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A simple, budget-friendly vegetarian pasta dinner cooked entirely in one pot, ready in about 30 minutes. Features sautéed vegetables, tomato sauce, and melted mozzarella, with customizable veggie and cheese options.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium red onion, finely chopped
  • 2 large garlic cloves, chopped
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 250 g (½ lb) mushrooms, sliced
  • 2 tablespoons tomato paste
  • ½ tablespoon Italian seasoning mix
  • 500 ml (2 cups) vegetable stock or water
  • 250 g (½ lb) uncooked short pasta
  • 500 ml (2 cups) pasta sauce
  • 125 g (1 ½ cups) light mozzarella, grated
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmesan or vegetarian hard cheese, to serve (optional)

Instructions

  1. Heat the olive oil in a large deep pan over medium heat.
  2. Sauté the chopped red onion, garlic, and diced red bell pepper for 3–4 minutes until softened and fragrant.
  3. Add diced zucchini and sliced mushrooms; cook for 1–2 minutes.
  4. Stir in tomato paste, Italian seasoning mix, vegetable stock, uncooked pasta, and pasta sauce; toss to combine.
  5. Bring mixture to a boil over increased heat.
  6. Stir well, then reduce heat to medium-low, cover, and simmer for about 10 minutes, stirring occasionally, until pasta is al dente.
  7. Stir in grated mozzarella, cover, and let it melt for 1–2 minutes.
  8. Season with salt and freshly ground black pepper to taste, serve with optional freshly grated Parmesan or vegetarian hard cheese.

Notes

This recipe can be made vegan by omitting the mozzarella and Parmesan or substituting plant-based cheeses., Use whatever vegetables you have on hand such as eggplant, broccoli, cauliflower, or frozen mixed veggies., You can increase protein by adding canned chickpeas or white beans when adding pasta., Any short pasta like penne, rigatoni, or bowtie can be used. Break long pasta in half and layer carefully for even cooking., For gluten-free pasta, add an extra ½ cup (100 ml) liquid during cooking., Leftovers keep in the refrigerator up to 3 days; freeze for up to 2 months (omit or reduce cheese before freezing)., Reheat gently on stovetop or microwave, adding liquid as needed to loosen sauce., To avoid mushy pasta, cook just shy of al dente if prepping ahead or reheating.

Nutrition

Find it online: https://livacooks.com/one-pot-veggie-pasta/