Description
One-Pot Veggie Pasta is the ultimate solution for busy weeknights, combining convenience and flavor in a single dish. This quick recipe comes together in just 20 minutes, making it perfect for families or anyone short on time. With a delightful medley of fresh vegetables and savory seasonings, this one-pot meal not only satisfies your cravings but also minimizes cleanup. Whether you’re looking for a nutritious dinner or an easy meal prep option, this recipe is adaptable to suit various dietary preferences. Enjoy the harmony of textures and tastes while keeping dinner simple and stress-free.
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 onion, garlic, and red pepper for 3–4 minutes until softened.
- Add zucchini and mushrooms; cook for an additional 1–2 minutes.
- 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 or until pasta is al dente.
- Stir in mozzarella cheese; cover for another minute to melt cheese.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg