Description
One-Pot Veggie Pasta is the perfect solution for busy weeknights—ready in just 20 minutes! This wholesome meal combines an array of fresh vegetables with cheesy goodness, making it a family favorite that’s both satisfying and nutritious. The beauty of this dish lies in its simplicity and versatility; you can easily customize it to include your favorite veggies or pasta shapes. Plus, cooking everything in one pot means less cleanup, allowing you to enjoy more time with loved ones.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 2 large garlic cloves, chopped
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 250 g (1/2 lb) mushrooms, sliced
- 2 tablespoons tomato paste
- 1/2 tablespoon Italian seasoning mix
- 500 ml (2 cups) vegetable stock (or water)
- 250 g (1/2 lb) uncooked short pasta
- 500 ml (2 cups) pasta sauce
- 125 g (1 1/2 cups) light mozzarella, grated
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan or vegetarian hard cheese, to serve (optional)
Instructions
- Heat olive oil in a large deep pan over medium heat. Sauté chopped onion, garlic, and red bell pepper for 3–4 minutes until softened.
- Add diced zucchini and sliced mushrooms; cook for another 1–2 minutes.
- Stir in tomato paste and Italian seasoning, then add vegetable stock, uncooked pasta, and pasta sauce. Mix well.
- Bring to a boil, reduce heat to medium-low, cover, and simmer for about 10 minutes until pasta is al dente.
- Stir in mozzarella cheese and cover for 1–2 minutes until melted.
- Season with salt and pepper, then serve topped with grated Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg