One pot vegetable pasta is a colorful, cheesy dinner that cooks in a single pot in about 40 minutes. Zucchini, bell pepper, corn and broccoli simmer with penne in a seasoned tomato sauce, and the pasta soaks up all the flavor as it cooks, so there is no draining and very little cleanup.
The method is gentle and forgiving. You soften the onion and garlic, cook the zucchini and pepper briefly, then add the tomatoes, broth and pasta and let everything bubble together under a lid. A handful of melted cheese on top turns the whole pot creamy, and it is a good way to use up vegetables in the refrigerator.
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Why This One Pot Vegetable Pasta Recipe Works
Cooking the pasta in tomato sauce and broth lets the starch thicken the liquid into a rich sauce with no cream. The pasta ends up seasoned all the way through, instead of just coated on the outside.
The vegetables go in at different times so each one is cooked just right. Zucchini and bell pepper get a quick sear first, corn goes in with the sauce, and broccoli sits on top of the pasta where it steams and keeps its bright color.
Ingredients for One Pot Vegetable Pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium zucchini, halved lengthwise and sliced into 1/3 inch half moons
- 1 red bell pepper, halved and sliced
- 1 cup corn, frozen or canned
- 1 small head broccoli, cut into bite size florets (about 2 cups)
- 8 ounces ziti or penne
- 28 ounces crushed tomatoes
- 1 1/2 cups low sodium vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon Italian herb mix
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1 tablespoon chopped fresh parsley, optional
Short pasta. Ziti and penne hold up to simmering and trap sauce in their tubes. Rotini or fusilli also work, but avoid delicate shapes that turn soft.
Crushed tomatoes and broth. Together they provide enough liquid to cook the pasta fully. If the pot looks dry while the pasta is still firm, add a splash of hot water.
Tomato paste. It deepens the flavor and thickens the sauce.
Cheese. Cheddar gives sharpness and Monterey Jack melts smoothly. Parmesan works if you want a lighter touch.
Vegetables. Any mix of zucchini, bell pepper, corn and broccoli works. Mushrooms, spinach or green beans are good swaps.
How to Make One Pot Vegetable Pasta
1. Sweat the aromatics. Heat the oil in a large, deep pot over medium heat. Cook the onion and garlic slowly for 3 to 4 minutes, until the onion is soft and translucent.
2. Sear the firm vegetables. Raise the heat to medium high, add the zucchini and bell pepper and cook for about 1 1/2 minutes.
3. Add the sauce. Stir in the tomatoes, broth, corn, tomato paste, herbs, garlic powder, pepper flakes, salt and pepper until the tomato paste dissolves.
4. Add pasta and broccoli. When the liquid bubbles, lower the heat to medium, stir in the pasta, then lay the broccoli on top and press it into the liquid.
5. Cover and simmer. Put the lid on and cook for about 7 minutes.
6. Uncover and finish. Remove the lid and cook for 4 to 5 minutes more, stirring often, until the pasta is tender and most of the liquid is absorbed.
7. Melt the cheese. Stir in half of the cheese and taste for salt. Top with the rest, cover and leave for 1 minute until melted.
8. Garnish. Sprinkle with parsley and serve right away.
How to Serve One Pot Vegetable Pasta
Serve the pasta straight from the pot with a green salad and warm bread. For more comforting pasta dinners, try creamy garlic mushroom pasta or one pot creamy garlic Parmesan pasta with a side of air fryer baguette garlic bread, and enjoy a bowl of creamy vegetable soup on a cold night.
How to Store and Reheat One Pot Vegetable Pasta
Do not leave leftovers sitting in the pot, because the pasta keeps absorbing liquid and turns soft. Transfer them to an airtight container within two hours and refrigerate for 3 to 4 days, then add a splash of broth or water when you reheat. Reheat covered over medium heat, or in the microwave, until hot.
Tips and Variations for One Pot Vegetable Pasta
Choose a deep pot. A Dutch oven or large deep skillet with a lid gives the vegetables and pasta room to cook evenly.
Stir often at the end. The sauce is thick and starchy by then, and stirring prevents scorching on the bottom.
Cut the vegetables evenly. Pieces of the same size cook at the same speed, which keeps the zucchini from turning mushy.
Do not overcook the broccoli. Keeping it on top lets it steam so it stays green and slightly crisp.
Add protein. A can of drained chickpeas or white beans stirred in with the pasta adds protein and makes the dish bigger.
Make it dairy free. Skip the cheese or use a plant based shred, and finish with a spoonful of nutritional yeast.
Adjust the liquid. If the pasta is firm and the pot is dry, add 1/4 cup hot water at a time until it is tender.
Cool leftovers quickly. For general advice on cooling and storing leftovers, see this University of Wisconsin Extension leftovers guide.
Frequently Asked Questions About One Pot Vegetable Pasta
Can I make one pot vegetable pasta ahead of time?
You can chop all of the vegetables a day ahead. Cook the pasta fresh, because it softens as it sits and will absorb the sauce.
Can I use gluten free pasta?
Yes, but gluten free pasta often cooks faster and can turn mushy, so check it early and add the cheese as soon as it is tender.
What vegetables work well in one pot vegetable pasta?
Zucchini, bell pepper, corn and broccoli are used here, but mushrooms, spinach, green beans and carrots all work. Add quick cooking vegetables at the end.
Can I use fresh tomatoes?
Yes, but canned crushed tomatoes give a more reliable sauce. If you use fresh, choose very ripe ones and add a little extra tomato paste.
Is one pot vegetable pasta wholesome?
It is a good way to eat several vegetables in one meal, with an estimated 9 grams of fiber per serving. For a lighter version, use less cheese and add beans for protein.
One Pot Vegetable Pasta
Equipment
- Large deep pot with lid
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium zucchini halved lengthwise and sliced
- 1 red bell pepper halved and sliced
- 1 cup corn frozen or canned
- 1 small head broccoli cut into florets, about 2 cups
- 8 oz ziti or penne
- 28 oz crushed tomatoes
- 1 ½ cup low sodium vegetable broth
- 2 tbsp tomato paste
- 1 tbsp Italian herb mix
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ cup shredded cheddar or Monterey Jack cheese divided
- 1 tbsp chopped fresh parsley optional
Instructions
Cooking
- Soften. Cook the onion and garlic in the oil over medium heat for 3 to 4 minutes.
- Sear. Add the zucchini and pepper and cook 1 1/2 minutes over medium high heat.
- Add sauce. Stir in the tomatoes, broth, corn, tomato paste, herbs, garlic powder, pepper flakes, salt and pepper and bring to a simmer.
- Add pasta. Stir in the pasta, top with the broccoli and press it under the liquid.
- Simmer. Cover and cook 7 minutes, then uncover and cook 4 to 5 minutes, stirring often, until the pasta is tender.
- Cheese. Stir in half the cheese, top with the rest, cover for 1 minute and garnish.
