Description
Experience the joy of cooking with our One-Pot Veggie Pasta, a quick and delightful dish ready in just 20 minutes! Perfect for busy weeknights, this meal combines fresh vegetables and hearty pasta in a single pot, making it not only satisfying but also a breeze to clean up.
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 diced zucchini and sliced mushrooms; cook for an additional 1–2 minutes.
- Stir in tomato paste and Italian seasoning. Pour in vegetable stock, uncooked short pasta, and pasta sauce; mix well.
- Bring to a boil, then reduce heat to medium-low and cover. Simmer for about 10 minutes until pasta is al dente.
- Mix in grated mozzarella cheese and cover for another 1–2 minutes until melted.
- Season to taste with salt and pepper, serve hot, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg