One-Pot Veggie Pasta

One-pot veggie pasta is an easy, budget-friendly meal that you can whip up in just 20 minutes on a busy weeknight. It’s truly a fuss-free meal that also helps you save on washing up!

I cook so many quick and easy pasta recipes but this one-pot veggie pasta is truly a game-changer!

That’s because unlike all my other pasta recipes, you cook the pasta in the same pot as the rest of the ingredients.

And because you don’t need a second pot to cook the pasta or a colander to drain it, there’s less washing up to worry about.

One-pot pasta may not quite be the authentic way to cook pasta, but it’s surely a lifesaver for those busy weeknights when you need to put something yummy on the table quickly.

I also love this recipe because it allows me to use any veggies I may have in the fridge.

I often make it with bell peppers, zucchini and mushrooms, but it’s also great with eggplant, broccoli or cauliflower.

Why you’ll love this one-pot veggie pasta

• It’s super easy to make using just one pot.
• It can be on the table in just 20 minutes — so much quicker than takeout and definitely better for you.
• It’s a perfect recipe to clean out your fridge.

What goes into this one-pot vegetarian pasta

Olive oil — You only need a tablespoon of extra virgin olive oil to saute the veggies in. You can make this one-post pasta oil-free if you want by sauteeing the veggies in vegetable stock instead.

Onion and garlic — I used red onion and freshly chopped garlic for extra flavour.

Bell pepper — Any colour will do here, and you can definitely use a mix if you’d like.

Zucchini — I don’t peel the zucchini for this pasta, but you can definitely do it if you like.

Mushrooms — Any mushrooms work well in this recipe — chestnut or cremini are great choices.

Tomato paste — This is optional but perfect if you like a more tomato-ey flavour.

Italian seasoning mix — You can sub this with dried oregano and basil if that’s what you have on hand.

Vegetable stock — It’s best to use a regular kind of vegetable stock instead of a low-salt one because you want the pasta to get a bit salty (since you’re not cooking it in salty water first.)

Pasta — I used fusilli in this recipe, but any other type of short pasta would be just perfect — bowtie, penne or rigatoni are all good choices.

If you want to use gluten-free pasta, you may need to add another 100 ml (½ cup) of water.

Pasta sauce — Use your favourite kind of pasta sauce here — my favourite is tomato and basil.

Mozzarella — A handful of grated mozzarella makes this pasta creamy and oh-so-delicious. Use light mozzarella if you want to cut down on calories.

How to make veggie one-pot pasta?

Heat the olive oil in a large deep pan or Dutch oven and saute the onion, garlic and red pepper for 3-4 minutes over medium heat.

Add the zucchini and mushrooms and add them to the pot.

Continue to cook for 1-2 minutes, then stir in the tomato paste, Italian seasoning mix, vegetable stock, pasta and pasta sauce.

Toss well to combine, then bring to a boil. Give the pasta a good stir, then lower the heat to medium-low, place a lid on the pan and simmer for 10 minutes or until the pasta is al dente.

Stir in the mozzarella, then put the lid on for 1-2 minutes to allow the cheese to melt.

Season to taste, divide into bowls and serve with some grated Parmesan on top if you like.

Recipe notes and tips

• It’s very easy to make this recipe vegan. Other than the mozzarella, this one-pot pasta is vegan, so skip the cheese or use a plant-based alternative.
• Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• Don’t forget to stir the pasta often while cooking. That’s because uncooked pasta has the tendency to drop to the bottom of the pot, and you want to prevent it from sticking.

If you liked this one-pot veggie pasta, you might also like some of my other easy veggie pasta recipes:

• Easy Penne Pomodoro
• Lemon Butter Garlic Pasta Sauce (Pasta al Limone)
• Pasta e Piselli (Pasta and Peas)
• Pink Sauce Pasta
• Creamy Red Pesto Pasta

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