Description
One-Pot Veggie Pasta is a vibrant and satisfying dish that brings together fresh vegetables and hearty pasta in just one pot, making it perfect for busy weeknights or casual gatherings. In only 20 minutes, you can whip up this delicious meatless meal that’s packed with flavor and nutrition. The colorful presentation and creamy mozzarella topping make it an impressive option for family and friends alike. Plus, with minimal cleanup required, you’ll have more time to enjoy your meal! Customize it with your favorite veggies or sauces for a delightful twist every time.
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
Instructions
- Heat olive oil in a large deep pan over medium heat. Sauté the onion, garlic, and red bell pepper for about 3-4 minutes until softened.
- Add zucchini and mushrooms; cook for another 1-2 minutes until they begin to soften.
- Stir in tomato paste and Italian seasoning. Pour in vegetable stock, uncooked pasta, and pasta sauce; mix well.
- Bring to a boil, then lower the heat to medium-low, cover, and simmer for about 10 minutes or until pasta is al dente.
- Stir in grated mozzarella cheese; cover for an additional minute to melt cheese. Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 375g)
- Calories: 350
- Sugar: 6g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg