Description
One-Pot Veggie Pasta is the perfect solution for busy weeknights when you crave a delicious, quick meal without the hassle of multiple pots and pans. This flavorful dish brings together fresh vegetables and gooey cheese in a single pot, ensuring minimal cleanup while maximizing taste. Whether you’re cooking for family or friends, this vibrant pasta dish is both budget-friendly and nutritious, making it ideal for any occasion. With endless variations to suit your preferences, you can easily adapt it with seasonal veggies. Dive into this easy vegetarian delight and enjoy a wholesome meal that everyone will love!
Ingredients
- 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 deep pan over medium heat. Sauté chopped onion, garlic, and red bell pepper for 3–4 minutes.
- Add diced zucchini and sliced mushrooms; cook until tender (1–2 minutes).
- Mix in tomato paste, Italian seasoning, vegetable stock, uncooked pasta, and pasta sauce; stir well.
- Bring to a boil, then reduce heat to medium-low and cover. Simmer for about 10 minutes or until pasta is al dente.
- Stir in grated mozzarella and cover again for 1–2 minutes until melted.
- Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg