One-Pot Vegan Pasta with Violife Prosociano

19th September 2015

This one-pot vegan pasta was the product of a recent fridge clearing family meal we prepared one evening. Partially inspired by the Spanish Fideo, a dish of broken noodles cooked in the same fashion as paella all in one-pan, we took broken noodles and utilized our leftover produce to craft a deliciously hearty yet quick and simple recipe. Toss everything in and allow the natural components to bind together for a harmonious and delicious marriage of flavors. What’s more, using the best available seasonal produce or the best available produce in your fridge keeps the cost and stress to a minimum. As long as you have noodles and broth on hand, using any remaining produce will work in this recipe. For best results, use a high quality pasta. Better pastas will absorb more of the cooking liquid, becoming more flavorful in the process.

One-Pot Vegan Pasta with Violife Prosociano vegan parmesan

For added complexity, zing or creaminess; finish this recipe with a selection of garnishes. Lemon zest adds a lovely bit of zing and acidity while a touch of fine olive oil provides added richness and creaminess. At the moment, our favorite garnish for this one-pot vegan pasta is the new Violife Prosociano. This recently released vegan parmesan, from the Greek manufacturer Violife, adds a salty-umami component that complements the pasta perfectly.

Violife Proscoiano Vegan Parmesan

We’ve reviewed Violife’s other products before and this product was kindly provided as a sample. Violife Prosociano is available in wedges and because it’s rather firm and dry, it grates exceptionally well – making it ideal for garnishing your favorite pasta, soup or salad. It has the same appearance, smell and a similar taste to actual parmesan. We’ve called on a few non-vegans to taste it and their views were similar to ours. They loved it and gladly topped their dishes with it instead of actual parmesan cheese.

Grated Violife Prosociano vegan parmesan using a fine microplaner

Violife Prosociano with vegan parmesan flavor, grated using a microplane

We were especially impressed with how easy it was to work with. It’s firm enough to hold while grating with a microplane or box-grater and dry enough that the shavings don’t clump together. Prosociano can also be baked into your favorite breads, casseroles or pastries and is equally at home on a cheese board with jam, fruit and crackers. We love it so much that we’ve already asked our local grocers to start stocking it. Violife Prosociano is made with coconut oil and is free from soy, gluten, dairy and preservatives. For more information about Violife, click here.

FROM THE PACKAGING (235g)
Ingredients: Water, coconut oil, modified starch, starch, sea salt, rice protein, vegan parmesan flavor, olive extract, colors: b-carotene
* titanium dioxide appears on the initial packaging but does not exist in the actual recipe on the market

Close-up shot of Violife Prosociano Vegan Parmesan

One Pot Vegan Pasta ingredients before cooking

One-Pot Vegan Pasta with Violife Prosociano vegan parmesan

One-Pot Vegan Pasta with Violife Prosociano

Yield: makes 4 servings

Ingredients

  • 5 cups vegetable broth (we used GF Edward & Sons vegan Not-Chick’n broth)
  • 12 ounces (¾ pound) linguine or spaghetti, broken into three pieces (preferably Italian, any higher quality)*
  • 2 garlic cloves, finely minced
  • ¼ teaspoon crushed red pepper flakes, add more if you want a bit of heat
  • ½-¾ teaspoon kosher salt, more as needed
  • Small handful of basil leaves (one or two sprigs)
  • 1 large leek, white and light green parts only, cleaned and thinly sliced
  • 12 ounces cherry tomatoes, halved
  • 1 small capsicum, diced
  • ½ cup green beans
  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 pound broccoli, cut into bite-size florets (about 2 cups)
  • Additional salt and freshly ground pepper to taste
  • 2 teaspoons grated lemon zest
  • Vegan parmesan (optional) for serving

Method

Add everything except broccoli in a large heavy-bottomed soup pot. Drizzle olive oil over the top and bring to a boil over high heat. Once at a boil, reduce heat to medium high. Stir frequently to keep the pasta from sticking to the bottom of the pot. Cook until the pasta is nearly al dente, about 10 minutes, then add broccoli. Cook for 2 more minutes, intermittently stirring, until broccoli is tender. Season with salt and pepper to taste. Remove from heat and let the pasta sit for a few minutes before serving.

The pasta and vegetables will continue to absorb the broth and the dish will thicken. Serve with grated lemon zest, vegan parmesan and a drizzle of fine olive oil.

Notes

Advance Preparation: Not only is this spectacularly easy to make, it’s also great leftover. The pasta will thicken and have an even richer flavor the following day.

Broccoli: Adding the broccoli later retains a bit of crunchiness. If you prefer softer broccoli, add it with the rest of the ingredients in the first step.

Pasta: We recommend using Italian pasta – A higher quality pasta makes a noticeable difference. When we are at home in Oregon we often use Montebello Organic.

One-Pot Vegan Pasta with Vegan Parmesan

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