One Pot Veggie Pasta
One pot veggie pasta is a quick, flexible dinner that cooks pasta and fresh vegetables together in a single pot. It comes together in under 30 minutes with whatever vegetables you have on hand.
Total
30 minServings
4One pot veggie pasta is a quick, flexible dinner that cooks pasta and fresh vegetables together in a single pot. It comes together in under 30 minutes with whatever vegetables you have on hand.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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!
Store leftovers in an airtight container for 3–4 days. Reheat on the stovetop with a splash of water to restore moisture.
Yes. This recipe is designed to adapt to what you have. Swap in broccoli, spinach, asparagus, or cherry tomatoes. Keep the proportion similar to maintain cooking time.
No. The uncooked rotini cooks directly in the pot with vegetables and liquid, absorbing flavor as it rehydrates.
Enough to cover the uncooked pasta by about an inch. Add water or vegetable broth and adjust if the pasta looks dry partway through.
Best served fresh, but leftovers keep 3–4 days refrigerated. Reheat gently on the stovetop with a splash of water to loosen.
Yes, as written with olive oil and no dairy. Confirm your pasta is egg-free if needed.
