Description
One-Pot Veggie Pasta is a delicious and effortless meal that brings vibrant flavors to your dinner table in just 20 minutes. Perfect for busy weeknights, this dish combines fresh vegetables with gooey mozzarella in a single pot, making cleanup a breeze. Whether you’re preparing a family dinner or meal prepping for the week, this budget-friendly recipe offers versatility by allowing you to swap in your favorite seasonal veggies. Enjoy a wholesome vegetarian dish that’s both satisfying and packed with nutrients!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 2 large garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 250 g mushrooms, sliced
- 2 tablespoons tomato paste
- 500 ml vegetable stock
- 250 g uncooked short pasta
- 500 ml pasta sauce
- 125 g grated light mozzarella
Instructions
- Heat olive oil in a large pan over medium heat. Sauté onion, garlic, and bell pepper for 3–4 minutes until softened.
- Add zucchini and mushrooms; cook for another 1–2 minutes.
- Stir in tomato paste, then add vegetable stock, uncooked pasta, and pasta sauce. Mix well.
- Bring to a boil, reduce heat to medium-low, cover, and simmer for about 10 minutes until pasta is al dente.
- Stir in mozzarella and let sit for 1–2 minutes to melt. Season with salt and pepper.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 20mg