A quick Vegetable Pasta that’s made with less pasta and more veggies that tastes so amazing, no one realises it’s a healthy pasta recipe!!! It’s a vegetarian pasta loaded with a whole head of broccoli, corn, zucchinis, capsicum/peppers and onion, and smothered in a garlic herb tomato sauce.
All made in one pot – from scratch, in 20 minutes. *Fist pump!*
Vegetable Pasta
There’s a time for making vegetable pasta the proper way – roasting veggies until beautifully caramelised, making a pasta sauce, cooking the pasta, then bringing it all together at the end. It’ll take close to an hour, and it’s totally fabulous.
This one pot vegetarian pasta is for all those other times.
A complete meal that covers all bases:
tons of veggies;
light on the pasta;
minimal prep;
just one pot to clean; and
absolutely delish. (The cheese helps… 😉)
Choose your own vegetables and pasta
This is a terrific versatile vegetarian pasta that you can make your own using your vegetables of choice. I’ve used a whole head of broccoli, the icy remains of frozen corn, 2 zucchinis nearing the end of their life and a capsicum/bell pepper. All vegetables I happened to have (albeit I then had to go out and buy them again to make the video 😂)
You can also choose your own pasta. This recipe will work with any short pasta – macaroni, spirals, penne, ziti (which is what I’ve used).
Jeez, I’m being flexible today, aren’t I! I figure after all the rules I set out in Friday’s Chocolate Mousse, I was due for a nice and easy “use what you want” recipe today. 😂
Though having said that, while this vegetable pasta is adaptable to whatever vegetables and short pasta you want, the liquid quantities and cook times are not as flexible so please do follow the recipe.
A 20 Minute Quick Healthy Dinner
This recipe has a nice flow to it. I start off by chopping the garlic and onion, then get that on the stove to cook slowly on a low heat so it becomes sweet and becomes an amazing flavour base for this quick healthy dinner.
In between leisurely stirring the onion every now and then, I chop the other vegetables, pop open cans and measure out the herbs and spices so it’s all ready to go into the pot by the time the onion is done.
Once the pasta is in, it takes a mere 10 minutes to finish cooking. Much longer than this and you’ll end up with soggy pasta, so basically, this has to be a quick 20 minutes recipe otherwise your pasta is overcooked! 😂
I know I’m talking up how this is a healthy Vegetable Pasta recipe but when you watch the video, you’re going to see me toss in a nice handful of cheese that’s stirred through the pasta, then a bit more to melt on top.
There’s no denying cheese makes this even tastier, but for a healthier option, opt for some parmesan instead.
Excluding the cheese, this pasta is a mere 378 calories per serving – and it’s a generous serving size, this recipe makes a big pot full!
Either way, you’re going to be yscoffing this down. Added bonus: it’s great Couch Food. (Definition: food you can eat on the couch without taking your eyes off the TV 🙌🏻) – Nagi x
Watch how to make it
Sometimes it’s nice to have a visual, so watch me make this Vegetable Pasta!
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Vegetable Pasta – One Pot!
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 2 zucchinis* , halved lengthwise and cut into sliced 0.8cm / 1/3″ slices
- 1 red capsicum/bell pepper* , halved and sliced
- 1 cup corn* (frozen or canned)
- 1 broccoli* , broken into bite size florets
- 250g/ 0.5lb ziti/penne , or other short pasta (Note 1)
- 800 g / 28 oz crushed tomato
- 1.5 cups / 375 ml vegetable or chicken broth
- 2 tbsp tomato paste
- 1 tbsp Italian herb mix (or other dried herbs)
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (chilli flakes, adjust spiciness to taste)
- 1.5 tsp salt
- 0.5 tsp black pepper
Optional:
- 1.5 cups shredded cheese of choice (Cheddar, tasty, Monterey Jack etc)
To serve:
- Finely chopped parsley (optional)
- Parmesan (if not using cheese)
Instructions
- Heat oil in a large pot over medium. Add garlic and onion – cook slowly for 3 to 4 minutes until onion is translucent and sweet.
- Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
- Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
- When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
- Place lid on and cook for 5 minutes.
- Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
- Stir through half the cheese (if using). Adjust salt and pepper to taste.
- Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
- Garnish with parsley and serve immediately. Don’t leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.
Recipe Notes:
Nutrition Information:
MORE ONE POT PASTA READER FAVES!
Life of Dozer
If only it was real….
Do we have to blanch or do anything to the broccoli before adding it to the pot?
I followed recipe and broccoli was still very hard. I plan to par boil next time
No need Maahiya 🙂 N x
I chose this recipe for its simplicity and it was really delicious!! The cheese makes it so be generous. I’ll be making this again for sure!
I’m so happy you enjoyed it Nicole! N x
Vegetable Pasta is great! I love it, this is my family’s favorite food, it’s great because now I can make it myself at home for the whole family to enjoy, thank you for your great tutorial
Perfect Thomas!!
Made this last night and it was absolutely delicious! So easy and quick clean-up which I loved.
Wahoo! Perfect Katie!
Hi Nagi. I love all your recipes. Is the one pot Vegetable Pasta suitable to freeze? If I make the full quantity it Would be handy to have some in the freezer.
Thanks. Val
Hi Val – yes I have frozen it successfully before. Enjoy! N x
tasty, super easy and nutritious! definitely will be making and sharing this recipe
Thanks so much Nikita!
Can I use 28 oz of regular pasta sauce instead of canned tomatoes/paste?
Hi Anu, does the pasta sauce have any added sugar or flavourings? N x
Absolutely delicious 🙂 To my surprise my kids loved it event though it is loaded with vegetables and my husband thinks I am a Goddess 🙂
PS: I added small pieces of bacon
Winner winner! And hey – bacon makes EVERYTHING great 😂
Loved this.! So did hubby and even the toddler. I didn’t have broccoli or corn so used sliced mushrooms. Yummy hearty and nutritious meal.
You can easily add whatever you have on hand – one of those versatile recipes that’s good for a fridge clean out 🙂
Amazing, easy and tasty! I love this pasta: a 10/10.
Hi Nagi, needed an easy comforting meal tonight after saying farewell to a dear old friend. This was spot on! Red capsicum, mushrooms, corn, Zukes, cauliflower…Hubby had seconds and is now in full belly snore on couch 😂 I’d say that’s a thumbs up! As usual a really successful recipe. Thanks so much Nagi.
Perfect Kate, sounds like you nailed it!!
Wow. You have so many recipes, can you tell me where you learned it?
I am looking for food like this. thank you for sharing.
Your food is really good for health.
I had to add a little extra water as my pasta was still too hard but apart from that this recipe was great. My husband, who is picky about certain veggies, ate it all even the courgettes!
This was so incredibly delicious and as someone who is not an amazing cook, I found this pretty easy! Thanks so much! Will definitely be keeping this recipe on hand. 😊
Wahoo! That’s great Janelle!
Can this dish be eaten for breakfast?
If possible, I will make a meal for my family this weekend.
Why not Peter?!
Vegetable Pasta is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple, Thanks for sharing!
You’re so welcome Rontimco!
I have enjoyed some of your other one pot recipies… but I just saw this one on your instagram with a Bill Nye icon on it 😍.
I must try this one! Its on the menu for tomorrow. I cant wait. Thanks Nagi!!
I hope you love it Bethany, be sure to keep me updated!
IT WAS AMAZING! Quick, easy, and tasted fantastic. This recipe is a real winner. Glad I got tonnes of leftovers too.
Hey Nagi, I made this recipe with minced beef and it was really delicious! I’m trying to improve my cooking skills and wanted to ask, what’s the reason for adding zucchini and capsicum first and then broccoli later? Wouldn’t they cook around the same time? Also, would placing the broccoli on top of the pasta so that it steams first make a lot of difference to the dish?
Sorry I’ve so many questions! I feel like there’s a lot of thought as to why you listed the instructions in that order and I wanted to find out more from you! Thanks in advance! 🙂
Hi HL, I like to soften my capsicum and zucchini while I like my broccoli cooked, but not mushy (hence the order here) – N x
Got it. Thanks a lot! 🙂
Hey Nagi, what do you recommend a 5 liters pot or 3 liters pot ? I want to buy one for make the recipe
Hi Larissa, depends on how many people you’re serving however I’d go for the 5L pot – N x
Another successful recipe Thank you! I used fresh tomato only because I had a freezer full of them! Well maybe not full but anyhoo turned out great a keeper for sure.
Oh that’s awesome Marie!