Delicious One Pot Veggie Pasta Ready in Just 30 Minutes
Discover the ultimate weeknight hero: a vibrant one-pot veggie pasta that combines ease, speed, and incredible flavor. This dish is packed with tender-crisp vegetables, al dente pasta, and a rich tomato sauce, all brought together with melty mozzarella in under half an hour. It's a perfect solution for busy evenings, offering both comfort and nutrition with minimal cleanup.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Effortless cleanup with everything cooked in a single pot.
- Ready in a speedy 30 minutes, ideal for busy weeknights.
- Loaded with fresh, colorful vegetables for a nutritious boost.
- Creamy, cheesy, and satisfying flavors that appeal to all ages.
- Highly customizable with your favorite seasonal vegetables.
Ingredients
- 15 ml olive oil (1 tablespoon)
- 1 medium red onion, finely chopped
- 2 large garlic cloves, chopped
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 250 g mushrooms, sliced (approximately 1/2 lb)
- 30 g tomato paste (2 tablespoons)
- 7.5 g Italian seasoning mix (1/2 tablespoon)
- 500 ml vegetable stock (or water, approximately 2 cups)
- 250 g uncooked short pasta (approximately 1/2 lb), such as penne or fusilli
- 500 ml pasta sauce (approximately 2 cups), marinara or arrabbiata
- 125 g light mozzarella, grated (approximately 1 1/2 cups)
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan or vegetarian hard cheese, to serve (optional)
Instructions
- Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the finely chopped red onion, chopped garlic, and diced red bell pepper. Sauté for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent, and the peppers begin to tenderize.
- Incorporate the diced zucchini and sliced mushrooms into the pan. Continue to cook for 1-2 minutes, stirring gently, allowing the vegetables to slightly soften and release their aromatic flavors.
- Stir in the tomato paste and Italian seasoning mix. Cook for another minute, stirring constantly, to allow the tomato paste to caramelize slightly, which deepens its flavor and color.
- Pour in the vegetable stock (or water), the uncooked short pasta, and the pasta sauce. Toss all the ingredients thoroughly to combine, ensuring the pasta is well submerged in the liquid for even cooking.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pan tightly with a lid, and simmer for 10 minutes, or until the pasta is al dente. Stir occasionally during simmering to prevent sticking and ensure uniform cooking.
- Remove the lid and stir in the grated light mozzarella. Cover the pan again for 1-2 minutes to allow the cheese to melt into a creamy, luscious consistency.
- Taste the pasta and season with salt and freshly ground black pepper as needed to enhance the flavors. Divide the delicious one-pot veggie pasta into bowls and serve immediately, topped with freshly grated Parmesan or a vegetarian hard cheese if desired.
Tools You’ll Need
- Large deep pan or Dutch oven with a lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater (optional, for cheese)
Essential Success Tips
- Ensure your pan is adequately large to hold all ingredients comfortably. Overcrowding can lead to uneven cooking and liquid evaporation issues.
- Stir the pasta periodically during simmering. This prevents it from sticking to the bottom of the pot and helps distribute the heat and sauce evenly.
- Adjust the amount of vegetable stock if needed. Different pasta brands and types may absorb liquid at varying rates. If the dish seems too dry, add a splash more stock.
- Always taste and adjust seasoning before serving. A final pinch of salt and pepper can significantly elevate the overall flavor profile.
- Cook the pasta to al dente, meaning it should be firm to the bite, not mushy. This ensures the best texture and prevents it from breaking down in the sauce.
Professional Cooking Secrets
- To intensify the tomato flavor, lightly brown the tomato paste in the pan for a minute before adding any liquids. This caramelizes the sugars and unlocks a deeper, richer umami.
- For an extra layer of complexity, consider deglazing the pan with a small splash of dry red wine after sautéing the aromatics and before adding the stock. It adds a subtle, sophisticated depth.
- Opt for a high-quality, artisanal short pasta. These often have a better texture that holds up beautifully to the one-pot cooking method, resulting in a more satisfying chew.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or vegetable stock to maintain moisture.
- Variations: Feel free to swap vegetables based on what's in season. Spinach, kale, cherry tomatoes (add towards the end), or even small broccoli florets (add with pasta) make excellent additions.
- Protein Boost: For added protein, stir in a can of drained and rinsed chickpeas, cannellini beans, or pre-cooked chicken/sausage during the last few minutes of cooking.
Frequently Asked Questions
Can I use any type of pasta for this one-pot recipe?
Short pasta varieties like penne, fusilli, or rotini work best as they cook more evenly in the one-pot method and absorb the sauce beautifully. Longer pastas may clump and cook less consistently.
What if the pasta isn't fully cooked after 10 minutes of simmering?
Cooking times can vary slightly depending on your specific stove, the brand of pasta, and even the size of your pot. If your pasta isn't al dente, simply cover and simmer for a few more minutes, checking frequently until it reaches your desired tenderness.
Is this recipe suitable for freezing?
While it can be frozen, the texture of the pasta and some vegetables may change slightly upon thawing and reheating, becoming softer. For the best quality, it's recommended to enjoy this dish fresh or refrigerated for a few days.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 18g, Fat: 15g, Carbs: 45g (per serving, estimated)
Allergy Information
Contains dairy (mozzarella, optional Parmesan). For a dairy-free version, omit the cheese or substitute with a plant-based alternative. This dish is naturally vegetarian.
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