Description
One-Pot Veggie Pasta is a delightful and quick meal that brings together the goodness of fresh vegetables and creamy cheese in just 20 minutes. This budget-friendly dish is perfect for busy weeknights, family dinners, or meal prep. With minimal cleanup required, you can enjoy a satisfying and flavorful dinner without the fuss. Customize it with your favorite veggies for a personal touch and serve it with crusty bread or a side salad for an elevated experience.
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 mushrooms, sliced
- 2 tablespoons tomato paste
- 1/2 tablespoon Italian seasoning mix
- 500 ml vegetable stock (or water)
- 250 g uncooked short pasta
- 500 ml pasta sauce
- 125 g light mozzarella, grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large deep pan over medium heat. Sauté onion, garlic, and red bell pepper for 3-4 minutes until softened.
- Add zucchini and mushrooms, cooking for another 1-2 minutes until slightly tender.
- Stir in tomato paste and Italian seasoning. Add vegetable stock, uncooked pasta, and pasta sauce; mix 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. Cover again for 1-2 minutes to melt the cheese.
- Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 30mg