One Pot Mini Pasta Marvel

This quick and easy pot of pasta is packed with flavour to really deliver full on satisfaction.

I made this for lunch today. The kids are off school, we ate all the bread at breakfast, I didn’t have much time. Enter one pot mini pasta marvel. And this, my friends, really is a one pot deal. I hate it when you start cooking a ‘one pot’ meal only to discover half way through that you have add a pre-cooked ingredient, like rice or potatoes or roasted veg.

As with most of my recipes you can chop and change these ingredients at your pleasure. So you might heat up a veggie or a beef stock. Bored of carrots? Try sweet potatoes. Out of fresh veg? Use frozen spinach, peas or sweetcorn. Don’t have mini pasta in your store cupboard? Just break up spaghetti into small pieces.

I’d say this pot of loveliness is a cross between soup and a hearty (albeit mini) pasta dish. If you are in the mood for a bowl of soup just add more liquid. If a soft and tender bowl of pasta is more your thing then simmer without a lid on your pan for the last couple of minutes.

One Pot Mini Pasta Marvel

serves 4


  • 1 litre of stock (use 1.5 litres if you’re going for a soupy texture)
  • 1 onion, chopped
  • 2 medium carrots, fairly finely diced
  • 1 medium potato, fairly finely diced
  • 300g small pasta shapes such as stellini, ditalini or those tiny alphabet shapes
  • A couple of pinches of oregano
  • 2 tablespoons of tomato puree
  • A couple of mushrooms, diced
  • A handful of fresh parsley, chopped
  • A tablespoon or so of fresh rosemary, chopped
  • 2 tablespoons of freshly grated parmesan and extra for serving
  • Black pepper


  • Heat your stock in a large pan. While you wait for it come up to a simmer add the onions.
  • Once the stock is simmering chuck in the chopped potato and carrots. Simmer for 5 – 6 minutes.
  • Now pour in the pasta shapes, oregano, tomato puree and mushrooms. Continue to simmer for a further 5 minutes, or until the pasta and veg are tender. Stir quite frequently as I find these rascal pasta shapes have a tendency to stick to the pan.
  • Turn off the heat, stir in the herbs and parmesan. Leave to sit for a couple of minutes while you gather your bowls / spoons / fellow diners.
  • Serve with a grinding of black pepper and an extra sprinkle of grated parmesan.

One Pot Noodles (Not Poodles)


My kids used to love a pot noodle until one day I challenged them to make their own and promised that it would taste miles better than the plastic version. Thankfully they agreed (phew, that would have been embarrassing) and now they make these all the time. They have named them, for obvious reasons, Not Poodles.

Each time they are made with slightly different ingredients, depending largely on what’s in the fridge, but also what we fancy chucking in the pot.

You could use any kind of noodles, we tend to use medium egg noodles and use veg or beef stock if you prefer. You could also add cooked chicken, tofu and any kind of veg that you love. The one thing I recommend is that you chop everything into fairly small pieces so that they fit nicely on your spoon or are easy to pick up with your chopsticks.

One Pot Noodles Recipe

Serves 2


  • About 700ml of stock (I use chicken)
  • 2 spring onions, chopped
  • About 2cm of fresh ginger, finely grated or chopped
  • 2 nests of noodles (about 125g), slightly broken up to make shorter noodles
  • A couple of handfuls of frozen peas
  • A couple of handfuls of spinach, chopped
  • A small bunch of coriander, chopped (I use the stalks and leaves)
  • Juice of half a lime
  • Optional: Soy sauce and / or sweet chilli sauce


  • Bring your stock to the boil and add the onion, ginger and noodles. Simmer and stir to break up the noodles.
  • After about 4 minutes of gentle simmering add the peas and spinach and simmer for a couple more minutes.
  • Finally, once the noodles are tender, add the coriander, lime and if you’re using them, the soy sauce and / or sweet chilli sauce. I recommend you have a taste before deciding to add the extra sauces.
  • Serve with as much or as little of the broth as you fancy.
Slurp and enjoy