Description
One-Pot Veggie Pasta is the perfect solution for those busy weeknights when you crave a comforting meal without the fuss. This vibrant dish marries fresh vegetables with hearty pasta, all cooked together in one pot, making it not only delicious but also a breeze to clean up afterward. In just 20 minutes, you can enjoy a nutritious and satisfying dinner that is easily customizable to suit your taste preferences. Whether you’re feeding a family or enjoying a quiet evening alone, this recipe promises a delightful culinary experience that will leave your taste buds singing.
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 mushrooms, sliced
- 2 tablespoons tomato paste
- ½ tablespoon Italian seasoning mix
- 500 ml vegetable stock (or water)
- 250 g uncooked short pasta
- 500 ml pasta sauce
- 125 g light mozzarella, grated
Instructions
- Heat olive oil in a deep pan or Dutch oven over medium heat. Sauté onion, garlic, and red bell pepper for 3–4 minutes until softened.
- Add zucchini and mushrooms; cook for an additional 1–2 minutes until tender.
- Stir in tomato paste and Italian seasoning. Pour in vegetable stock (or water), uncooked pasta, and pasta sauce; mix well.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 10 minutes until pasta is al dente.
- Remove lid and stir in mozzarella cheese. Replace lid for 1–2 minutes to melt cheese.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 7g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg