Healthy Veggie Fusilli One-Pot

Directions

• Prepare Ingredients – Start by chopping your onion, mincing the garlic, and chopping the broccoli into florets. Measure out the pasta, mushrooms, and spinach, and set aside.
• Saute Onion – Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for about 3-5 minutes until they begin to become translucent. This layering of flavors starts with sautéing the onions to release their natural sweetness.
• Add Garlic and Seasonings: Once the onions are softened, add the minced garlic and cook for an additional 1 minute until fragrant. Then, stir in the oregano, red pepper flakes, sea salt, and black pepper to coat the onions and garlic, creating a flavorful base.
• Include Broccoli and Mushrooms – Add the broccoli florets and sliced white mushrooms to the pot. Cook for about 5 minutes, allowing the broccoli to turn bright green and the mushrooms to slightly soften.
• Add Pasta and Liquids – Pour in the drained diced tomatoes and the low-sodium vegetable broth over the vegetables. Gently stir in the brown rice fusilli pasta, ensuring it is submerged under the liquid.
• Cook Pasta – Cover the saucepan with a lid, bring the mixture to a boil, then reduce the heat to a simmer. Allow the pasta to cook until it is tender and most of the liquid has been absorbed, about 15-20 minutes. Stir occasionally to prevent sticking.
• Finish with Spinach – Remove the saucepan from heat, and stir in the fresh spinach leaves. Cover and let sit for about 5 minutes. The residual heat will wilt the spinach perfectly.
• Serve – Optionally, sprinkle freshly grated Parmesan cheese over each portion. This adds a savory depth to the dish but can be omitted for a vegan option.