I have a new obsession with one pot meals. It started with this insaaaanely flavorful and EASY pasta. It’s so creamy and it’s made with no cream or half and half..just a little milk and a small amount of parm in the whole dish.
I’ve been all about easy and efficient lately, trying to get most of my meal prep done on the weekend so I can be less stressed and enjoy the week more. This is perfect for those days when you need an easy and comforting meal that comes together in minutes.
You literally throw everything into a pot, cook it for 10-12 minutes, and you’re done. No boiling the pasta separately. It’s all done in ONE PAN. How cool?!
I know I might be kinda late to the game, but I’m so glad I tried this method. I am going to be “one-potting” all the things. That sounds weird. But, you get it. I know you’ll feel the same after trying this.
Look at that creaminess! I can’t get over it! Boiling the pasta in milk and veggie broth makes it SO flavorful.
And the bacon and sundried tomatoes of course.
I have a serious issue with sundried tomatoes. I LOVE them. They have so much freaking flavor, and this amazing chewy texture. They make a great addition to salads too. Also, don’t buy the dried ones. Make sure you get the jarred sundried tomatoes packed in oil. It makes ALL the difference.
Also, the paleo bacon. Another obsession. I know I talked about it in Monday’s post, but I can’t get enough. Such a great “cleaner” option for bacon with no sugar or crazy preservatives. If you can’t find it, no biggie. Bacon is bacon. I don’t discriminate.
This is a great intro into cozier meals for the fall. As the weather gets a little chiller, I start to make more warm and comforting dishes, but want to keep them lighter. This is the answer.
- 4 slices bacon, chopped
- ½ of a medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz. whole wheat linguine or spaghetti
- 2 cups low sodium vegetable broth
- 1½ cups whole milk
- ⅓ cup sundried tomatoes packed in oil, oil drained off, chopped
- ½ tsp. Italian seasoning
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 T. butter
- ¼ cup freshly grated parmesan cheese + extra for topping
- ¼ cup chopped basil + extra for topping
- Preheat a skillet to medium-high heat. Add bacon and cook for 6-8 minutes, or until golden and crispy and fat is rendered.
- Take bacon out of pan and drain on paper towels. Discard bacon fat except keep 2-3 tablespoons in the pan to cook the onion and garlic.
- Reduce heat to medium and add the onion and garlic. Cook for 2-3 minutes until translucent.
- Add the pasta, vegetable broth, whole milk, sundried tomatoes, Italian seasoning, salt, and pepper to the pan, increase heat to high, and bring to a boil.
- Once boiling, reduce heat to medium-high and cook for 10-12 minutes, stirring frequently, until pasta is al dente and has soaked up most all of the liquid. If it seems like it needs more liquid, add a splash of milk until desired consistency is reached.
- Remove from heat, and stir in butter and parmesan. Add the bacon and chopped fresh basil and toss. Serve with additional parm and basil if desired!
In love! Look at that creaminess.