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….
Kate J says
Hi Nagi, needed an easy comforting meal tonight after saying farewell to a dear old friend. This was spot on! Red capsicum, mushrooms, corn, Zukes, cauliflower…Hubby had seconds and is now in full belly snore on couch 😂 I’d say that’s a thumbs up! As usual a really successful recipe. Thanks so much Nagi.
Nagi says
Perfect Kate, sounds like you nailed it!!
Jessica Luther says
Wow. You have so many recipes, can you tell me where you learned it?
I am looking for food like this. thank you for sharing.
Your food is really good for health.
Jan says
I had to add a little extra water as my pasta was still too hard but apart from that this recipe was great. My husband, who is picky about certain veggies, ate it all even the courgettes!
Janelle says
This was so incredibly delicious and as someone who is not an amazing cook, I found this pretty easy! Thanks so much! Will definitely be keeping this recipe on hand. 😊
Nagi says
Wahoo! That’s great Janelle!
Peter Crouch says
Can this dish be eaten for breakfast?
If possible, I will make a meal for my family this weekend.
Nagi says
Why not Peter?!
Rontimco says
Vegetable Pasta is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple, Thanks for sharing!
Nagi says
You’re so welcome Rontimco!
Bethany Payne says
I have enjoyed some of your other one pot recipies… but I just saw this one on your instagram with a Bill Nye icon on it 😍.
I must try this one! Its on the menu for tomorrow. I cant wait. Thanks Nagi!!
Nagi says
I hope you love it Bethany, be sure to keep me updated!
Bethany Joy Payne says
IT WAS AMAZING! Quick, easy, and tasted fantastic. This recipe is a real winner. Glad I got tonnes of leftovers too.
HL says
Hey Nagi, I made this recipe with minced beef and it was really delicious! I’m trying to improve my cooking skills and wanted to ask, what’s the reason for adding zucchini and capsicum first and then broccoli later? Wouldn’t they cook around the same time? Also, would placing the broccoli on top of the pasta so that it steams first make a lot of difference to the dish?
Sorry I’ve so many questions! I feel like there’s a lot of thought as to why you listed the instructions in that order and I wanted to find out more from you! Thanks in advance! 🙂
Nagi says
Hi HL, I like to soften my capsicum and zucchini while I like my broccoli cooked, but not mushy (hence the order here) – N x
HL says
Got it. Thanks a lot! 🙂
Larissa says
Hey Nagi, what do you recommend a 5 liters pot or 3 liters pot ? I want to buy one for make the recipe
Nagi says
Hi Larissa, depends on how many people you’re serving however I’d go for the 5L pot – N x
marie says
Another successful recipe Thank you! I used fresh tomato only because I had a freezer full of them! Well maybe not full but anyhoo turned out great a keeper for sure.
Nagi says
Oh that’s awesome Marie!
Melissa says
I have a Chef at my house and we made it together last night. Was very good. Thank you for sharing!
Devin Sanchez says
Thank you for inspiring healthy eating with us. It looks so appealing and delicious. I want to try now
Nagi says
I hope you give it a go Devin!
Salome Gongadze says
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!!
Nagi says
It’s so versatile you can just add whatever veggies you like!
Lola says
Love the look of this recipe but how should it be done with frozen veggies instead?
Nagi says
Hi Lola, you can use fresh or frozen for this recipe!
Maureen says
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!
Alison says
I also had very hard pasta. I think perhaps it wasn’t boiling enough so perhaps heat was too low. I also added too many chilli flakes. Don’t think will try again but someone did try with sour cream and that sounds nice.
Nagi says
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
Heather says
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!
Nagi says
Yes I always cook this when I have rogue veggies in my fridge, I’m so happy you loved it!
Jan says
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?
Nagi says
Of course, you could add any veggies!
Karls says
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!
Nagi says
Wahoo, that’s a winner!!!
Eve says
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!
Sophie says
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…
Nagi says
Of course!