This One-Pot Vegetable Tagliatelles with Smoked Tofu is the ultimate fuss-free meal. Loaded with vibrant vegetables, hearty tagliatelles, and smoky tofu, it’s perfect for busy weeknights or lazy weekends. The beauty of this dish lies in its simplicity—just chop, simmer, and serve. No need to hover over the stove; a tight lid does all the magic.
Whether you’re using fresh produce or clearing out your fridge, this recipe is endlessly adaptable. Plus, it’s a great way to pack in a variety of vegetables and plant-based protein in one go.
Why You’ll Love This Recipe
- Hands-Off Cooking: Once everything is in the pot, you can step away and relax.
- Customizable: Use any vegetables you have on hand—fresh or frozen.
- Nourishing and Wholesome: Packed with plant-based protein, fiber, and vitamins.
- Minimal Cleanup: Everything cooks in one pot, making cleanup a breeze.
Ingredients You’ll Need
This recipe serves two, but you can easily double it to feed more or save leftovers.
- 140 g tagliatelles
- 200 g smoked tofu
- Vegetables:
- Carrots
- Brussels sprouts
- Button mushrooms
- Broccoli
- Parsnip
- Frozen peas
- Frozen coconut beans (or substitute with any beans of your choice)
- Aromatics: Garlic and onion
- Seasonings: Aromatic herbs, salt, and pepper
- Olive oil
Notes on Ingredients
- Tagliatelles: Opt for your favorite type—whole grain, spinach, or gluten-free varieties work well.
- Smoked Tofu: Adds a savory depth to the dish. If unavailable, substitute with firm tofu and a dash of smoked paprika.
- Vegetables: Feel free to mix and match based on what you have. Zucchini, spinach, or bell peppers would be excellent additions.
- Aromatic Herbs: Use fresh or dried herbs like thyme, rosemary, or Italian seasoning for an extra layer of flavor.
Step-by-Step Preparation
This one-pot method ensures the flavors meld together beautifully, creating a comforting and well-seasoned dish.
1. Prep the Vegetables
Begin by peeling and chopping all the vegetables into bite-sized pieces. This ensures even cooking and allows all the flavors to blend seamlessly.
Tip: If using frozen peas or beans, there’s no need to defrost them—just toss them straight into the pot.
2. Layer the Ingredients
In a large pot or Dutch oven, layer the prepared vegetables first. Add the tagliatelles on top, then scatter the sliced smoked tofu over everything.
3. Season and Add Water
Generously season the pot with salt, pepper, and aromatic herbs. Drizzle with olive oil for added richness. Pour enough water to just cover the ingredients—this helps the pasta cook evenly while absorbing all the flavors.
4. Simmer
Cover the pot tightly with a lid to trap steam. Simmer the mixture over low heat for about 20 minutes. Stir occasionally to ensure the pasta doesn’t stick to the bottom.
Alternative Cooking Tip: If using a Cap-Couv lid (a heat-retaining lid), cook for 10 minutes, then turn off the heat and let the dish rest for an additional 10 minutes. This ensures perfectly cooked pasta and vegetables.
5. Check and Serve
After 20 minutes, check the doneness of the pasta and vegetables. Adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
Serving Suggestions
This one-pot dish is a complete meal on its own, but you can enhance it with simple accompaniments:
- A Side Salad: A crisp green salad with lemon vinaigrette balances the rich, smoky flavors.
- Crusty Bread: Perfect for soaking up any leftover broth.
For a touch of indulgence, sprinkle some vegan Parmesan or nutritional yeast on top for a cheesy finish.
Tips for Success
- Keep It Covered: The tight lid is crucial for trapping steam, which cooks the pasta and vegetables evenly. Avoid lifting the lid too often to prevent heat loss.
- Control the Liquid: Add just enough water to cover the ingredients. If you prefer a slightly saucy texture, reserve some pasta water before serving.
- Customize the Herbs: Adjust the herbs to suit your taste—add a bay leaf for depth or a pinch of chili flakes for heat.
Storing and Reheating
This dish stores well for up to two days in an airtight container in the refrigerator. To reheat, add a splash of water or broth to prevent the pasta from drying out, and warm it gently on the stovetop or in the microwave.
Why This Recipe Works
The one-pot method ensures all the flavors meld together, creating a dish that’s greater than the sum of its parts. The smoked tofu adds a savory, almost meaty note, while the assortment of vegetables provides texture and color. The pasta absorbs the seasoned broth, making every bite rich and flavorful.
With its minimal effort and maximum flavor, this One-Pot Vegetable Tagliatelles with Smoked Tofu is bound to become a weeknight staple. It’s versatile, nutritious, and perfect for using up whatever vegetables you have on hand. Enjoy the ease of this dish, and savor every bite!
One-Pot Vegetable Tagliatelles with Smoked Tofu
Ingredients
- 140 g tagliatelles
- 200 g smoked tofu sliced
- carrots peeled and chopped
- Brussels sprouts trimmed
- button mushrooms sliced
- broccoli chopped into florets
- parsnip peeled and chopped
- frozen peas
- frozen coconut beans or any bean of choice
- garlic minced
- onion chopped
- aromatic herbs to taste
- olive oil
- salt and pepper to taste
Instructions
Main Instructions
- Place all the peeled and chopped vegetables into a pot or Dutch oven.
- Add the tagliatelles and sliced smoked tofu.
- Cover with water and season to taste with salt, pepper, and herbs.
- Seal the pot tightly and simmer on low heat for 20 minutes.
- If using a Cap-Couv (a type of pot lid), reduce the cooking time to 10 minutes, then let it rest off the heat for an additional 10 minutes for perfect cooking.
Notes
- You can substitute frozen coconut beans with any bean of your choice.
- Use fresh aromatic herbs for enhanced flavor.
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