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One-Pot Veggie Pasta

One-Pot Veggie Pasta: A Quick, Flavorful Dinner Delight

One-Pot Veggie Pasta is a quick and flavorful dinner delight packed with fresh vegetables, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
  • 1 medium Red Onion Shallots can be used for a milder flavor.
  • 3 cloves Garlic Fresh is preferable, but garlic powder may be used in a pinch.
  • 1 medium Red Bell Pepper Feel free to swap with any bell pepper color.
  • 1 medium Zucchini Can be replaced by yellow squash or eggplant.
  • 1 cup Mushrooms Any type works, or skip for a lighter dish.
For the Sauce
  • 2 tablespoons Tomato Paste Pureed tomatoes can be a substitute with cooking time adjustments.
  • 1 tablespoon Italian Seasoning Mix Dried basil or oregano can be used as alternatives.
  • 4 cups Vegetable Stock Water can be a substitute if stock isn’t available.
  • 1 jar Pasta Sauce About 24 ounces; use marinara or homemade sauce interchangeably.
For the Pasta and Cheese
  • 2 cups Uncooked Short Pasta Opt for gluten-free pasta if needed, watch the cooking time.
  • 1 cup Light Mozzarella Feel free to use any melty cheese or omit for a vegan option.
For Seasoning
  • to taste Salt
  • to taste Black Pepper

Equipment

  • large deep pot

Method
 

Directions
  1. Heat the Base: In a large deep pot over medium heat, pour in about 2 tablespoons of olive oil and warm for about 1-2 minutes until it shimmers.
  2. Sauté Aromatics: Add 1 diced red onion and 3 minced garlic cloves. Sauté for about 3-4 minutes until the onion turns translucent.
  3. Cook the Vegetables: Add 1 diced red bell pepper, 1 chopped zucchini, and 1 cup of sliced mushrooms. Cook for an additional 5-7 minutes.
  4. Add Flavor Boosters: Stir in 2 tablespoons of tomato paste and 1 tablespoon of Italian seasoning mix. Cook for about 1 minute.
  5. Combine Remaining Ingredients: Pour in 4 cups of vegetable stock, 2 cups of uncooked short pasta, and 1 jar of pasta sauce. Bring to a boil.
  6. Simmer for Cooking Perfection: Reduce heat and cover the pot. Let it simmer for about 10-12 minutes, stirring occasionally.
  7. Stir in Creamy Goodness: After the pasta is cooked, mix in 1 cup of grated light mozzarella cheese until melted.
  8. Season to Taste: Finally, adjust with salt and black pepper according to your taste preferences.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 30IUVitamin C: 60mgCalcium: 15mgIron: 10mg

Notes

Stir regularly to prevent sticking and monitor cooking time to ensure pasta is al dente. Add protein if desired for a nourishing meal.

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