One Pot Pasta

One Pot Pasta : This is a simple one-pot pasta dish that I’ve been preparing lately with my leftover vegetables. Add anything you happen to have on hand, and voila!

A delicious one-pot meal full of flavor, color, and texture is produced. While it might not be groundbreaking, I find that occasionally it’s beneficial to see what other people are cooking for a quick dinner. This One Pot Veggie Pasta is my most recent favorite quick fix.


One Pot Pasta 


Easy One-Pot Pasta | Cozy & Healthy 20 Minute Dinner! - From My Bowl




  • 2 cloves garlic
  • 1 yellow onion
  • 2 carrots


  • 2 Tbsp olive oil
  • 8 oz. mushrooms
  • 1 zucchini


  • 1 red bell pepper
  • 1/2 lb. rotini (not cooked)
  • 1/2 tsp dried basil


  • 1/2 tsp dried oregano
  • 2 cups vegetable broth
  • 24 oz. pasta sauce
  • 4 oz. mozzarella, shredded (optional)




  • Dice the onion, slice the carrots, and mince the garlic. Add the olive oil to a large pot and add the carrots, onion, and garlic. Onions should be sautéed over medium heat until they are tender and transparent.


  • Slice the mushrooms while the vegetables are sautéing. After they are cut, put them in the pot with the remaining veggies and keep sautéing.


  • Dice the bell pepper and zucchini while the other veggies are sautéing.


  • Add the chopped bell pepper and zucchini to the pot with the rotini, oregano, basil, and vegetable broth. Mix everything together. If the pasta is not completely submerged in the liquid, that’s okay.


  • Put the pot’s lid on, increase the heat to medium-high, and let the broth boil.


  • After the stock comes to a rolling boil, quickly toss in the pasta, put the lid back on, and reduce the heat to medium-low. Simmer the pasta on medium-low heat for about ten minutes, or until it’s cooked, stirring now and again and always replacing the lid.


  • When the pasta is soft, add the spaghetti sauce to the saucepan and mix everything together. Reinstall the pot’s lid after adding the shredded cheese on top. Give the spaghetti a few minutes to warm up, or just long enough for the cheese to melt.




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  • Serving: 1serving Calories: 461 kcal Carbohydrates: 65g Protein: 19g Fat: 15g Sodium: 1573 mg Fiber: 8g





Success with One-Pot Pasta Recipes


  • It may take some practice to master the one-pot pasta recipe. It all comes down to watching and modifying. The idea is to reduce the amount of liquid that the pasta is simmered in until the pasta is cooked and the liquid in the pot is reduced to a minimum.


  • To contain the steam, you must simmer while covering the pot and stirring from time to time. Verify the pasta’s texture and the amount of liquid remaining in the saucepan each time you stir. Remove the top and let the pasta simmer if it’s nearly tender and there’s still a lot of liquid. If the pasta is not soft but the liquid is practically gone,


  • Pick a pot with a substantial bottom. Pasta will often cook unevenly in thin-bottomed pots because of the hot and cold patches they produce.


  • Use a burner that is small enough to fit in the pot’s bottom. The pasta will cook unevenly and the outer edges won’t simmer if the burner is too small.


  • Ensure that the broth is simmering continuously. The pasta will stop cooking and turn mushy if it stops simmering.


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