One Pot Veggie Pasta

$7.99 recipe / $2.00

close up side view of a bowl of veggie pasta
close up of a pot full of veggie pasta, title text at the top
overhead view of a bowl of veggie pasta, title text at the bottom

Right here’s a fast infant pot pasta I’ve been making currently with my leftover veggies. You possibly can actually add in no matter you have got available and it creates a tasty one pot meal with tons of shade, taste, and texture. It is probably not revolutionary, however I believe typically it helps to see what fast meals different persons are making and this One Pot Veggie Pasta is my newest go-to fast repair. 🙂

Overhead view of one pot veggie pasta in a bowl

Use Your Leftovers

So far as one pot pasta goes, this recipe isn’t that revolutionary, however I like it for one primary purpose—it’s good for utilizing up leftovers. Bought two carrots left? Or perhaps a half of a bell pepper. A handful of mushrooms? How about that partial bag of broccoli florets hiding the again of your freezer? They’ll all go on this tremendous fast one pot pasta! The extra colours and textures the merrier.

Use Your Favourite Sauce

Comfort is the secret with this fast weeknight pasta dish, so I used a jar of pasta sauce as an alternative of constructing my very own this time round. You possibly can actually use any pink pasta sauce, so long as it’s one you realize you want. …Truly, I guess you could possibly additionally flip this into a extremely tasty alfredo! *jots down notes for testing subsequent week*

How Are the Leftovers?

As with all leftover pasta dish, the rotini does get a bit softer as it’s saved within the fridge. Personally, that has by no means bothered me or stopped me from consuming leftover pasta, however when you’re delicate to textures, you won’t benefit from the leftovers of this pasta.

Success with One Pot Pasta Recipes

Studying the right way to cook dinner a one pot pasta can take a bit observe. It’s all about observing and adjusting. The purpose is to have the pasta simmer in a small quantity of liquid in order that by the point the pasta is tender, there’s solely a small quantity of saucy liquid left within the backside of the pot. You want to simmer with the lid on (to carry within the steam) and stir sometimes. Each time you stir, verify the pasta texture and the quantity of liquid left within the pot. If the pasta is sort of tender and there’s nonetheless lots of liquid, let it simmer with out a lid. If the liquid is sort of gone however the pasta will not be tender, add a splash extra water. Listed here are some extra suggestions for cooking one pot pastas:

  • Use a pot with a thick backside. Skinny-bottomed pots will create cold and warm spots that are likely to cook dinner the pasta erratically.
  • Use a burner shut in dimension to the underside of the pot. If the burner is just too small the outer edges won’t simmer and the pasta will cook dinner erratically.
  • Be sure that the broth is simmering the entire time. If it stops simmering, the pasta will cease cooking and can change into mushy.
One Pot Veggie Pasta in the pot half scooped

One Pot Veggie Pasta

This one pot veggie pasta is a simple, satisfying, and fast dinner. Use no matter greens you have got available and make it your personal!

Whole Value: $7.99 recipe / $2.00 serving

Writer: Beth – Finances Bytes

Prep Time: 10 minutes
Prepare dinner Time: 20 minutes
Whole Time: 30 minutes

Servings: 4

  • 2 cloves garlic ($0.16)
  • 1 yellow onion ($0.28)
  • 2 carrots ($0.16)
  • 2 Tbsp olive oil ($0.32)
  • 8 oz. mushrooms ($1.49)
  • 1 zucchini ($0.90)
  • 1 pink bell pepper ($1.50)
  • 1/2 lb. rotini (not cooked) ($0.50)
  • 1/2 tsp dried basil ($0.05)
  • 1/2 tsp dried oregano ($0.05)
  • 2 cups vegetable broth ($0.26)
  • 24 oz. pasta sauce ($1.49)
  • 4 oz. mozzarella, shredded (elective) ($0.83)
  • Mince the garlic, cube the onion, and slice the carrots. Add the garlic, onion, and carrots to a big pot with the olive oil. Sauté over medium warmth till the onions are comfortable and translucent.

  • Whereas the greens are sautéing, slice the mushrooms. As soon as sliced, add them to the pot with the opposite greens and proceed sautéing.

  • Whereas the remainder of the greens are sautéing, cube the zucchini and bell pepper.

  • As soon as the bell pepper and zucchini are diced, add them to the pot together with the rotini, basil, oregano, and vegetable broth. Stir to mix. It is okay if the broth would not absolutely submerge the pasta.

  • Place a lid on the pot, flip the warmth as much as medium-high, and permit the broth to come back as much as a boil.

  • As soon as the broth reaches a full boil, give the pasta a fast stir, substitute the lid, then flip the warmth right down to medium-low. Let the pasta simmer over medium-low, stirring sometimes and at all times changing the lid, for about 10 minutes, or till the pasta is tender.

  • As soon as the pasta is tender, add the pasta sauce to the pot and stir to mix. Prime with the shredded cheese then place the lid again on the pot. Let the pasta warmth for a couple of minutes, or simply till the cheese is melted. Serve scorching!

See how we calculate recipe costs here.


Serving: 1 servingEnergy: 461 kcalCarbohydrates: 65 gProtein: 19 gFats: 15 gSodium: 1573 mgFiber: 8 g

Dietary values are estimates solely. See our full nutrition disclaimer here.


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Close up of one pot veggie pasta being lifted on a spoon

Find out how to Make One Pot Veggie Pasta – Step by Step Images

Onion carrot and garlic in the pot

Mince two cloves of garlic, cube one yellow onion, and slice 2 carrots. Add the garlic, onion, and carrots to a big pot with 2 Tbsp olive oil. Sauté over medium for about 5 minutes, or till the onions are comfortable.

Sliced mushrooms added to the pot

Whereas the garlic, onion, and carrots are sautéing, slice 8oz. mushrooms (or you should buy pre-sliced). Add the sliced mushrooms to the pot and proceed to sauté when you chop the remainder of the greens. Chop one zucchini and one pink bell pepper.

pasta, vegetables, and broth added to the pot

Add the chopped zucchini and bell pepper to the pot together with 8oz. rotini (not cooked), ½ tsp basil, ½ tsp oregano, and a couple of cups vegetable broth.

Stirred but uncooked pasta and vegetables in the pot

Stir the whole lot collectively. Don’t fear concerning the pasta not being absolutely submerged within the broth. I promise it nonetheless works. Place a lid on the pot and switch the warmth as much as medium-high. Deliver the broth to a boil. When it reaches a full boil, give the whole lot a fast stir, put the lid again on prime, and switch the warmth right down to medium-low.

Cooked pasta and vegetables in the pot

Let the pasta and greens simmer, stirring sometimes and at all times changing the lid, till the pasta is tender and there’s little or no liquid left on the underside of the pot.

Pasta sauce being poured into the pot

Add a 24 oz. jar of your favourite pasta sauce and stir to mix.

Shredded cheese being added on top

Prime the pasta with 4 oz. shredded mozzarella. Place the lid again on the pot and let the pasta sit for about 2 minutes, or simply till the cheese is melted.

Finished one pot veggie pasta garnished with parsley

After which it’s executed! I garnished with a bit chopped parsley to make it fairly, but it surely’s completely pointless for taste.

Close up side view of a bowl of veggie pasta with cheese

Get pleasure from!

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