Description
One-Pot Veggie Pasta is the perfect solution for busy weeknights, offering a quick and satisfying meal ready in just 20 minutes. This flavorful dish combines fresh vegetables and pasta cooked together in a single pot, making it both delicious and easy to clean up afterward. Ideal for family dinners or meal prep, this recipe showcases vibrant flavors and nutritious ingredients that are customizable to your preferences. Enjoy a wholesome meal without the fuss, allowing you to savor every bite while keeping your kitchen tidy.
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 red onion, garlic, and diced red bell pepper; sauté for 3-4 minutes until softened.
- Incorporate diced zucchini and sliced mushrooms; cook for another 1-2 minutes.
- Stir in tomato paste and Italian seasoning, then pour in vegetable stock, uncooked pasta, and pasta sauce. Mix thoroughly.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 10 minutes until pasta is al dente.
- Stir in grated mozzarella until melted, season with salt and pepper to taste, then serve warm.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg