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Sanity-Saving One Pot Pasta

Legume-based pastas have been popping up in regular grocery stores all over Copenhagen lately, and I am loving them! They are made from just legumes (red lentils, green peas, adzuki beans etc.), they cook in about 6 minutes and contain unbelievably high amounts of protein and fiber, thanks to the only ingredient being, well, legumes. Although I have some “rules” in my diet which exclude most things that I couldn’t recreate in my own kitchen, these pastas are a serious life-saver when I don’t have a ton of time to make dinner, and a seriously great alternative to wheat pasta. I will compromise a little when my sanity is on the line, won’t you?

The brilliance of this dish, besides the fact that it is so fast to make, is that it’s cooked in just one pot! Although it differs from the one-pot pastas I’ve seen online where everything is cooked together from the beginning, my version requires a little bit of timing on your part, adding the asparagus and peas about three minutes before the pasta is cooked. Theoretically, you could toss everything together in the same pot from the get-go, but this produces overcooked veggies, and no one really digs that.

Sanity-Saving One Pot Pasta


  • 200 g legume-based pasta I used mung bean fettucini
  • 1 lb. / 500g asparagus
  • 2 cups / 300g fresh or frozen shelled green peas
  • sea salt for cooking water and garnish
  • 4 Tbsp. cold-pressed olive oil
  • zest of 1 organic lemon
  • 3 Tbsp. capers about 1 small 60g jar
  • A large handful fresh mint leaves only


  • Put a large pot of water on the stove and heat over a high flame.
  • While the water is heating up, wash, trim, and chop the asparagus. Shell the peas (or take them out of the fridge / freezer). Wash and roughly chop the mint. Once the cooking water is boiling, salt it generously (it should taste salty).
  • Add the pasta and set a timer for about 3 before the suggested cooking time. Three minutes before the pasta is done, add the asparagus and peas. Cook for three minutes. Drain well and place back in the pot. Add the olive oil, lemon zest, drained capers and a few pinches of sea salt. Season to taste. Fold in the fresh mint and serve.


Serves 4-6