One Pot Veggie Pasta
One pot and about 25 minutes is all you need for this easy, nutritious, delicious meal. Our One Pot Veggie Pasta is packed full of vegetables and cheese for a meatless meal that the whole family will love.
Easy and delicious! That’s what we’re all about when it comes to weeknight meals during the busy school season with after school activities. Bonus points for when it only requires one pot. Enter, our new One Pot Veggie Pasta! This is one that I loved recipe testing because it is the kind of meal that has everything I want. I mean how can you go wrong with a cheesy pasta that’s also packed full of delicious nutritious veggies? Answer, you cannot.
Ingredients Needed
- Penne – This our preferred pasta for this one pot wonder, but you can use your favorite!
- Veggies – ALL the veggies in this one! Peas, corn, zucchini, bell pepper, mushrooms, onion, garlic, and diced tomatoes!
- Cheese – We love mozzarella and cheddar, but we’ve also made it with Monterey jack cheese and colby!
- Stock – Vegetable to keep it vegetarian or you can use chicken, whichever you prefer.
- Seasonings – Italian Seasoning (have you made your own yet?), ground mustard, salt and pepper.
- Olive Oil and Lemon Juice – Just enough oil to saute the onion and garlic and then lemon juice to deglaze the pan.
Easy to Make!
This simple but delicious pasta recipe comes together in no time. It’s just a saute of the onion and garlic, then a deglaze with some lemon juice before adding the veggies and herbs.
Customize!
One of the things we love about this One Pot Veggie Pasta recipe is that you can use your favorite veggies in it. Easily swap the veggies out for some of your favorites, or omit them entirely. You could also use broccoli (frozen, see recipe notes), add more peas instead of corn, or skip the bell pepper and add more mushrooms!
Then it’s a mix of the stock and the pasta to bring it to a boil, cover, cook and then add the cheese!
One Pot Veggie Pasta! So cheesy, flavorful, and packed full of healthy vegetables!
Nutritious and delicious, and a dinner that will satisfy the pasta lover without them realizing that there are way more veggies than pasta!
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- One Pot Creamy Broccoli Pasta
- One Pot 20 Minute Greek Pasta
- 20 Minute Veggie Noodles
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- 20 Minute Tomato Artichoke Pasta
- Pea Pancetta Pasta
Recipe Tips
This is an important tip for whenever you’re making something that is going to cook in stock for a set period of time (like our Rice Pilaf and some of our other one pot meals) because if you use cold stock, it will take longer for it to come to a boil, which can ultimately lead to inconsistent results. Use either room temperature stock or if you’re pulling it from the fridge, just pop it in the microwave for 30-60 seconds.
When a recipe comes together this quickly, it will make your life so much easier to have everything prepped and ready to go when you start cooking or as the French say, mise en place.
When the pasta is boiling, keep it at a boil, but not a rolling one. If the heat is too high, you may cook off the stock faster than the pasta will cook.
This recipe is for an al dente pasta because, in my opinion, there’s nothing worse than mushy pasta. The liquid amounts in this recipe and the time will cook the pasta until just al dente, but if you prefer it cooked a little bit more, see the recipe notes.
This is our #1 tip for cooking with cheese when you want the ultimate melt. This is because, while convinenet, pre-shredded cheeses have anti-clumping agents added which prevent it from melting as well as freshly shredded cheese.
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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One Pot Veggie Pasta
Equipment
Ingredients
- 1/2 lb penne pasta 8 oz
- 1 tablespoon olive oil
- 1/2 onion diced
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 1 small zucchini thinly sliced in rounds
- 1 small red bell pepper thinlly sliced in strips
- 3/4 cup peas frozen
- 3/4 cup corn canned or frozen
- 1 cup mushrooms sliced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon ground mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 28 oz diced tomatoes or 3 cups, drianed from liquid
- 1 1/2 cups stock warm or room temp
- 1 cup mozzarella cheese 3 oz, freshly shredded
- 1 cup cheddar cheese 3 oz, freshly shredded
Instructions
- Saute: Heat olive oil over medium heat in a Dutch oven. Add garlic and onion and saute for 2-3 minutes or until the onions are translucent. It's ok if the bottom of the pan begins to brown a bit, that will ultimately become flavor. Add lemon juice to deglaze the pan.
- Add Veggies: Turn the heat to medium low and then add the zucchini, bell pepper, peas, corn, and mushrooms and stir. Add Italian seasoning, ground mustard, salt and pepper and stir. Saute for another 2-3 minutes before adding the diced tomatoes.
- Add Stock: Add the warm stock to the pot and turn heat up to high. Add pasta and stir. Bring pot to a boil and then turn down the heat to medium high so that it's boiling, but not a rolling high boil. Cover and cook for 5 minutes.
- Add Cheese: After 5 minutes, remove lid and stir. Add half of the cheese and stir again. Return lid to the pot and cover to finish cooking for another 4 minutes. After 4 minutes, stir again, turn off the heat, top the pasta with the remaining cheese. Cover to let the cheese melt and the pasta to continue to cook with the remaining heat in the pot for another 2 minutes.
- Serve and Enjoy!
