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
- 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!
- 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
- 1.5 cups shredded cheese of choice (Cheddar, tasty, Monterey Jack etc)
- Finely chopped parsley (optional)
- Parmesan (if not using cheese)
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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.
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Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
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Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
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When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
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Place lid on and cook for 5 minutes.
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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.
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Stir through half the cheese (if using). Adjust salt and pepper to taste.
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Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
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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.
* These vegetables can be switched with vegetables of choice - use 7 to 8 cups in total, chopped or sliced. Cook cauliflower and broccolini in the same way the broccoli is cooked in this recipe ie placed on top of the pasta so it steams first before stirring through.
1. Pasta - any short pasta can be used: penne, ziti, macaroni, spirals.
Pasta cook times may need adjustment. If undercooked to your taste and liquid has reduced down, just add a touch of water. Most important is to ensure you don't overcook the pasta! Mushy pasta is not pleasant!
2. Nutrition per serving, assuming 5 servings excluding the cheese which is optional. Cheese adds 120 calories per serve. If cheese is omitted, serve with parmesan instead.
LIFE OF DOZER
If only it was real….
I am a family of 1. (widowed). It is hard to cook for one person. I no longer have a dutch oven. What can I substitute for a dutch oven ? ….a crock-pot ? Thax in advance, T.M.
Hi Terese! Any pot will work find for this recipe! N x
If I wanted to double the amount of pasta (to one pound), should I add double the amount of chicken broth for that much to cook properly? How much would you recommend if not that? Thanks.
Hi Nagi,
I made this last night and stupidly didn’t halve the recipe seeing as there are only 2 of us. Can leftovers be frozen?
Hi Emma! Fridge and consume within 3 days would be better for this one, but freezing will be fine too! N x
I love your recipes. This is the first one that didnt work out. I was surprised that the pasta appeared to be uncooked before putting in with sauce and veggies. Read the recipe over several times to make sure. If it indeed is supposed to be uncooked pasta I would suggest saying that in the list of ingredients. As it turned out I used Cavatappi pasta and it was not ready at all. Very very crunchy. Don’t know if it was because I chose Cavatappi but thought it qualified as a spiral. We kept adding minutes to the cooking time but were afraid the vegetables would be mushy if we continued to cook it. After we ate our meal, the pasta had finally cooked to al dente, so the leftovers will be better. Thanks for all your efforts and expertise.
Hi Felicity, I’m sorry to hear that. I just googled Cavatappi and I see that it’s a longer spiral / macaroni style pasta. I’m afraid that takes longer to cook so is not suitable for this recipe (it takes 13 minutes to al dente in normal boiling water). I’m glad leftovers will be perfect though! 😂 N x
I made this on Sunday d loved it. Just the right comfort and easy food I was looking for. I just love your style of cooking.
Delicious, I always appreciate a yummy vegetarian recipe. I used fresh corn and tomatoes (added an extra tablespoon of tomato paste) and added a few mushrooms. I left out the garlic powder and chilli as my Italian herb mix has a hint of chilli added to the mix. Oh and I also used brown rice penne pasta. Yay looking forward to leftovers tonight.
Great to hear you enjoyed this H! N x
My protein-loving husband loved this! Thank you, Nagi!
I really appreciate your detailed instructions that tell me how many minutes to cook something and at what temperature. And your notes help me understand your reasoning. I’m learning so much about cooking…thank you so much, Nagi!
This was really easy and delicious, thank you Nagi another yummy recipe! More vegetarian recipes pretty please 🙏.
That’s terrific to hear Paula! Glad you enjoyed this! N x PS I just did a VEGGIE SOUP too!!!
We loved this! I used a mix of Parmesan and mozzarella. It was the most vegetables my kids had eaten in quite some time. Thank you.
Love hearing that Jocelyn! Thanks for letting me know! N x
I made your one pot vegetable pasta delicious will be making it again and again thanks Nagi
Love hearing that Robyn! Thanks for letting me know! N x
Hi Nagi, I made your One Pot Vegetable Pasta tonight for tea and my family and I loved it!
It was so quick and easy to make, the easier, the better for me, as I am not a very good cook!
I will be passing the recipe around to my family and friends and I will definitely be putting in my recipe box!
Thank you for sharing!!
So glad you and your family enjoyed this Maria! Thanks for letting me know – N x
The Family Loved It
That’s terrific to hear Julia! Thank you for letting me know you enjoyed this – N x
Made it tonight and all loved it. I love one pan recipes so thank you very much for sharing!!! As I forgot to buy corn substituted it with baby carrots and had some left over chicken on the side. Absolutely delicious and will make it again and again. p.s. Will be trying your Carnitas and Mexican Rice tomorrow :O)
That’s terrific to hear Simone! Thanks for letting me know you enjoyed this! N x
I made this for our tea last night – halved it because feeding only 2. I used beans for zucchini and caulie for broccoli. Oh and fresh corn. And fresh pasta. YUM!!!!!!!!!! It’s a keeper.
That’s terrific to hear Sue! Thank you for letting me know you enjoyed this – N x
Hi Nagi,
I have only recently discovered your website and I am really enjoying the videos and content you are providing.
Just one question – what size pot did you use for the Vegetarian Pasta dish ? It looks amazing, can’t wait to make it.
Thankyou also for providing vegetarian receipes.
Regards
Cherrin
Hi Cherrin! It’s a 26cm / 11″ dutch oven pot 🙂 Hope that helps! N x
Made this today and it was superb! My fussy fussy fussy 10 year old loved it – he had to pick out veg though. Nagi what cheese did you use? Will be going back to Woolies for more ingredients to cook again next week!
That’s terrific to hear!!! Especially that your 10 yo loved the VEGETABLE PASTA with NO VEG in it 😂😂😂 I like using Colby, Cheddar or Tasty – good flavour, they melt well. Those cheese blends sold at Woolies etc are terrific too – even the pizza one!
Hi Nagi, Thank you for a great recipe! My family couldn’t stop commenting on the wonderful flavor! This is a keeper. Have a great weekend. 🙂