Meghan Markle One-Pot Pasta Recipe
This one-pot pasta is Sarah's upgraded take on Meghan Markle's controversial recipe—nutritionally boosted and full of extra flavor.
Servings
Ingredients
- 2 swiss chard leaves
- 1.5 tbsp olive oil
- 10.5 oz cherry tomatoes I used orange and red, chopped in half
- 4 cloves garlic finely chopped
- 5.3 oz dry spelt spaghetti
- 1 lemon zest
- 0.5 tsp red chili flakes
- 1.5 cups cooked chickpeas optional, but recommended
- 1 tbsp vegetable stock powder low sodium recommended
- 2 cups tuscan kale finely chopped
- 3 cups boiling water
- sea salt flakes to taste
- black pepper to taste
- 1 tbsp lemon juice
- 0.5 cup fresh basil
- 2 tbsp vegan parmesan
- 1 tbsp 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
Nutritional Information - Per Serving
Calories 666kcal | Carbohydrates 86g | Protein 26g | Fat 19g | Sodium 405mg | Fiber 18g | Vitamin A 253IU | Vitamin C 58mg | Calcium 202mg | Iron 9mg