One-pot pasta is a kitchen miracle. In honor of National Pasta Day, today we’re sharing one of the easiest recipes out there. Here, linguine and vegetables cook in broth, absorbing flavorful liquid. A splash of cream creates a silky sauce right in the pot—no draining or extra pans to clean.
Allow the pasta to stand for the full 3 minutes to be sure it’s cooked perfectly and can continue absorbing the flavorful liquid in the pot. The linguine will be tender but still firm to the bite.
5 ounces cremini mushrooms
4 ounces broccoli
8 ounces asparagus
32 ounces vegetable stock
8 ounces linguine
¼ teaspoon crushed red pepper
1 cup edamame
2 tablespoons heavy cream
3 tablespoons grated pecorino cheese, divided
2 tablespoons olive oil
12″ large pot
Peel shallot, halve, and thinly slice. Wipe mushrooms clean with a damp paper towel and quarter. Rinse broccoli and break into 1-inch florets. Rinse asparagus, trim and discard woody ends, and cut into 2-inch pieces.
In a large pot, combine vegetable stock, linguine, as much crushed red pepper as desired, shallot, mushrooms, broccoli, and asparagus. Season with 1 teaspoon kosher salt and black pepper as desired. Drizzle over 2 tablespoons olive oil.
Place pot with linguine over high heat and bring to a boil, submerging linguine as it softens.
Using a spoon or tongs, begin stirring linguine, keeping it submerged. Stir continuously until al dente, about 7 minutes.
Add edamame, heavy cream, and ½ of pecorino to pot with linguine. Cook, stirring, until liquid is thickened, 1-2 minutes. Remove pot from heat and allow to stand until linguine is tender, about 3 minutes more (see Recipe Tip). Remove pot from heat. Taste and add more salt and black pepper as needed.
Garnish linguine with remaining pecorino. Time to eat!