Just because a meal comes together in one pot alone doesn’t mean it has to be lackluster. In fact, with nuanced flavor, decadent sauces, and more culinary elements you won’t soon forget, these recipes are anything but. Read on and get cooking for some of the best one-pot dinner recipes you can make this week and beyond.
A pasta that looks and tastes restaurant-worthy but takes virtually zero effort? Now that we can get behind. “This plant-based pasta dish uses ingredients you can find in your pantry and spice cabinet as the base for a flavorful sauce,” says Rania Batayneh, MPH, bestselling author of The One One One Diet. “Use almond and coconut milk to add creaminess to the one-pot pasta without the use of dairy,” she adds.
Rania Batayneh’s One Pot Tequila Tomato Pasta
Makes 4 servings Cook time: 20 minutes
6 oz/1lb cavatappi
2 Tbsp tequila
5 Tbsp tomato paste
1 tsp chili flakes
1 tsp garlic powder
1 Tbsp nutritional yeast
1 Tbsp oil
1/4 cup Califia Farms Unsweetened Almond Milk or almond milk of choice
1 can coconut milk
Salt and pepper to taste
Basil to garnish
Breadcrumbs to garnish
How to make it:
Make your sauce by heating a skillet with oil and blooming your salt, pepper, chili flakes, garlic powder and nutritional yeast, for about 5 minutes.
Add your tomato paste and stir for 5 more minutes. Add your tequila and reduce that down. Next, add your coconut milk and almond milk, stir to make your sauce. Set aside.
Make your pasta according to the package instructions and when cooked al dente, add into your pasta sauce, mix to combine, top with basil and breadcrumbs.
Cauliflower Gnocchi with Sage Brown Butter Sauce
This savory dinner from ChihYu Smith, founder of I Heart Umami, seems fancy, but it only takes five minutes of prep work. More reasons to love it? “Trader Joe’s cauliflower gnocchi has become a popular frozen food household staple. It’s a quick weeknight meal on a budget and is paleo and gluten-free,” says Smith. “With a crisp crust outer and soft pillowy center, this recipe goes into detail on showing you how to make the best cauliflower gnocchi recipe easily, quickly, and with no thawing required.”
I Heart Umami’s Cauliflower Gnocchi with Sage Brown Butter Sauce
Preheat a large non-stick or well-greased cast iron skillet over medium heat until it feels warm to your palm when placing nearby, about 2-3 inches away, but not to a smoke point. Pan fry the prosciutto over medium heat in a single layer until crisp on both sides, about 6 minutes total, flip after 3 minutes. Set aside to cool.
Add 1 Tbsp butter, swirl the pan around to distribute it evenly. As soon as it melts, add the frozen gnocchi. Pan fry them in a single layer over medium to medium-high heat for about 5 minutes. Do not touch or flip until the bottom is golden brown or the gnocchi will stick to the skillet.
Use a spatula to flip the gnocchi and cook about 5 minutes additional. Then flip them again to pan roast for an additional 4 minutes. The gnocchi texture should be crisp outside in golden brown color and not soggy. A good way to tell is when they aren’t drenched in butter and each individual gnocchi has a crisp crust. When you gently press it, it should feel a little bouncy. Set them aside in a large serving plate and keep warm.
Add the remaining 1.5 Tbsp butter. As soon as it’s melted, add sage. Pan fry the leaves over medium heat until they are a little crisp, about 2-3 minutes. Move and flip the leaves often with a tong or chopsticks and take care not to burn them. Fish out the leaves and drain over a paper towel.
Add garlic and spinach to the infused sage butter. Saute over medium-heat and season with two pinches of salt for about 30 seconds or as soon as the spinach wilt a bit. Set it aside over a plate to let cool.
Before serving, toss the gnocchi with spinach and sage, and top with crumbled prosciutto. Sprinkle with parmesan cheese. Serve warm.
It’s always a good night when it’s risotto night. “Carnaroli rice is lighter in consistency than arborio rice, but you can use the latter too,” notes Michelle Minnaar of the Greedy Gourmet of her delectable risotto recipe.
Heat the oil in a large saucepan. Gently fry the onion for 3 minutes, or until softened. Add the garlic, and fry for 1 minute.
Turn up the heat and add the mince, browning it, which should take 5 minutes. Lower the heat to medium and stir in the rice. Whatever you do, stir the risotto constantly throughout the whole cooking process.
Pour in the passata and sprinkle in the oregano. Stir and let the risotto simmer gently for 5 minutes or until the liquid has been absorbed.
Add ¼ cup of beef stock to the risotto, and keep stirring until the stock disappears.
Repeat until you’ve used up all the stock.
By this time, the meat should be cooked. The rice shouldn’t be dry but should rather have a sloppiness to it. If the rice is still not quite cooked, add a splash of extra stock or water and keep stirring until the rice is cooked to your liking. (Optional: Stir in the sugar.)
Melt the mozzarella into the risotto to add some stringy goodness to the risotto. Alternatively, serve as a topping along with grated Parmesan cheese. Serve immediately and enjoy.
Whole30 Cauliflower Fried Rice
“Whole30 Cauliflower Fried Rice has all the traditional and classic flavors of a fried rice, but it’s made with healthy ingredients you can feel good about,” says Addison Labonte of Organically Addison. Low on fresh veggies these days? The recipe works wonderfully with all frozen veggies. If you’re avoiding soy sauce for any reason, swap it for coconut aminos, tamari, or shoyu.
1/2 cup coconut aminos (or soy sauce for non-gluten free version)
How to make it:
Add olive oil to a skillet over medium heat. Add the carrots and onion to the pan. Cook 5-6 minutes until soft and tender.
Add cauliflower rice, garlic, and peas to the pan. Cook for 2-3 minutes.
Add whisked eggs to the pan and continue stirring until scrambled.
Add green onion, coconut aminos, and pepper, and turn to low for 2-3 minutes. Stir to combine.
Wild Cod and Red Lentil Stew
This nutrient-dense stew is also a serious win for your taste buds. “Red lentils are low in calories, rich in iron, folate, and packed with fiber. They also cook up quickly and have a sweet nutty flavor,” says Stephanie Harris-Uyidi, host of Appetite for Adventure!and author of The Posh Pescatarian: A Collection of my Favorite Sustainable Seafood Recipes. “Cod is a very mild white fish that is at its most delicious when it’s paired with flavorful ingredients. The texture of cod is meaty and dense so it’s a great addition to hearty recipes.”
Stephanie Harris-Uyidi’s Wild Cod and Red Lentil Stew
1½ lbs frozen wild cod, pollock or salmon, partially defrosted
½ cup red lentils, rinsed
½ brown onion, diced
3 cups of water
1 cup of crushed tomatoes with juice
1 cup shredded spinach or kale
1 Tbsp dried parsley
1 garlic clove, minced
2 tsp dried ginger
1 Tbsp of olive oil
1 Tbsp Ghee
1 tsp Fresh cracked black pepper
1 tsp Red pepper flakes
1 tsp Sea salt
1 handful of fresh cilantro or parsley for garnish
How to make it:
Add ghee and olive oil to a large soup pot along with the onion, garlic and cook over medium heat for 2-3 minutes.
Pour in the tomatoes and water and stir.
Toss in the ginger, dried parsley, and a few cracks of black pepper and stir. Taste the base and add sea salt and red pepper flake to your preference. Simmer for 5 minutes.
Stir in the red lentils and any residual water from the container. Cover the pot and simmer for 6 minutes on medium.
When the 6 minutes are over, give the stew a taste. Adjust the spices as needed. The lentils should be tender but not soft. Add the fish and kale or spinach, stir and cook covered for another 10 minutes.
Then turn off the stove and allow the stew to steam for an additional 5-10 minutes before serving. Pour into individual bowls and garnish with cilantro or parsley.
Salmon and Roasted Corn & Coconut Chowder
For Harris-Uyidi’s salmon and roasted corn chowder, you’ll love the way coconut milk lends the dish a touch of sweetness without being overpowering. If you like heat, consider serving with some hot sauce or red chile pepper flakes on the side so people can doctor up the dish to taste.
Stephanie Harris-Uyidi’s Salmon and Roasted Corn & Coconut Chowder
2 Tbsp ghee or butter (traditional Indian clarified butter used for cooking)
1 Tbsp olive oil
2 tsp white pepper
2 Tbsp all-purpose flour
1 Tbsp fresh thyme, minced
1 bay leaf
1 tsp Sea salt and freshly cracked black pepper
How to make it:
In a large, heavy pot, add the ghee or butter along with the Spanish onion, carrot, and celery over medium heat. Sweat the vegetables for 5 minutes until the onion is transparent. Sweating involves cooking food, typically vegetables, until they soften and cook in their own juices without browning.
Next, stir in the flour and olive oil, continually stirring for 2 minutes—make sure that the flour does not brown.
Add the water, vegetable broth, coconut milk, thyme and bay leaf to the pot, and bring to a boil. Pour in the potatoes and turn down the heat to low.
Simmer uncovered for 25 minutes. Add the cooked salmon and simmer for another 5 minutes. Taste for seasoning and add salt and pepper as desired. Serve warm.