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!*
Vegetable Pasta
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:
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tons of veggies;
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light on the pasta;
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minimal prep;
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just one pot to clean; and
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absolutely delish. (The cheese helps… 😉)
Choose your own vegetables and 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
Watch how to make it
Sometimes it’s nice to have a visual, so watch me make this Vegetable Pasta!
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Vegetable Pasta - One Pot!
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:
MORE ONE POT PASTA READER FAVES!
Life of Dozer
If only it was real….
Ann-Marie says
Made this tonite with carrots celery mushroom and red pepper. Really tasty with right amount of chili kick. The stir through cheese made it really creamy too. Yum yum yum!
Juilee says
This recipe looks amazing! Going to try it today. I have one question- what is tomato paste? Do you get it in stores or you make it at home
Nagi says
Hi Juilee, it’s a concentrate tomato sauce that’s made from reduced tomatoes – bought from the store. N x
rawan says
can i use water instead of vegetable broth?
Jill Nobles says
Made this in the Instant Pot. Used a whole pound of pasta (feeding teenage boys) and added an extra cup and a half of water, but otherwise did not change anything. Mixed in the pasta and put the broccoli in an even layer on top without stirring. Cooked on high for 5 minutes, quick release and added 1 c of cheese. Perfect. Thanks for the great recipe!
Isabelle says
Wow Nagi! Cooked this for the whole family last night who are regular pasta eaters and we were really blown away by how delicious the flavours are in this recipe! It has soooo much flavour. Amazing. Definitely a new favourite. I didn’t have the same veggies (used mushroom, capsicum, zucchini and kale) and used a pizza cheese blend and it was so so good.
RM says
It is my first time to cook pasta without meat and this recipe tastes unbelievably good. Guess it will be a regular in our monthly menu.
Cole Beasley says
What I like about this recipe is you can use any veggies available on your fridge and get the same mouth-watering taste. I used cauliflower instead of broccoli but still get the same flavorful result. Try it too and enjoy!
Nagi says
Yes – it’s so versatile Cole!! N x
Natina Thumana says
My Partner and I are trying to transform our diets to largely plant based and this was the first meal we made to kick off that journey. It was amazing!!! I’m so happy I found this recipe and didn’t make something that would have put me off. Absolutely delicious.
Nagi says
That’s great to hear Natina, you can also switch out the protein in lots of my recipes so make them plant based meals 🙂 N x
Zeinab says
Delicious and too easy!
Nagi says
I’m so glad you love them Zeinab! N x
Amanda says
Would love a suggestion…..so many great recipes like these but my daughter is allergic to tomato. Any ideas how I could replace it in dishes like this?
Nagi says
Hi Amanda, sorry not for this recipe unfortunately – tomato is a significant ingredient in this pasta! N x
Liz Gibson says
Hey, my grandson is allergic to tomatoes so I did a funny juggle with less stock, but using Nagi’s carrot soup instead and it worked brilliantly. A double Nagi whammy!
Maahiya says
Do we have to blanch or do anything to the broccoli before adding it to the pot?
Becca says
I followed recipe and broccoli was still very hard. I plan to par boil next time
Nagi says
No need Maahiya 🙂 N x
Nicole says
I chose this recipe for its simplicity and it was really delicious!! The cheese makes it so be generous. I’ll be making this again for sure!
Nagi says
I’m so happy you enjoyed it Nicole! N x
Thomas says
Vegetable Pasta is great! I love it, this is my family’s favorite food, it’s great because now I can make it myself at home for the whole family to enjoy, thank you for your great tutorial
Nagi says
Perfect Thomas!!
Katie says
Made this last night and it was absolutely delicious! So easy and quick clean-up which I loved.
Nagi says
Wahoo! Perfect Katie!
Val says
Hi Nagi. I love all your recipes. Is the one pot Vegetable Pasta suitable to freeze? If I make the full quantity it Would be handy to have some in the freezer.
Thanks. Val
Nagi says
Hi Val – yes I have frozen it successfully before. Enjoy! N x
Nikita says
tasty, super easy and nutritious! definitely will be making and sharing this recipe
Nagi says
Thanks so much Nikita!
Anu says
Can I use 28 oz of regular pasta sauce instead of canned tomatoes/paste?
Nagi says
Hi Anu, does the pasta sauce have any added sugar or flavourings? N x
Perine says
Absolutely delicious 🙂 To my surprise my kids loved it event though it is loaded with vegetables and my husband thinks I am a Goddess 🙂
PS: I added small pieces of bacon
Nagi says
Winner winner! And hey – bacon makes EVERYTHING great 😂
Ali says
Loved this.! So did hubby and even the toddler. I didn’t have broccoli or corn so used sliced mushrooms. Yummy hearty and nutritious meal.
Nagi says
You can easily add whatever you have on hand – one of those versatile recipes that’s good for a fridge clean out 🙂
Emily R says
Amazing, easy and tasty! I love this pasta: a 10/10.