Description
One-Pot Veggie Pasta is a delectable, hassle-free meal that combines fresh vegetables and pasta into a single pot for a quick, satisfying dinner. Perfect for busy weeknights or casual get-togethers, this dish is bursting with flavor while making cleanup a breeze. With just 20 minutes of cooking time and the flexibility to adjust ingredients based on your preferences, this recipe is a fantastic way to enjoy a nutritious, budget-friendly meal. Serve it with fresh herbs or crusty bread for an extra touch of deliciousness!
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. Add chopped onion, garlic, and diced bell pepper; sauté for 3–4 minutes until onions are translucent.
- Stir in diced zucchini and sliced mushrooms; cook for another 1–2 minutes until softened.
- Mix in tomato paste and Italian seasoning, then pour in 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.
- Remove from heat, stir in grated mozzarella cheese until melted, season with salt and pepper, and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 20mg