Description
One-Pot Veggie Pasta is the ultimate solution for busy weeknights, combining ease and flavor in a single dish. In just 20 minutes, you can whip up a hearty meal that impresses your family or friends without the hassle of multiple pots and pans. This vibrant pasta is loaded with fresh vegetables and a rich tomato sauce, making it both nutritious and satisfying. Perfect for meal prep or cozy dinners, this recipe allows for endless customization based on your favorite veggies or pasta shapes. Say goodbye to stressful cooking and hello to delicious simplicity!
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 mushrooms, sliced
- 2 tablespoons tomato paste
- 500 ml vegetable stock
- 250 g uncooked short pasta
- 500 ml pasta sauce
- Grated mozzarella cheese for topping
Instructions
- Heat olive oil in a large deep pan over medium heat. Sauté onion, garlic, and red bell pepper for 3-4 minutes until softened.
- Add zucchini and mushrooms; cook for another 1-2 minutes until slightly tender.
- Stir in tomato paste and pour in vegetable stock, uncooked pasta, and pasta sauce. Mix well.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 10 minutes until pasta is al dente.
- Remove from heat; stir in grated mozzarella and let sit for 1-2 minutes until melted.
- Season with salt and black pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 360g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 20mg