Description
One-Pot Veggie Pasta is a delicious, wholesome meal that comes together in just 20 minutes, making it the perfect option for busy weeknights. This vibrant and flavorful dish combines fresh vegetables with comforting pasta, all cooked in one pot for minimal cleanup.
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 or Dutch oven over medium heat. Sauté chopped onion, garlic, and diced red bell 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, then lower heat to medium-low. Cover and simmer for about 10 minutes until pasta is al dente.
- Stir in grated mozzarella cheese, cover again for 1-2 minutes until melted.
- Season with salt and pepper to taste before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg