 1.5 tbsp olive oil
- 2 Swiss chard leaves, (stems and leaves separated and finely chopped)
- 2 Tuscan kale leaves, (stems and leaves separated and finely chopped)
- 2 cups (300 g) cherry tomatoes (I used orange and red)
- 2 cloves garlic, finely chopped
- 7 oz (200 g) dry spelt spaghetti
- Zest of 1 lemon
- 3.5 cups boiling water
- 1/2 cup arugula (rocket)
- 1/2 tsp red chili flakes
- 2 tbsp parmesan
- Sea salt flakes, to taste
- 2 basil leaves
Instructions:
- In a large saucepan over medium heat, add the olive oil, tomatoes, garlic, chopped Swiss chard, kale stems, a pinch of salt, lemon zest, and the dry pasta. Cover with 3.5 cups of boiling water. Cook, covered, for 5 minutes, stirring occasionally.
- Add the Swiss chard leaves, kale, and red chili flakes. Stir to combine. Cook for another 3 to 4 minutes, checking if the pasta is fully cooked. Stir in the parmesan.
- Plate and finish with sea salt flakes and a basil leaf.
My thoughts on Meghan’s Pasta recipe
While I love the simplicity of Meghan’s original version (shown at the bottom of the next photo), if I’m being honest, it was a little bland for my taste. I should mention that I used my homemade vegan parmesan, so it’s possible the cheese she used in the show added more flavor.
It also felt a bit low in protein and fiber for me to add it to our weekly menu. That said, I loved that it’s a one-pot recipe—perfect for busy nights—and that she includes different types of greens. One-pot pastas are great, but with just a couple of tweaks, we can really level up both the flavor and nourishment in every bowl.
How I’ve upgraded this recipe to be more nourishing and delicious
- I sautéed the garlic, tomatoes, and stems in olive oil before adding the pasta and water. This took an extra 5 minutes but really levels up the flavors (without adding any dishes). It also softens the stems, which I found were too hard to chew and fibrous in the previous version (which can cause digestive discomfort). For this reason, I skipped the kale stems completely and only used the Swiss Chard stems.
- I added chickpeas for extra protein and fiber, which brought each bowl to 26 g of protein, and 18 g of fiber, combined with healthy fats from the olive oil, and pine nuts, it will keep you feeling full and satisfied.
- I added more kale and Swiss chard, for more nutrients and texture. I skipped the cooked arugula as I didn’t like the flavor and texture. I love fresh arugula, so there is the option to add some fresh arugula to top the dish.
- I cooked the pasta in vegetable broth instead of just water for more flavor. You don’t need to make homemade broth; I like to keep it easy and use a good-quality low-sodium vegetable stock powder.
- I added the juice of the lemon; it really brightens the dish, and vitamin C helps boost iron absorption.
- I added a lot more basil because it’s delicious and packed with antioxidants.
- I topped it with toasted pine nuts (they are my favorite with pasta!), for extra flavors and healthy fats.
Benefits of My Version of this One-Pot Pasta Recipe (As a Nutritionist)
- Good Protein: With 26 g of plant-based protein per serving, thanks to chickpeas and spelt pasta, this is a great option for anyone looking to increase their protein intake.
- Iron-Rich: This recipe contains 9 mg of iron per serving, making it a strong choice to support energy and iron levels.
- High-Fiber: It includes 18 g of fiber per serving, which supports digestive health and long-lasting fullness.
- Quick One-Pot Meal: Everything cooks in one pan in under 20 minutes — no draining, no hassle, and minimal cleanup.
- Flavor-Packed: The sauteed tomato base, garlic, lemon zest, fresh basil, and vegan parmesan create so much flavor without needing heavy sauces or cream.
Ingredients to make my upgraded Meghan Markle One-Pot Pasta Recipe
How to make this recipe (summary)
Start by removing the stems from the Swiss chard. Finely chop one of them and discard the other. Chop the leaves and set them aside. Sauté cherry tomatoes, olive oil, and the chopped stem with a pinch of salt and pepper in a large saucepan over medium heat. Cover and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 2 more minutes until fragrant.
Then stir in the lemon zest, chili flakes, dry spelt spaghetti, chickpeas, vegetable stock powder, and boiling water. Simmer covered for 5 minutes, stirring occasionally.
Mix in the Swiss chard leaves and kale. Cook for 3–4 more minutes or until the pasta is done, adding a little extra water if needed. Finish by turning off the heat and stirring through the torn basil leaves, lemon juice, and vegan parmesan. Serve with toasted pine nuts on top. View recipe card below for detailed instructions.
Variations and Tips
- Use gluten-free pasta if you need a gluten-free version — brown rice pasta works well here.
- Swap kale for baby spinach if that’s what you have — it wilts quickly and still adds nutrients.
- Use store-bought stock instead of vegetable stock powder if needed. Just be mindful of the salt content and skip adding extra salt until the end.
- Don’t chop the basil: keep your basil leaves whole until it’s time to incorporate them into the dish to retain most of their flavor.
- Toast your pine nuts in a dry pan for 2–3 minutes to bring out their flavor. Don’t skip this — it makes a difference!
- If you like this recipe, you’ll also love our One-Pot Creamy Pesto Orzo, or One-Pot Mediterranean Orzo Bolognese.
Why you’ll love this Upgraded version of the meghan markle one-pot pasta TLDR
- One-pot
- High-fiber
- Iron-rich
- Flavor-packed
- Simple to make
Meghan Markle One-Pot Pasta Recipe
Ingredients
- 2 swiss chard leaves
- 1.5 tbsp (22 ml) olive oil
- 10.5 oz (300 g) cherry tomatoes - I used orange and red, chopped in half
- 4 cloves garlic - finely chopped
- 5.3 oz (150 g) dry spelt spaghetti
- 1 lemon zest
- 0.5 tsp (1 g) red chili flakes
- 1.5 cups (245 g) cooked chickpeas - optional, but recommended
- 1 tbsp (15 g) vegetable stock powder - low sodium recommended
- 2 cups (45 g) tuscan kale - finely chopped
- 3 cups (710 ml) boiling water
- sea salt flakes - to taste
- black pepper - to taste
- 1 tbsp (15 ml) lemon juice
- 0.5 cup (12 g) fresh basil
- 2 tbsp (10 g) vegan parmesan
- 1 tbsp (10 g) pine nuts - toasted
Instructions
- Remove the stems from the swiss chard. Finely chop one stem and discard the other (one is enough). Finely chop the leaves and set them aside.
- In a large saucepan over medium heat, add the olive oil, tomatoes, chopped swiss chard stem, a pinch of salt, and pepper. Cover and sauté for 5 minutes, stirring occasionally.
- Add the garlic and cook for 2 more minutes until fragrant. Then add the lemon zest, red chili flakes, pasta, chickpeas, vegetable stock powder, and boiling water. If your pan is a little too small, let the spaghetti soften before stirring it in completely.
- Cover and cook for 5 minutes, stirring occasionally.
- Add the swiss chard leaves and kale, stirring them in. Cook for another 3 to 4 minutes, checking if the pasta is fully cooked. If not, add a little more water as needed, depending on the spaghetti used.
- Turn off the heat, tear the basil leaves by hand, and stir them in along with the lemon juice and parmesan.
- Adjust salt and pepper to taste. Serve topped with toasted pine nuts. Enjoy!
Video
FAQ
Not by default, but you can use your favorite gluten-free spaghetti to make it suitable.
Yes, but the protein and fiber will be lower. You can also try using lentils or butter beans instead.
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or veggie broth to loosen the sauce.
It’s mildly spicy from the chili flakes, but you can leave them out or adjust to your taste.
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