Description
One-Pot Veggie Pasta is a quick, flavorful meal that brings together fresh vegetables and hearty pasta in just one pot. Perfect for busy weeknights or casual gatherings, this dish minimizes cleanup without sacrificing taste. With endless customization options, you can tailor it to your preferences or whatever veggies you have on hand. In only 20 minutes, you’ll enjoy a nutritious and satisfying dinner that everyone will love!
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. Sauté chopped onion, garlic, and red pepper for 3-4 minutes until softened.
- Add diced zucchini and sliced mushrooms; cook for an additional 1-2 minutes.
- Stir in tomato paste and Italian seasoning, then add vegetable stock, uncooked pasta, and pasta sauce. Mix well.
- Bring to a boil, reduce heat to medium-low, cover, and simmer for about 10 minutes until the pasta is al dente.
- Stir in grated mozzarella cheese and cover for another 1-2 minutes until melted.
- Season with salt and pepper before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 20mg