Vegetable Pasta – One Pot! is an easy and delicious meal that brings together a vibrant mix of vegetables and pasta, all cooked in one pot. This means less cleanup for you and more time to enjoy your meal! It’s perfect for busy weeknights or when you want a satisfying dish without much fuss. Not only is it hearty and filling, but it’s also a great way to sneak in more veggies into your diet. Plus, you can customize it to your taste!
how to make Vegetable Pasta – One Pot!
Ingredients:
- 1 tbsp olive oil
- 2 garlic cloves (minced)
- 1 onion (finely chopped)
- 2 zucchinis* (halved lengthwise and cut into sliced 0.8cm / 1/3″ slices)
- 1 red capsicum/bell pepper* (halved and sliced)
- 1 cup corn* (frozen or canned)
- 1 broccoli* (broken into bite size florets)
- 250g/0.5lb ziti/penne (or other short pasta)
- 800 g / 28 oz crushed tomato
- 1.5 cups / 375 ml vegetable or chicken broth
- 2 tbsp tomato paste
- 1 tbsp Italian herb mix (or other dried herbs)
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (chilli flakes, adjust spiciness to taste)
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1.5 cups shredded cheese of choice (Cheddar, tasty, Monterey Jack, etc.)
- Finely chopped parsley (optional)
- Parmesan (if not using cheese)
Directions:
- Heat oil in a large pot over medium heat. Add garlic and onion. Cook slowly for 3 to 4 minutes until the onion is translucent and sweet.
- Turn the heat up to medium-high, then add zucchini and capsicum. Cook for about 1 and a half minutes.
- Add the remaining ingredients EXCEPT for the pasta and broccoli. Stir until the tomato paste is dissolved.
- When the liquid starts bubbling, lower the heat to medium. Add the pasta and stir, then top with the broccoli and push it in.
- Place the lid on the pot and cook for about 5 minutes.
- Remove the lid. Cook for another 3 to 4 minutes, stirring frequently until the pasta is almost cooked through and most of the liquid has been absorbed.
- Stir in half of the cheese (if using). Adjust salt and pepper to taste.
- Top with the remaining cheese, cover with lid, and leave it for 1 minute until the cheese is melted and the pasta is perfectly cooked.
- Garnish with parsley and serve immediately. Don’t leave leftovers in the pot to avoid overcooking the pasta; transfer it to a serving dish.
how to serve Vegetable Pasta – One Pot!
Serve your Vegetable Pasta hot and fresh from the pot. You can top it with extra cheese, a sprinkle of parsley, or even a sprinkle of chili flakes for a spicy kick. This dish pairs well with a simple green salad or some crusty bread if you wish!
how to store Vegetable Pasta – One Pot!
If you have leftovers, let the pasta cool down before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. When reheating, you may want to add a splash of water or broth to keep it moist.
tips to make Vegetable Pasta – One Pot!
- Feel free to swap out vegetables based on what you have. Eggplant, spinach, or peas work well too.
- For a lighter version, you can use whole grain or gluten-free pasta.
- If you like a cheesy flavor without the cheese, consider adding nutritional yeast.
variation
You can also add protein to this dish by including cooked chicken, sausage, or beans. This can make it even more filling and nutritious.
FAQs
Can I use other types of pasta? Yes! You can use any short pasta you prefer, like macaroni or shells.
Is this recipe vegan? Yes, you can make it vegan by omitting the cheese or using a dairy-free cheese alternative.
Can I freeze this pasta? It’s not the best for freezing due to the pasta texture changing. However, you can freeze the veggie sauce part, then cook fresh pasta when ready to serve.
Vegetable Pasta – One Pot
Ingredients
For the Pasta
- 250 g 250g/0.5lb ziti/penne (or other short pasta) Use any short pasta of preference.
- 800 g 800 g / 28 oz crushed tomato
- 1.5 cups 1.5 cups / 375 ml vegetable or chicken broth Vegetable broth for vegetarian version.
- 2 tbsp 2 tbsp tomato paste
- 1 tbsp 1 tbsp Italian herb mix (or other dried herbs)
- 1 tsp 1 tsp garlic powder
- ½ tsp 1/2 tsp red pepper flakes (chili flakes, adjust spiciness to taste)
- 1.5 tsp 1.5 tsp salt Adjust salt to taste.
- 0.5 tsp 0.5 tsp black pepper Adjust pepper to taste.
- 1.5 cups 1.5 cups shredded cheese of choice (Cheddar, tasty, Monterey Jack, etc.) Parmesan if not using cheese.
- 1 tbsp Finely chopped parsley (optional) For garnish.
For the Vegetables
- 2 pieces 2 zucchinis* (halved lengthwise and cut into sliced 0.8cm / 1/3″ slices)
- 1 piece 1 red capsicum/bell pepper* (halved and sliced)
- 1 cup 1 cup corn* (frozen or canned)
- 1 piece 1 broccoli* (broken into bite-size florets)
- 2 cloves 2 garlic cloves (minced)
- 1 piece 1 onion (finely chopped)
For Cooking
- 1 tbsp 1 tbsp olive oil For sautéing.
Instructions
Preparation
- Heat oil in a large pot over medium heat. Add garlic and onion. Cook slowly for 3 to 4 minutes until the onion is translucent and sweet.
- Turn the heat up to medium-high, then add zucchini and capsicum. Cook for about 1 and a half minutes.
- Add the remaining ingredients EXCEPT for the pasta and broccoli. Stir until the tomato paste is dissolved.
Cooking
- When the liquid starts bubbling, lower the heat to medium. Add the pasta and stir, then top with the broccoli and push it in.
- Place the lid on the pot and cook for about 5 minutes.
- Remove the lid. Cook for another 3 to 4 minutes, stirring frequently until the pasta is almost cooked through and most of the liquid has been absorbed.
- Stir in half of the cheese (if using). Adjust salt and pepper to taste.
- Top with the remaining cheese, cover with lid, and leave it for 1 minute until the cheese is melted and the pasta is perfectly cooked.
- Garnish with parsley and serve immediately.
