The one pot pasta meal is a brilliant way to make a delicious meal with very few dishes to clean up at the end. It is so easy that children can prepare the ingredients in the pot and watch the time while their dinner cooks.

If you loved the original vegetarian version we posted last year, here are five more flavour variations that mean you can cook this at least every week or more!

I admit my favourite is the creamy chicken version. I wish I could go back and teach my University-age self to make it.

As always the rule with this is to follow the liquid and dry pasta quantities exactly and only increase recipes if you can maintain the same ratio of liquid to dry pasta. Also be careful increasing quantities of any wet ingredients such as tomatoes, as this can stop the sauce reducing to the right consistency without further cooking required.

Greens and Ricotta One Pot Pasta

Ingredients

500g dry spaghetti
1 bunch of kale, stalked and finely shredded
1 bunch of English spinach roughly chopped, or 4 handfuls of baby spinach
3 garlic cloves, finely diced
2 cups of cherry tomatoes or diced tomatoes
3 tablespoons of olive oil
1 litre of water
salt and pepper
1 cup fresh ricotta cheese
½ cup parmesan cheese

Method

1. In a large pot add 1 tablespoon of oil and bring it to heat. Saute the kale leaves until dark green and softened.
2. Add all the ingredients except the parmesan and ricotta to the pot and bring it to the boil. Allow to simmer uncovered for 10-12 minutes until pasta is cooked and liquid is reduced.
3. Add the ricotta and parmesan and stir through. Season to taste and serve.

Herby Mushroom Mint Zucchini and Pea One Pot Pasta

Ingredients

500g dry spaghetti
2 zucchini, thinly sliced
1 cup of frozen peas
3 cups of thinly sliced mushrooms
3 cloves of garlic, finely chopped
1 onion, finely diced
1 litre of water
salt and pepper
½ cup cream
½ cup of finely chopped mint leaves
1 cup grated parmesan cheese

Method

1. In a large pot add all the ingredients and a ½ teaspoon of salt and a couple of pinches of pepper. Leave the cream, mint and cheese.
2. Bring to a boil and then reduce heat and allow to simmer for 10 minutes.
3. When pasta is cooked through and the liquid has reduced to a thick sauce, stir through the cream, mint leaves and parmesan. Serve.

One Pot Vegetable Pasta

Ingredients

500 grams dry spaghetti
1 onion, finely sliced
1 broccoli heads cut into florets and the stalk skinned and then finely diced
½ head of cauliflower, cut into florets
1 cup frozen peas
3 garlic cloves
2 bunches of asparagus, woody ends removed, chopped into 2cm lengths
½ cup finely chopped parsley
¼ cup finely chopped thyme
3 tablespoons olive oil
1 litre of water or low-salt vegetable stock
salt and pepper
¼ cup cream (optional)
1 cup grated parmesan cheese (optional)

Method

1. In a large pot add all the ingredients except the cream and cheese, including ½ teaspoon of salt and a couple of pinches of pepper.
2. Bring the mixture to the boil and then reduce heat and allow to simmer for 10-12 minutes or until pasta is tender and liquid has reduced.
3. Stir through cream and parmesan if using and allow to simmer for an additional 2 minutes.
4. Remove from heat and serve.

Sausage, Tomato and Basil One Pot Pasta

Ingredients

500g dry spaghetti
4 chorizo sausages, skinned and thinly sliced
1 onion, finely sliced
2 cups of cherry tomatoes or diced tomatoes
1 bunch basil, stalks finely chopped
3 cloves garlic, finely diced
3 tablespoons olive oil
salt and pepper
1 litre of water
1 cup parmesan cheese

Method

1. In a large pot add all the ingredients except the parmesan with a ½ teaspoon of salt and a couple of pinches of pepper.
2. Bring to a boil and then reduce the heat and simmer without the lid for about 10-12 minutes until the pasta is cooked through and the liquid has reduced.
3. Add the parmesan and season to taste. Serve.

Creamy Chicken One Pot Pasta

Ingredients

500g dry spaghetti
2 large skinless chicken breasts, diced
3 cloves of garlic, finely chopped
1 finely sliced leek
2 cups of chicken stock
1.5 cups of water
1 cup of cream
3 tablespoons olive oil
salt and pepper
2 cups strong parmesan cheese or grana padano, grated

Method

1. Add one tablespoon of oil to the large pot and place on medium heat. Brown the diced chicken in the oil but do not cook through.
2. Add the garlic, leek, spaghetti, stock, water, cream and 1 teaspoon of salt and a couple pinches of pepper to the pot and bring to the boil.
3. Allow to simmer for 12-15 minutes or until the pasta is tender, chicken is cooked through and the liquid has reduced.
4. Remove from heat and stir through the cheese. Adjust seasoning to taste and serve.