Description
One-Pot Veggie Pasta is the perfect solution for busy weeknights, combining fresh vegetables and pantry staples into a delicious meal that comes together in just 20 minutes. This quick and budget-friendly recipe not only saves time on preparation but also minimizes cleanup with everything cooked in one pot. Whether you’re serving it for a family dinner or enjoying a solo meal, this versatile dish can be customized with your favorite veggies or proteins, making it a delightful go-to option any night of the week.
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 red onion, garlic, and diced red bell pepper for 3–4 minutes until softened.
- Add diced zucchini and sliced mushrooms, cooking for another 1–2 minutes. Stir in tomato paste and Italian seasoning.
- Pour in vegetable stock, uncooked short pasta, and pasta sauce; toss to combine and bring to a boil.
- Lower the heat to medium-low, cover, and simmer for about 10 minutes until pasta is al dente.
- Stir in grated mozzarella cheese, cover for 1–2 minutes to melt.
- Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 330
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg