Here’s a quick little one pot pasta I’ve been making lately with my leftover veggies. You can literally add in whatever you have on hand and it creates a tasty one pot meal with tons of color, flavor, and texture. It may not be revolutionary, but I think sometimes it helps to see what quick meals other people are making and this One Pot Veggie Pasta is my latest go-to quick fix. :)
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Use Your Leftovers
As far as one pot pasta goes, this recipe isn’t that revolutionary, but I love it for one main reason—it’s perfect for using up leftovers. Got two carrots left? Or maybe a half of a bell pepper. A handful of mushrooms? How about that partial bag of broccoli florets hiding the back of your freezer? They can all go in this super quick one pot pasta! The more colors and textures the merrier.
Use Your Favorite Sauce
Convenience is the name of the game with this quick weeknight pasta dish, so I used a jar of pasta sauce instead of making my own this time around. You can literally use any red pasta sauce, as long as it’s one you know you like. …Actually, I bet you could also turn this into a really tasty alfredo! *jots down notes for testing next week*
How Are the Leftovers?
As with any leftover pasta dish, the rotini does get a little softer as it is stored in the refrigerator. Personally, that has never bothered me or stopped me from eating leftover pasta, but if you’re sensitive to textures, you might not enjoy the leftovers of this pasta.
Success with One Pot Pasta Recipes
Learning how to cook a one pot pasta can take a little practice. It’s all about observing and adjusting. The goal is to have the pasta simmer in a small amount of liquid so that by the time the pasta is tender, there is only a small amount of saucy liquid left in the bottom of the pot. You need to simmer with the lid on (to hold in the steam) and stir occasionally. Every time you stir, check the pasta texture and the amount of liquid left in the pot. If the pasta is almost tender and there is still a lot of liquid, let it simmer without a lid. If the liquid is almost gone but the pasta is not tender, add a splash more water. Here are some more tips for cooking one pot pastas:
- Use a pot with a thick bottom. Thin-bottomed pots will create hot and cold spots that tend to cook the pasta unevenly.
- Use a burner close in size to the bottom of the pot. If the burner is too small the outer edges will not simmer and the pasta will cook unevenly.
- Make sure the broth is simmering the whole time. If it stops simmering, the pasta will stop cooking and will become mushy.
One Pot Veggie Pasta
Servings 4Ingredients
- 2 cloves garlic ($0.16)
- 1 yellow onion ($0.28)
- 2 carrots ($0.16)
- 2 Tbsp olive oil ($0.32)
- 8 oz. mushrooms ($1.49)
- 1 zucchini ($0.90)
- 1 red bell pepper ($1.50)
- 1/2 lb. rotini (not cooked) ($0.50)
- 1/2 tsp dried basil ($0.05)
- 1/2 tsp dried oregano ($0.05)
- 2 cups vegetable broth ($0.26)
- 24 oz. pasta sauce ($1.49)
- 4 oz. mozzarella, shredded (optional) ($0.83)
Instructions
- Mince the garlic, dice the onion, and slice the carrots. Add the garlic, onion, and carrots to a large pot with the olive oil. Sauté over medium heat until the onions are soft and translucent.
- While the vegetables are sautéing, slice the mushrooms. Once sliced, add them to the pot with the other vegetables and continue sautéing.
- While the rest of the vegetables are sautéing, dice the zucchini and bell pepper.
- Once the bell pepper and zucchini are diced, add them to the pot along with the rotini, basil, oregano, and vegetable broth. Stir to combine. It's okay if the broth doesn't fully submerge the pasta.
- Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
- Once the broth reaches a full boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low, stirring occasionally and always replacing the lid, for about 10 minutes, or until the pasta is tender.
- Once the pasta is tender, add the pasta sauce to the pot and stir to combine. Top with the shredded cheese then place the lid back on the pot. Let the pasta heat for a few minutes, or just until the cheese is melted. Serve hot!
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Equipment
- Dutch Oven
- Garlic Press
- Chef’s Knife
Nutrition
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How to Make One Pot Veggie Pasta – Step by Step Photos
Mince two cloves of garlic, dice one yellow onion, and slice 2 carrots. Add the garlic, onion, and carrots to a large pot with 2 Tbsp olive oil. Sauté over medium for about five minutes, or until the onions are soft.
While the garlic, onion, and carrots are sautéing, slice 8oz. mushrooms (or you can buy pre-sliced). Add the sliced mushrooms to the pot and continue to sauté while you chop the rest of the vegetables. Chop one zucchini and one red bell pepper.
Add the chopped zucchini and bell pepper to the pot along with 8oz. rotini (not cooked), ½ tsp basil, ½ tsp oregano, and 2 cups vegetable broth.
Stir everything together. Don’t worry about the pasta not being fully submerged in the broth. I promise it still works. Place a lid on the pot and turn the heat up to medium-high. Bring the broth to a boil. When it reaches a full boil, give everything a quick stir, put the lid back on top, and turn the heat down to medium-low.
Let the pasta and vegetables simmer, stirring occasionally and always replacing the lid, until the pasta is tender and there is very little liquid left on the bottom of the pot.
Add a 24 oz. jar of your favorite pasta sauce and stir to combine.
Top the pasta with 4 oz. shredded mozzarella. Place the lid back on the pot and let the pasta sit for about 2 minutes, or just until the cheese is melted.
And then it’s done! I garnished with a little chopped parsley to make it pretty, but it’s totally unnecessary for flavor.
Enjoy!
I used pre-sliced baby Bella mushrooms and carrots chips to save time. I added sundried tomatoes in oil at the same time that the pasta sauce went in. Delicious! Husband also loved it. This is going into the rotation for sure.
This looks wonderful, and I’m doing the prep for it now! I was wondering, though, if you’d ever thrown some sundried tomatoes in or would that alter the flavor profile too much? I have some sun-dried tomatoes banging about in my fridge and I’m trying to use them up before too long. Thanks!
I think that would be lovely!
Is it alright to use all frozen vegetables? I am so exited to try this!
I’m sure that would still be delicious!
Absolutely KILLER! An immediate all-time favorite! The only edits I made were to dice the carrots like others suggested so that they cooked/softened more quickly, did a little extra garlic, and added a little cayenne. Absolutely phenomenal!!
Super easy, and the rotini is delicious cooked this way. Adding this to our regular rotation. Your recipes are always a hit here, thanks!
I made this exactly to the recipe. It is delectable! The veggies and pasta are cooked to the perfect texture. Not too hard; not too soft or mushy. I added 1/2 teaspoon of salt after adding the pasta sauce which really made the seasonings burst in flavor. No question that I’m a fan and will add this to my rotating menu. Thanks for sharing!