Description
One-Pot Veggie Pasta is your go-to comfort meal, perfect for busy weeknights when time is short but flavor cannot be compromised.
Ingredients
Scale
- 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
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan or vegetarian hard cheese, to serve (optional)
Instructions
- Heat olive oil in a large deep pan over medium heat. Sauté chopped onion, garlic, and diced 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, then add uncooked pasta and pasta sauce; combine well.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 10 minutes until pasta is al dente.
- Stir in grated mozzarella and let sit covered for an additional 1–2 minutes until melted.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg