by amvandenhurk | Pasta
Some dinners take real effort and planning. This is not one of those nights, and that’s exactly the point. Lemon Chicken Orzo with Spinach is a one-pot dinner that comes together in about 25 minutes, start to finish, with just one pan to clean at the end. It’s become one of my go-to weeknight meals, and it’s easy enough to pull off on a Tuesday but good enough to serve to company without a second thought.
The chicken gets a quick sear until golden, then the orzo toasts right in the same pan with garlic before everything simmers together in broth with lemon zest and juice. A handful of baby spinach and a good amount of Parmesan stirred in at the end turn it creamy and bright, no cream required. It’s comforting, but it doesn’t sit heavy, which makes it perfect for those in-between nights when it’s still warm out but you want something more substantial than a salad.
For seasoning the chicken, I reach for Newport Sea Salt’s Bella Napoli! Bread Dipping Blend. It’s become one of those jars I use for everything, chicken, pasta sauce, you name it, and it adds a savory, herby depth here that a plain salt and pepper just can’t match.
Want to make it meatless? Swap the chicken for a can of drained cannellini beans, stirred in at the end just to warm through.
This one has been fully taste-tested and approved by my guys, who have already put in a request for it to become a regular on the dinner rotation. I have a feeling it will be at your house too.
Lemon Chicken Orzo with Spinach – Easy One-Pot Recipe
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup orzo pasta
- 3 cup low-sodium veggie or chicken broth
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 large lemon, zested and juiced (about 2 tbsp juice)
- 4 cup baby spinach, packed
- 1/3 cup grated Parmesan, plus extra for serving
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparation
- 1. Season 1 lb boneless skinless chicken breasts, cut into 1-inch pieces with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Heat 2 tbsp olive oil over medium-high heat and brown the chicken until golden.
- 2. Add 3 garlic cloves, minced and 1 cup orzo pasta to the pan; toast for 1 minute, then pour in 3 cup low-sodium chicken broth along with the zest and juice from 1 large lemon, zested and juiced (about 2 tbsp juice).
- 3. Bring to a simmer, cover, and cook until the orzo is tender and the liquid is mostly absorbed.
- 4. Stir in 4 cup baby spinach, packed and 1/3 cup grated Parmesan, plus extra for serving until wilted and creamy. Adjust seasoning and serve with extra Parmesan.
- Notes
- Swap the chicken for a can of drained cannellini beans, stirred in at the end just to warm through, for a meatless version. Season the chicken with Newport Sea Salt's Bella Napoli! Bread Dipping Blend in place of the salt, pepper, and oregano for extra depth.
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https://wellwornapron.com/lemon-chicken-orzo-spinach/ 
by amvandenhurk | Meatless Mondays, Pasta, Plant-Based Eating
A Cozy Favorite — Roasted Red Pepper Pasta (No Meat, No Dairy, All Flavor!)
There are some dishes you try once and instantly know they’re going into regular rotation. This Roasted Red Pepper Pasta is one of those. We can’t get enough of it and the best part? It’s entirely plant-based, incredibly easy to make, and bursting with flavor.
From the nutty creaminess of blended cashews to the smoky-sweet notes of roasted red peppers and a little kick from harissa, this pasta feels indulgent without any meat or dairy. You genuinely won’t miss them. Even my skeptical guys ask for seconds!
What makes this dish such a hit in our kitchen is how simple it is. The orzo cooks alongside the broccolini (or any variety you have on hand), and while that’s happening, the sauce comes together quickly in a blender. No fancy steps or hard-to-find items. Just whole, nourishing ingredients that come together in under 30 minutes.
It’s cozy. It’s vibrant. It’s packed with plant power. And yes, we love serving it with toasted sourdough and a bit of sauerkraut on the side (I use beet sauerkraut which gives a brightness) trust us, it works.
So whether you’re meat-free full-time or just dabbling in more plant-based meals, this one’s a must-try. One bite and you’ll see why we keep coming back to it week after week.
Pasta is a favorite meal for me as it is quick and easy. If you like Roasted Red Pepper Pasta, the try this Creamy Kale Butter Bean Gnocchi.
Vegan Roasted Red Pepper Pasta
Ingredients
- • Bunch of broccolini, chopped into bite-sized pieces
- • 300g Orzo pasta
-
- Red Pepper Sauce:
- • 100g (3.5 oz) Raw, unsalted cashew nuts
- • 500 ml (16.9 fl oz) Water
- • 1.5 Tsp Salt
- • 1.5 Tsp Minced garlic
- • Juice of 1/2 Lemon
- • 100g (3.5 oz) Roasted red peppers (from a jar)
- • 1/2 -1 2 Tbsp of Spicy red pepper pesto or Harissa
Preparation
- 1. Bring salted water to boil in a saucepan then add in the pasta and cook for the length of time on the package then add the broccolini.
- 2. While the pasta and broccolini are cooking, add the cashew nuts, water, salt, garlic, lemon juice, roasted red peppers, and Harissa to a blender blending until smooth. Add the sauce to another pan bringing to a boil allowing it to thicken.
- 3. Drain and rinse the pasta and broccolini then add it to the red pepper sauce to a saucepan and cook for 1–2 mins to heat.
- 4. Serve with toasted sourdough and sauerkraut if desired.
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https://wellwornapron.com/vegan-roasted-red-pepper-pasta/ 
by amvandenhurk | Dinner, Meatless Mondays, Pasta, Plant-Based Eating, Quick
Penne All’arrabbiata ranks as one of the classic Italian dishes. It is hard to believe it is so simple and quick with stunning results. This dish can be made as the pasta is boiling. That easy and quick.
The ingredients are not complicated, but render complex flavors. All it is garlic, red pepper flakes, chopped tomatoes, tomato paste, kosher salt, olive oil, and red wine vinegar. Add pasta and freshly grated Parmesan cheese if not vegan.
I adore anything with pasta so if you are looking for more recipes then check these out.
Quick Penne All’arrabbiata
Ingredients
- 400g Pasta
- 1 Tablespoon Olive Oil
- 2 Tablespoon Minced Garlic
- 1/2 - 1 Teaspoon Red Pepper Flakes
- 2 15oz cans chopped tomatoes
- 8 Tablespoon Tomato Paste
- 1/2 Teaspoon Balsamic Vinegar
- Kosher Salt to Taste
- Generous Turn of the Pepper Mill
- Parmesan Cheese Grated (optional if vegan)
Preparation
- 1. Cook pasta to box directions; keeping some of the pasta water
- 2. Heat a pan on medium heat and add the oil.
- 3. Add the garlic and red pepper flakes cooking for about a minute.
- 4. Add the chopped tomatoes and the tomato puree mixing well bringing to the boil then reduce to a simmer cooking for 5 mins stirring occasionally.
- 5. Add the vinegar and season with salt and ground black pepper to taste.
- 6. Add the pasta and cook until the sauce coats each piece of pasta. If the sauce seems too thick add a little of the water from cooking the pasta to thin it out.
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https://wellwornapron.com/quick-pasta-allarrabbiata/ 
by amvandenhurk | Asian, Pasta, Plant-Based Eating, Vegan, Vegetarian
Vegan Thai Noodles is a simple and quick meal. This is not traditional Pad Thai, but something just as nice. It is not a fussy meal, but you can say it is a comfort food. It was for me.
Flexible Recipe
From start to finish,Vegan Thai Noodles can be from ready in less than 30 minutes. It is perfect of busy days when you want a home-made dinner quickly. There are a lot of flexibility with this dish. And short cuts.
I use bottled minced garlic and ginger. You can chopped them yourself, but minced bottled is a good short cut and it stays fresh for a while. For the noodles I am all about keeping it simple and what is easily available at the local grocery store. I use what is in my pantry which is wheat spaghetti or linguine. Mushrooms are the “meat” of the dish. Since this is a quick cooking meal, it is key to chop the veg very small and not dense. Peppers and snap peas work well in this dish. Shredded carrots, broccoli, peas, and shredded Napa cabbage could be also be used.
Feel free to play around with this recipe. Vegan Thai Noodles can be your recipe and I would like to hear about the additions you have made to it.
Looking for other Asian-inspired dishes? Have a look here for both vegan and carnivore recipes.
Ingredients
- 14 oz package firm tofu, pressed, drained, and cubed small
- 1/2 box of whole wheat noodles
- 1 bunch green onions, chopped small
- 1 tablespoon minced garlic
- 1 tablespone minced ginger
- Pinch crushed red pepper
- 10 oz Oyster mushrooms, chopped small
- 1 red pepper, chopped small
- 1 can black beans raised and drained
- 1 can coconut milk
- Handful sugar snap peas, snapped in half
- 3 tbsp tamari
- Bunch coriander
Preparation
- 1. Cook noodles per instructions on the back of package. Once they are cooked, drain and rinse them.
- 2. Finely chop the green onions, the mushrooms and the red pepper.
- 3. Drain and rinse the black beans.
- 4. Put a non-stick wide bottom pan on a high heat then once hot, reduce the heat to medium.
- 5. Brown tofu on all sides.
- 6. Add 1 tablespoon tamari.
- 7. Add the chopped scallions, garlic, ginger, and crushed red pepper flakes cooking for 2 minutes stirring regularly.
- 8. Add the chopped mushrooms and pepper and cook for 3 minutes.
- 9. Add the rest of the tamari.
- 10. Add the black beans, half the can of coconut milk and the cooked noodles.
- 11. Cook for another couple of minutes stirring to incorporate it all and turn off the heat.
- 12. Season with 1 teaspoon of salt.
- 13. Finely chop the coriander and the sugar snap peas and add to serve.
- NOTE: If anything starts to stick add 2-3 tablespoons of water and ‘deglaze’ the pan.
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https://wellwornapron.com/vegan-thai-noodles/ 
by amvandenhurk | Pasta, Plant-Based Eating, Quick
Spaghetti Aglio e olio, or spaghetti with garlic and olive oil, is a simple, quick plant-based meal for a busy weekday. From start to finish 20 minutes with five ingredients. Don’t let the simplicity and speed fool you. It is a treat for not only the taste buds, but for the soul.
I learned about Spaghetti Aglio e olio from Stanley Tucci during his series, Searching for Italy, as it was his Dad’s go-to recipe for Friday nights. This dish is known as “culinary rustica” which is rural home-style cooking and is from region of Abruzzo that is about 50 miles east of Rome. It is a dish of the people.
Simplicity Rules
The ingredients are simple and available as most of us have them in our pantry: spaghetti, olive oil, garlic, red pepper flakes, parsley, and salted water. That’s all. As the very salted water is boiling, peel and slice the garlic paper thin. And as the pasta is cooking, make the sauce which is olive olive, red pepper flakes, and parsley. If you generously salt the pasta water then you won’t need to add salt to the dish. Just make sure you don’t burn the garlic as it will be bitter. So keep a close on it it as garlic can turn burnt in a blink of an eye. Reserve some of the pasta water before you drain the spaghetti to thicken the sauce once you have added the pasta to the sauce. I usually just use tongs to grab the pasta and put it in the sauce swirling it around so it carries some water with it in the transfer. Grate some cheese — vegan or otherwise — and sprinkle parsley and you have a nice looking meal. Add a salad and you have a delicious dinner.
If you enjoyed this dish and are looking for another simple, quick Italian meal? Try Cacio e Pepe.
Ingredients
- 16 oz spaghetti
- 1/2 cup (120 ml) extra virgin olive oil
- 4-5 garlic cloves, thinly sliced
- 1 tsp dried chili flakes, or to taste
- 1/4 cup fresh parsley, coarsely chopped
- 1/4 cup grated dairy or vegan parmesan cheese, plus more to serve
- salt, to taste
Preparation
- 1. Bring a pot of salted water to the boil and add spaghetti cooking per package directions. Usually 10 minutes.
- 2. Peel and finely slice the garlic cloves.
- 3. Heat the olive oil over medium hear in pan. Add the garlic and chili flakes cooking gently for a few minutes, or until the garlic is pale gold. Watching carefully not to burn the garlic or it will be bitter.
- 4. Stir in chopped parsley.
- 5. Before draining the spaghetti, reserve 1/2 cup cooking water.
- 6. Add spaghetti to pan, stir well to coat with the oil, add some starchy cooking water to thicken the sauce a little bit.
- 7. Cook on medium heat for 30 seconds, stirring a couple of times.
- 8. Sprinkle with extra chopped parsley and grated parmesan cheese.
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https://wellwornapron.com/spaghetti-aglio-e-olio/ 
by amvandenhurk | Pasta, Plant-Based Eating
One of my favorite soups is French Onion Soup. I just can not say no when I see it on any menu. And I enjoy making it at home. But I love pasta too. So why not make Vegan French Onion Pasta?
It is comfort food. Perfect for a cold winter’s evening when the wind is whipping around the house and rain pelts the windows. The house fills with the aroma of caramelized onions and fresh thyme. So very cozy.
This isn’t one of my fastest recipes. It takes about an hour from start to finish. And it is a one pot meal. The key to Vegan French Onion Pasta is the caramelized onions. No butter is used. Olive oil on medium for about 25-30 minutes with constant stirring. It is well worth the effort as there is nothing tastier than caramelized onions with mushrooms and thyme. One of my favorite flavor combinations. Dry white wine and a dash of sherry vinegar, elevates the flavor even more.
Speaking of sherry vinegar, I’m getting quite a collection of vinegars. I find that I’m using vinegar more and more in my cooking as I continue my exportation of plant-based eating. My go-to vinegar is apple cider vinegar with balsamic a close a second. It just makes things better. The sherry vinegar finishes off the dish right at the end.
Try Vegan French Onion Pasta for your next rainy cold evening.
Ingredients
- 1/4 cup olive oil
- 3 yellow onions, thinly sliced
- 4 garlic cloves, minced
- 10 oz Baby Bella mushrooms, sliced
- 2 tablespoons fresh thyme
- 1/2 cup dry white wine
- 2 tablespoons all purpose flour
- 2.5 cups vegetable broth
- 2.5 cups water
- 12 oz dried orecchiette or other short cut pasta
- 1 tablespoon sherry vinegar
- Salt and freshly ground black pepper to taste
Preparation
- 1. Heat oil over a large skillet over medium heat.
- 2. When hot then add the onions and a very generous pinch of salt.
- 3. Cook, stirring frequently until deeply caramelized which takes about 25-30 minutes.
- 4. Add the garlic, mushrooms and thyme sautéing until the mushrooms begin to soften.
- 5. Add the wine to deglaze the pan and add the flour. Cook for another 2-3 minutes, until thickened.
- 6. Pour in the vegetable stock and water.
- 7. Generously season with salt and freshly ground black pepper.
- 8. Bring to a boil then add the pasta and cook for 8-10 minutes or until al dente.
- 9. Turn off the heat and stir in the sherry vinegar.
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https://wellwornapron.com/vegan-french-onion-pasta/ 
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.