One Pot Pasta alla Vesuviana

One Pot Pasta alla Vesuviana

This one-pot pasta is named after the region around the volcano Vesuvius in Italy. Enjoy this flavorful recipe with cream cheese and arugula.

Nutritional information:

Calories3084 kJ (737 kcal)
Protein24 g
Fat27 g
Carbohydrates90 g
Fiber18 g


cutting board, salad spinner, chef's knife, cooking spoon, pot

Recipe instructions:


Cut the onion into thin rings and finely chop the garlic and basil.

  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 15 leaves of Basil, fresh (~ 0.1 oz)
    15 leaves of Basil, fresh (~ 0.1 oz)

Heat the olive oil in a pot over medium heat. Add the onions, basil, crushed peppers into the pot and fry until the onions turn translucent. Add the garlic and fry for a few seconds.

  • 2 tsp Olive oil
    2 tsp Olive oil
  • ¼ tsp Crushed pepper
    ¼ tsp Crushed pepper

Add the pasta, tomatoes, and vegetable broth into the pot and let simmer as indicated on the package instructions. Stir occasionally. Add water if needed.

  • 4.4 oz Farfalle, whole grain
    4.4 oz Farfalle, whole grain
  • ¾ cup Tomato sauce, canned
    ¾ cup Tomato sauce, canned
  • 1 cup Vegetable broth
    1 cup Vegetable broth

Wash the arugula. When the pasta is cooked turn of the heat, add the arugula and cream cheese into the pot, mix well and season with salt and pepper.

  • 0.7 oz Arugula
    0.7 oz Arugula
  • ¼ cup Vegan cream cheese
    ¼ cup Vegan cream cheese
  • Salt
  • Black pepper
    Black pepper

Enjoy your meal!