Description
This One Pot Veggie Pasta is a quick and easy meal perfect for busy weeknights. Packed with fresh vegetables and tender rotini pasta, it combines sautéed garlic, onions, mushrooms, zucchini, and bell pepper in a flavorful mix simmered with basil, oregano, vegetable broth, and savory pasta sauce. Topped with melted mozzarella cheese, this wholesome and comforting dish offers a delicious way to enjoy a nutritious, fuss-free dinner all cooked in a single pot for minimal cleanup.
Ingredients
Vegetables
- 2 garlic cloves, minced
- 1 yellow onion, diced
- 2 carrots, sliced
- 8 oz. mushrooms, sliced
- 1 zucchini, diced
- 1 red bell pepper, diced
Pantry & Seasonings
- 2 Tbsp olive oil
- ½ tsp dried basil
- ½ tsp dried oregano
- 2 cups vegetable broth
- 24 oz. pasta sauce
- ½ lb. rotini pasta
Dairy
- 4 oz. mozzarella cheese, shredded
Instructions
- Sauté the Aromatics: Mince the garlic cloves, dice the yellow onion, and slice the carrots. Heat olive oil in a large pot over medium heat. Add the garlic, onion, and carrots to the pot and sauté until the onions become soft and translucent.
- Add Mushrooms: While the onions and carrots are cooking, slice the mushrooms. Once sliced, add them to the pot and continue sautéing to soften all the vegetables evenly.
- Prepare Remaining Vegetables: Dice the zucchini and red bell pepper while the mushrooms are cooking, prepping all veggies for the next step.
- Add Pasta and Herbs: Stir the diced zucchini, red bell pepper, rotini pasta, dried basil, dried oregano, and vegetable broth into the pot. Mix to combine, keeping in mind the broth might not fully cover the pasta, which is okay.
- Bring to a Boil: Cover the pot with a lid and increase the heat to medium-high. Allow the broth to come to a rolling boil to start cooking the pasta.
- Simmer the Pasta: Once boiling, stir the pasta quickly, replace the lid, and reduce heat to medium-low. Let the pasta simmer, stirring occasionally, always replacing the lid between stirs, for about 10 minutes or until the pasta reaches tenderness.
- Add Sauce and Cheese: When the pasta is cooked, stir the pasta sauce into the pot thoroughly. Sprinkle the shredded mozzarella cheese on top and cover the pot again. Let it heat for a few minutes until the cheese melts.
- Serve Hot: Once the cheese is melted and the sauce is heated through, serve the veggie pasta hot, straight from the pot.
Notes
- You can substitute rotini with any other short pasta like penne or fusilli.
- For a vegan version, replace mozzarella with a plant-based cheese alternative.
- Adjust the amount of vegetable broth if you prefer a saucier pasta consistency.
- Use fresh herbs instead of dried if available for a more vibrant flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
