This one pot pasta is a super easy weeknight meal that comes together in less than 30 minutes, only dirties one pot, and can use almost any veggies in your fridge! For this recipe, I used asparagus, but mushrooms, spinach, broccoli, cauliflower or zucchini would also be delicious!
Pulling this together couldn’t be easier. First you will sauce your onion and garlic for a few minutes, just until fragrant. Then you will add your vegetable of choice – in this case, asparagus. Cook for a few minutes until the asparagus brighten up in color and then add your Banza pasta, red pepper flakes, some of the Pecorino and the broth. I like the flavor that chicken broth adds, but you can make this fully vegetarian by using vegetable stock instead. You can also use different types of pasta like lentil pasta or other chickpea pastas or even use regular dried pasta! I just wanted to show you that one pot pastas also work with traditional pasta alternatives.
Once you’ve added your pasta, you will cover it with a lid and let it simmer until the pasta is cooked and most of the liquid has been absorbed. This will take about 9-10 minutes. Then lower your heat and stir in your butter until just about melted. Remove from heat. Add in the remaining Pecorino cheese and the whisked eggs. Stir quickly to form a sauce, in a similar style to a carbonara. You want to move quickly and make sure that your pot is no longer on a heat source, or your eggs will scramble and your sauce will break.
If this happens, the sauce will look a little grainy but it will still taste delicious. So do not fret! Season to taste and top with more Pecorino cheese for serving. No one will notice if your sauce is a little grainy if it’s covered in cheese!
Once aromatics are fragrant, add veggies 
Once veggies are beginning to cook, add pasta 
Add butter once the pasta is cooked and broth is mostly absorbed
If you love alternative pasta dishes, check out my recipe for Green Ziti!
One Pot Creamy Banza Pasta
Ingredients
- 1/2 tbsp olive oil
- 1/2 medium yellow onion diced
- 2 large garlic cloves minced
- 1 bunch asparagus chopped (or other vegetable like mushrooms, zucchini, etc.)
- 1 8 oz box Banza pasta I like to use cavatappi, penne, or a similar size shape
- 1.5 cups chicken or vegetable broth
- Pinch crushed red pepper flakes
- 1 cup grated Pecorino or Parmesan, divided
- 1 tbsp unsalted butter
- 2 large eggs whisked
- Salt and pepper, to taste
Instructions
- In a large pot over medium high heat, combine the olive oil, onion and garlic. Cook for about 2 minutes, until fragrant.
- Add the asparagus (or other vegetable) and cook for about 3 minutes, until the asparagus turns a brighter green color.
- Add the Banza pasta, chicken broth, red pepper flakes, and 1/4 cup of the Pecorino cheese. Cover and simmer on medium to low heat until the the Banza is cooked and most of the liquid has evaporated, about 9-10 minutes.
- Reduce the heat to low and stir in the butter until almost melted.
- Remove from heat and stir in the whisked eggs and remaining Pecorino. Try to incorporate the eggs quickly so they don't have a chance to scramble, and instead turn into a creamy sauce like a carbonara.
- Season to taste and serve!
