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Ever had one of those days where you’re craving something hearty, wholesome, and ridiculously easy to make? Enter One Pot Veggie Pasta—your new weeknight superhero. Picture this: tender pasta swimming in a vibrant tomato broth, loaded with crisp veggies and gooey melted cheese, all cooked in a single pot (because who has time for dishes?). The best part? It’s ready in under 30 minutes, and the flavors are so good, you’ll swear you spent hours in the kitchen.
Trust me, this isn’t just another pasta recipe. It’s a mood—a cozy, comforting, “why-didn’t-I-make-this-sooner” kind of dish. Whether you’re a busy parent, a college student, or just someone who loves a no-fuss meal, this one’s a game-changer.
Why You’ll Love One Pot Veggie Pasta
Versatile: Perfect for busy weeknights or lazy Sundays. Swap the veggies with whatever’s in your fridge—it’s forgiving and flexible.
Budget-Friendly: No fancy ingredients here! Pantry staples transform into a meal that feels indulgent without the guilt (or the price tag).
Quick & Easy: One pot = minimal cleanup. The steps are so simple, you could practically make it with your eyes closed (but maybe don’t).
Customizable: Add a kick with red pepper flakes, swap cheeses, or toss in protein like chickpeas or tofu. Make it yours.
Crowd-Pleasing: Even veggie skeptics will beg for seconds. The combo of sweet corn, earthy mushrooms, and melty cheese is pure magic.
Ingredients in One Pot Veggie Pasta
Here’s the beauty of this dish—it’s a veggie-packed celebration with ingredients that work together to create something greater than the sum of their parts:
Penne Pasta: The perfect shape to cradle all that saucy goodness.
Olive Oil: For that golden, aromatic base that makes everything taste better.
Onion & Garlic: The dynamic duo that builds layers of flavor.
Zucchini & Bell Pepper: Adds freshness and a satisfying crunch.
Peas & Corn: Sweet pops of color and texture.
Mushrooms: Earthy, meaty, and oh-so-savory.
Diced Tomatoes: The saucy backbone of the dish.
Italian Seasoning: A herbaceous hug for your taste buds.
Mozzarella & Cheddar: Because everything’s better with cheese.
(Full measurements in the recipe card below!)
Instructions
Let’s turn these ingredients into a masterpiece—no fancy skills required:
1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, stirring until fragrant (about 2 minutes). Your kitchen will smell amazing.
2. Veggie Party: Toss in zucchini, bell pepper, peas, corn, and mushrooms. Sauté for 3–4 minutes until slightly tender.
3. Season & Simmer: Stir in Italian seasoning, ground mustard, salt, and pepper. Add diced tomatoes and warm stock, then bring to a gentle simmer.
4. Pasta Time: Add penne pasta, ensuring it’s fully submerged. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is al dente.
5. Cheese, Please: Remove from heat and sprinkle with mozzarella and cheddar. Let it melt into gooey perfection (or pop the lid back on for 1 minute to speed it up).
Nutrition Facts
Servings: 4
Calories per serving: ~450
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve One Pot Veggie Pasta
– With Garlic Bread: For soaking up every last bit of sauce.
– Topped with Fresh Basil: A bright, herbal contrast.
– Side Salad: Keep it light with arugula and lemon vinaigrette.
– Extra Cheese: Because why not?
Additional Tips
Prep Ahead: Chop veggies the night before for a lightning-fast dinner.
Spice It Up: Add a pinch of red pepper flakes for heat.
Storage: Keeps in the fridge for 3 days or freeze for up to 2 months.
Double Batch: Leftovers taste even better the next day!
FAQ Section
Q1: Can I use gluten-free pasta?
A1: Absolutely! Just adjust cooking time per package instructions.
Q2: Can I add protein?
A2: Yes! Toss in cooked chicken, tofu, or white beans.
Q3: Is frozen corn okay?
A3: Perfectly fine—no need to thaw!
Q4: Can I use fresh tomatoes?
A4: Yes, but add ½ cup extra stock to compensate for juiciness.
Q5: How do I prevent mushy pasta?
A5: Don’t overcook—check at the 12-minute mark.
Q6: Can I make it vegan?
A6: Swap cheese for nutritional yeast or vegan shreds.
Q7: What if I don’t have Italian seasoning?
A7: Mix dried basil, oregano, and thyme (1 tsp each).
Q8: Can I use a different veggie?
A8: Try spinach, eggplant, or broccoli!
Q9: How do I reheat leftovers?
A9: Add a splash of stock and warm on low heat.
Q10: Can I use a slow cooker?
A10: Yes! Cook on high for 2–2.5 hours.
Conclusion
There you have it—One Pot Veggie Pasta that’s fast, flavorful, and foolproof. It’s the kind of recipe you’ll return to again and again, whether you’re feeding a family or just treating yourself. So grab that pot, channel your inner chef, and get ready for a standing ovation (or at least a very happy belly). Now, who’s ready to dig in?
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One Pot Veggie Pasta: 5 Easy Steps for a Quick Dinner
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This One Pot Veggie Pasta is a quick and easy meal perfect for busy weeknights. Packed with fresh vegetables and topped with gooey mozzarella and cheddar, it’s a nutritious and flavorful dish that comes together in under 30 minutes. #OnePotPasta #VegetarianPasta #EasyDinner #QuickMeals #HealthyPasta #VegetarianDinner #ComfortFood #WeeknightDinner
Ingredients
- 1/2 lb penne pasta (8 oz)
- 1 tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 small zucchini, thinly sliced in rounds
- 1 small red bell pepper, thinly sliced in strips
- 3/4 cup peas (frozen)
- 3/4 cup corn (canned or frozen)
- 1 cup mushrooms, sliced
- 1 tbsp Italian seasoning
- 1/2 tsp ground mustard
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 28 oz diced tomatoes (or 3 cups, drained from liquid)
- 1 1/2 cups stock (warm or room temp)
- 1 cup mozzarella cheese (3 oz, freshly shredded)
- 1 cup cheddar cheese (3 oz, freshly shredded)
Instructions
- Heat olive oil over medium heat in a Dutch oven. Add garlic and onion and sauté for 2-3 minutes until the onions are translucent.
- Add lemon juice to deglaze the pan.
- Turn the heat to medium-low. Add zucchini, bell pepper, peas, corn, and mushrooms. Stir to combine.
- Add Italian seasoning, ground mustard, salt, and pepper, and sauté for another 2-3 minutes.
- Add diced tomatoes and stir.
- Add warm stock to the pot and bring to a boil.
- Add pasta and stir. Turn the heat down to medium-high and let it simmer. Cover and cook for 5 minutes.
- After 5 minutes, remove the lid and stir. Add half of the mozzarella and cheddar cheese, and stir again.
- Cover the pot and cook for an additional 4 minutes.
- Stir again, then turn off the heat. Top with the remaining cheese and cover to let it melt.
- Let the pasta sit for another 2 minutes to finish cooking with the remaining heat in the pot.
- Serve hot and enjoy!
Notes
- Feel free to add your favorite veggies or protein for added variety.
- For a lighter version, use reduced-fat cheese and stock.
- Ensure the pasta is fully cooked before turning off the heat to avoid undercooking.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 570 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 30 mg