Description
One-Pot Veggie Pasta is the ultimate solution for busy weeknights, offering a delicious and nutritious meal in just 20 minutes. This vibrant dish combines fresh vegetables and hearty pasta, all cooked together in a single pot to minimize cleanup and maximize flavor. With its customizable ingredients, it’s perfect for families or anyone looking for a quick yet satisfying dinner option. Whether you’re meal prepping or serving up a comforting dish on a cozy night in, this one-pot wonder is bound to become a staple in your kitchen.
Ingredients
- 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 (1/2 lb) mushrooms, sliced
- 2 tablespoons tomato paste
- 1/2 tablespoon Italian seasoning mix
- 500 ml (2 cups) vegetable stock (or water)
- 250 g (1/2 lb) uncooked short pasta
- 500 ml (2 cups) pasta sauce
- 125 g (1 1/2 cups) light mozzarella, grated
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.
- Stir in tomato paste and Italian seasoning. Pour in vegetable stock, uncooked pasta, and pasta sauce; toss to combine.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 10 minutes or until pasta is al dente.
- Stir in grated mozzarella cheese; cover for an additional 1-2 minutes until melted.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg