One-Pot Creamy Roasted Tomato & Artichoke Bucatini (GF Vegan)

Recently I started to work on my recipes and articles when my parents are watching the news. I always put my headphones on, so I close out the negativity that comes from the TV. My favorite background music is soothing piano pieces. Did you know that for a while, researchers believed that classical music increased brain activity and made its listeners smarter, a phenomenon called the Mozart effect? I always loved classical music since I was a kid and piano music brings back old memories from the times I learned to play the piano. Though I don't know if I got smarter while I was listening to classical music, surely it stimulates my brain in a positive way because I noticed I became much more creative during this time and work gets easier done than when I'm alone and not listening to any music.
I was listening to these classical pieces too the other day when I was thinking of how can I boost my basic pasta lunches so they provide me with the essential nutrients as well and not only with fats and carbs. I came up with the idea of this recipe and it was such a hit, that even my family got jealous when they saw the results and regret not asking me to cook for them too that day. Not counting the baking tray (which is easy to clean if using some parchment paper), this is a convenient one-pot pasta recipe.

one-pot vegan pasta dish on a white plate with fork

One-Pot Creamy Roasted Tomato & Artichoke Bucatini (GF Vegan)

Recipe Type:

YIELDS 2 servings

PREP TIME 10 min

COOK TIME 20 min

TOTAL TIME 30 min

1/2 small purple onion, finely chopped
2 tbsp oil of the sundried tomatoes
1/2 cup sundried tomatoes, finely chopped
1/2 cup marinated artichokes, drained and chopped
1/4 cup vegan cooking cream (I used rice creamer)
1/2 cup tomato sauce
1/4 cup soy granules
1/2 cup frozen peas
to taste salt, pepper
1/2 tsp garlic powder
optional chili flakes
1/4 tsp ground coriander
1/2 tsp smoked paprika powder
1/4 lemon lemon juice
1/2 tsp each dried oregano, thyme, parsley, basil
120 g GF Bucatini
1/2 cup water
100g cherry tomatoes
1 tbsp olive oil
salt, pepper
optional GF nutritional yeast

Directions

1. Place the cherry tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper.

2. Roast them in the oven for about 15 minutes on 180°C. Once done, remove from the oven and set aside.

3. Meanwhile using a large pan, heat up the oil over low heat and sauté the onions until translucent.

4. Add garlic powder and chili flakes if using. Stir in tomato sauce and water, add in the bucatini and cook until they are halfway cooked through. Make sure to stir the pasta occasionally as it tends to stick together when cooked in a pan.

5. Then stir in sun dried tomato and artichokes along with the herbs and paprika powder.

6. Add the soy granules to the pan and mix in the vegan cream and frozen peas.

7. Cook until peas are soften. If needed add more water. The soy granules might drink up most of the liquid, so adjust to your own taste.

8. Once the pasta is cooked, stir in roasted tomatoes and remove from heat and season with salt and pepper if needed. Adjust taste with a tiny bit of lemon juice.

9. I like to mix in some nutritional yeast as well, to make it more tangy and thick.

Also by Imola: Turkish-Inspired One-Pot Vegetable Stew

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Photo: Imola Toth