Vegan One Pot Pasta for Lazy Kents

• Vegan

• Produce

  • 1/2 cup Artichoke hearts
  • 3 sprigs Basil
  • 2 Garlic cloves
  • 1 tbsp Parsley, dried
  • 2 Roma tomatoes, large
  • 4 sprigs Thyme
  • 1 White onion

• Canned Goods

  • 2 1/2 cups Vegetable broth

• Condiments

  • 1/4 cup Black olives
  • 1 tbsp Capers

• Pasta & Grains

  • 6 oz Linguine/spaghetti/whatever really

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 1 Salt/black pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on crazyvegankitchen.com

Description

Ingredients

• 6 oz (180 grams) Linguine/Spaghetti/Whatever Really
• 2 large Roma Tomatoes, diced
• 1 White Onion, sliced
• 2 Garlic Cloves, minced
• 1 tablespoon Capers
• 1 tablespoon Dried Parsley
• 1 teaspoon Red Pepper Flakes
• 3 sprigs of Basil, torn
• 4 sprigs of Thyme, de-stemmed
• 1/2 cup chopped Artichoke Hearts
• 1/4 cup halved Black Olives (more or less, up to you)
• 2 1/2 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Sugar
• Salt/Black Pepper, to taste

Directions

• Combine Linguine, Diced Tomatoes, Sliced Onion, Minced Garlic, Capers, Dried Parsley, Red-Pepper Flakes, Basil, Thyme, Artichoke and Black Olives in a pot.
• Pour Vegetable Broth over ingredients and add Olive Oil and Sugar to the pot.
• Bring pot to a boil over high heat. Do not cover with a lid. Reduce to a medium simmer and let cook, stirring and turning pasta frequently with tongs, until pasta is al dente and broth has nearly evaporated, about 12-14 minutes.
• Season to taste with Salt and Pepper, and serve immediately.