Vegetable Pasta - One Pot!
User Reviews
4.9
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5
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Calories
378 kcal
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Course
Main Course
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Cuisine
American
Vegetable Pasta - One Pot!
Description
The recipe starts by sautéing garlic, onion, zucchini, and capsicum in olive oil, then adding crushed tomatoes, tomato paste, vegetable broth, herbs, and spices. Pasta is added once the mixture simmers, with broccoli placed on top to steam. After cooking with a lid and stirring in shredded cheese, the pasta absorbs the flavorful tomato-based liquid, creating a dish with a tender yet slightly firm pasta texture and soft cooked vegetables. The optional finishing with parsley or parmesan cheese adds freshness and flavor complexity.
This one-pot pasta serves as a convenient and filling meal featuring a variety of vegetables that can be adjusted according to preference or availability. It is suitable for a weekday dinner when a comforting, vegetable-rich pasta dish is desired without multiple pots or pans.
The recipe notes mention flexibility in vegetable choice and pasta type and highlight that pasta cook times might need slight adjustments to avoid overcooking. Adding water if undercooked and avoiding mushy pasta are emphasized for best results.
Ingredients
- 1 tbsp olive oil
- 2 garlic minced, cloves
- 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 broth 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 cheese Cheddar, tasty, Monterey Jack etc, shredded, of choice
To serve:
- parsley optional, finely chopped
- 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.
Notes
- You can substitute the vegetables with others you prefer, maintaining about 7 to 8 cups total, chopped or sliced.
- Any short pasta like penne, ziti, or macaroni is suitable; adjust cook times accordingly to prevent mushy pasta.
- If the pasta is undercooked after liquid reduction, adding a little water and cooking a bit longer helps achieve the right texture.
- Do not leave leftovers in the cooking pot to avoid overcooking from residual heat; transfer to a serving dish immediately.
User Reviews
Overall Rating
4.9
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