Need a good dinner in a hurry? This ONE-POT Mediterranean Pasta with Tofu Feta is delicious and surprisingly easy. The best part is that it’s ready in under 20 minutes!
Ingredients for this One-Pot Mediterranean Pasta
- Noodles – Spaghetti, linguine, angel hair, fettuccini, or rotini. I think any type will work here! I’m not sure a gluten-free or chickpea or lentil pasta will work but when I try, I’ll update here.
- Vegetable or Vegan Chicken Stock
- Olives – I like Greek Kalamata
- Canned Artichoke Hearts – Quartered
- Cherry or Grape Tomatoes
- Garlic
- Red Onion
- Shallot (Optional)
- Dill
- Lemon
- Tahini
Is This Really a ONE-POT Dinner?
I have to admit I was a bit skeptical when I saw a similar recipe. I mean, don’t you have to cook the pasta, then drain the pasta, and THEN add your sauce? Well, I guess NOT! Cooking your noodles in the stock adds so much flavor and by the end of the 10 minutes, there’s really nothing to drain. What’s left is perfectly cooked spaghetti coated in a creamy and delicious sauce!
Let’s Make This Pasta
- Sauté the onion, shallot, and garlic in a little olive oil for about 3 minutes.
- Add vegetable stock and bring to a boil.
- Once boiling, add noodles, olives, artichoke hearts, and tomatoes.
- Cook for about 10 minutes, or until pasta is al dente and most of stock has been absorbed.
- Remove from heat and stir in the tahini, lemon juice, and dill
- Serve with an extra drizzle of olive oil and some crumbled tofu feta!
What Else Could Go In This Pot?
This could easily be a clean-out-you-fridge-or-panty recipe. Throw in some zucchini, spinach, kale, sun-dried tomatoes, fire-roasted tomatoes, any other type of olive, green pepper, or even vegan chick’n. Add more spices like oregano, thyme, or crushed red pepper flakes. This tofu feta definitely takes it to another level of deliciousness!
Looking for Other Pasta Recipes?
Mushroom Ravioli with Sun-Dried Tomato Sauce
Butternut Squash Pasta with Thyme and Fried Sage
Tempeh Bolognese with Pesto and Parmesan
One-Pot Mediterranean Pasta
Ingredients
- 16 Ounces Spaghetti Noodles Uncooked
- 1 tablespoon Olive Oil
- 1 Red Onion Diced
- 1 Shallot Minced
- 4 Garlic Cloves Minced
- 6 Cups Vegetable or Vegan Chicken Stock
- 1 Cup Pitted Kalamata Olives
- 15 Ounces Canned Artichoke Hearts Quartered
- 1 Pint Grape or Cherry Tomatoes
- ¼ Cup Tahini
- 1 tablespoon Lemon Juice
- 1 tablespoon Dried Dill
- Tofu Feta (Optional)
Instructions
- Sauté the red onion, shallot, and garlic in olive oil over medium heat for about 3 minutes
- Add the vegetable stock and bring to a boil
- Once boiling, add the noodles, artichoke hearts, olives, and tomatoes
- Reduce heat and simmer uncovered for about 10-12 minutes or until pasta is al dente and most of the liquid has been absorbed.
- Remove from heat and stir in the tahini, lemon juice, and dill. Taste and add salt and pepper if needed
- Serve with an extra drizzle of olive oil and tofu feta!
Tom Hanson
I made this dish for my wife and me, and we were very pleased!! This recipe is simple (which is a must if I’m cooking!) and quick. I love that its a one pot dish, which also makes clean up so much faster as well! The flavors are amazing! I made it exactly as specified, but left out the tahini because I didn’t have any…. I can’t wait to try it with tahini next time. 11/10!! Will definitely be making this dish again!
MN Veg Head
So glad you liked it, Tom! Thanks for the review!