A quick Vegetable Pasta that’s made with less pasta and more veggies that tastes so amazing, no one realises it’s a healthy pasta recipe!!! It’s a vegetarian pasta loaded with a whole head of broccoli, corn, zucchinis, capsicum/peppers and onion, and smothered in a garlic herb tomato sauce.
All made in one pot – from scratch, in 20 minutes. *Fist pump!*
There’s a time for making vegetable pasta the proper way – roasting veggies until beautifully caramelised, making a pasta sauce, cooking the pasta, then bringing it all together at the end. It’ll take close to an hour, and it’s totally fabulous.
This one pot vegetarian pasta is for all those other times. A complete meal that covers all bases – tons of veggies, light on the pasta, minimal prep, just one pot to clean and absolutely delish. (The cheese helps… 😉)
CHOOSE YOUR OWN VEGGIES & PASTA
This is a terrific versatile vegetarian pasta that you can make your own using your vegetables of choice. I’ve used a whole head of broccoli, the icy remains of frozen corn, 2 zucchinis nearing the end of their life and a capsicum/bell pepper. All vegetables I happened to have (albeit I then had to go out and buy them again to make the video 😂)
You can also choose your own pasta. This recipe will work with any short pasta – macaroni, spirals, penne, ziti (which is what I’ve used).
Jeez, I’m being flexible today, aren’t I! I figure after all the rules I set out in Friday’s Chocolate Mousse, I was due for a nice and easy “use what you want” recipe today. 😂
Though having said that, while this vegetable pasta is adaptable to whatever vegetables and short pasta you want, the liquid quantities and cook times are not as flexible so please do follow the recipe.
A 20 MINUTE QUICK HEALTHY DINNER
This recipe has a nice flow to it. I start off by chopping the garlic and onion, then get that on the stove to cook slowly on a low heat so it becomes sweet and becomes an amazing flavour base for this quick healthy dinner.
In between leisurely stirring the onion every now and then, I chop the other vegetables, pop open cans and measure out the herbs and spices so it’s all ready to go into the pot by the time the onion is done.
Once the pasta is in, it takes a mere 10 minutes to finish cooking. Much longer than this and you’ll end up with soggy pasta, so basically, this has to be a quick 20 minutes recipe otherwise your pasta is overcooked! 😂
I know I’m talking up how this is a healthy Vegetable Pasta recipe but when you watch the video, you’re going to see me toss in a nice handful of cheese that’s stirred through the pasta, then a bit more to melt on top.
There’s no denying cheese makes this even tastier, but for a healthier option, opt for some parmesan instead.
Excluding the cheese, this pasta is a mere 378 calories per serving – and it’s a generous serving size, this recipe makes a big pot full!
Either way, you’re going to be yscoffing this down. Added bonus: it’s great Couch Food. (Definition: food you can eat on the couch without taking your eyes off the TV 🙌🏻) – Nagi x
MORE ONE POT PASTA READER FAVES!
- One Pot Chicken Alfredo
- Super Quick Broccoli Pasta
- Chili Mac
- Cheeseburger Casserole (Homemade Hamburger Helper)
- Creamy Chicken and Vegetable Risoni
- See all One Pot recipes
WATCH HOW TO MAKE IT
Sometimes it’s nice to have a visual, so watch me make this Vegetable Pasta!
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One Pot Vegetable Pasta
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 2 zucchinis* , halved lengthwise and cut into sliced 0.8cm / 1/3" slices
- 1 red capsicum/bell pepper* , halved and sliced
- 1 cup corn* (frozen or canned)
- 1 broccoli* , broken into bite size florets
- 250g/ 0.5lb ziti/penne , or other short pasta (Note 1)
- 800 g / 28 oz crushed tomato
- 1.5 cups / 375 ml vegetable or chicken broth
- 2 tbsp tomato paste
- 1 tbsp Italian herb mix (or other dried herbs)
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (chilli flakes, adjust spiciness to taste)
- 1.5 tsp salt
- 0.5 tsp black pepper
Optional:
- 1.5 cups shredded cheese of choice (Cheddar, tasty, Monterey Jack etc)
To serve:
- Finely chopped parsley (optional)
- Parmesan (if not using cheese)
Instructions
- Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
- Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
- Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
- When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
- Place lid on and cook for 5 minutes.
- Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
- Stir through half the cheese (if using). Adjust salt and pepper to taste.
- Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
- Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
If only it was real….
This checks out – made it with spinach, mushrooms, and grated carrots with cheese and it’s delicious. I’ve never cooked pasta in its own sauce before so I am happy it worked (needed a little more time and broths than specified). Thanks!!
It’s so versatile you can just add whatever veggies you like!
Love the look of this recipe but how should it be done with frozen veggies instead?
Hi Lola, you can use fresh or frozen for this recipe!
I love your recipes but this was a total bomb. There is no way the pasta was in 8 mi jets. After five minutes it was still hard and after eight barely cooked. It took 15 minutes with added broth. The vegetables became mush.
I used penne and followed the recipe exactly. Darn!
Hi Maureen, I’m so sorry you had issues with this one – the pasta should definitely be done in 8 minutes – maybe you had the heat too low? – N x
This was just delicious, and a great way of using up stray vegetables hanging round in the fridge! My family all loved it, and the leftovers the following day somehow tasted even better!
Yes I always cook this when I have rogue veggies in my fridge, I’m so happy you loved it!
Hi Nagi. I love all of your recipes and frequently recommend them to friends and family. Quick question on this one … I’m assuming mushrooms can be added. How would you suggest to do this?
Of course, you could add any veggies!
This was a hit with the fussy kids, my 16yo son scored it an 8/10, and my 6yo a 10/10, the other two kids ate their bowls clean. And soo simple and quick to whip up. Woohoo…winning!
Wahoo, that’s a winner!!!
it is really easy to follow and looks very appetising it also tastes fantastic, the best pasta bake recipe that I have had but I use metric measurements in the UK so it was hard to convert everything but fantastic job, well done!
Just wondering if this could be made and kept in the fridge for a day or two? I was wanting to make some meals for a friend who has just had a baby and they’re vegetarian…
Of course!
Very tasty and so easy, I added a couple of tablespoons of tomato chutney which was lurking in the fridge and needed to be used, it was a great way to use it up! I love the way the pasta cooks in its own sauce, I never thought of doing that before, I also love that the leftovers make a delicious lunch to take to work the next day. Thanks for another winner recipe Nagi
Hi Nagi,
wondering if this will work with the creamy tomato pasta sauce?
Hi Sue-Ellen, not sure which pasta sauce you’re referring to?
Great recipe, Nagi! Made this last night and it was AWESOME -Joe
Thanks so much Joe!!
I made this tonight & had to tell you how much we enjoyed it! Even husband said “it’s a vegetarian pasta, right? It’s delicious”. Emptied the veggies in fridge-used broccoli, small amt. frozen peas & carrots, left over air fried zucchini & kabocha pumpkin which I nuked to get head start on its cooking & rigatoni pasta. I cooked bit longer cause of kabocha & rigatoni but this recipe is definitely a keeper. Thanks for another easy to follow & flavor-filled recipe!!
Yes, totally one you can make after a fridge forage! I’m so glad you loved it!