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Kale, Tomato and Lemon Magic One-Pot Spaghetti

Anna Jones

Vegan tomato and spaghetti

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks all in one pan. No fuss, one pan, and a killer bowl of pasta.

Serves 4 Generously.

The key to this recipe is to measure your water carefully and to use the right pan: you need a large shallow sauté pan or a casserole large enough to fit the pasta lying down.

A large deep frying pan or wok would work well too.

Cooking time: 14 minutes (approximately)
Prep time: 4 minutes

  1. 14 oz. spaghetti or linguine
  2. Heaping 2 1/2 cup cherry tomatoes
  3. Zest of 2 large, unwaxed lemons
  4. About 6 Tbsp. olive oil
  5. 2 heaped teaspoons sea salt (if you are using fine-grain table salt, add a bit less)
  6. 14 oz. bag of kale or spinach
  7. Vegan Parmesan cheese (optional)

Serves 4 Generously.

The key to this recipe is to measure your water carefully and to use the right pan: you need a large shallow sauté pan or a casserole large enough to fit the pasta lying down.

A large deep frying pan or wok would work well too.

  • Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.
  • Put the pasta into the pan.
  • Quickly and roughly chop the tomatoes in half and throw them into the pan.
  • Grate in the zest of both lemons and add the oil and salt.
  • Add 1 liter of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
  • Meanwhile, remove any tough stalks from the kale or spinach and roughly tear the leaves.
  • Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
  • Once almost all the water has evaporated, take the pan off the heat and tangle into four bowls.
  • If you like, top with a little vegan Parmesan.

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