One-Pot Vegetable Pasta
A savory and herbaceous one-pot pasta dish brimming with vibrant seasonal vegetables, perfect for a wholesome weeknight meal.
Fancy a dish that's easier than trying to pronounce 'supercalifragilisticexpialidocious'? Meet your new best friend, the One-Pot Vegetable Pasta. It's like having the elegance of an Italian countryside dinner right in your own flat, without the need to scrub a mountain of pans afterwards.
This pasta affair is not just about convenience—it's a whirlwind of colours and flavours. Perfectly cooked spaghetti gets a veggie medley of bell peppers, zucchini, and cherry tomatoes, all elegantly tying the knot with aromatic herbs and the ever-so-sexy spin of Parmesan.
Whether you're sporting chef whites or your trusty old pyjamas, this one-pot wonder is your ticket to a fuss-free weeknight win. And the fresh basil garnish? Think of it as the chef's kiss you deserve.
Ingredients
- 250 g spaghetti
- 30 ml olive oil
- 3 garlic cloves, minced
- 1 onion, diced
- 2 bell peppers, assorted colors, sliced
- 1 zucchini, sliced
- 200 g cherry tomatoes, halved
- 100 g baby spinach
- 500 ml vegetable broth
- 200 ml water
- 5 ml dried oregano
- 5 ml dried basil
- red pepper flakes — 1/4
- 5 ml salt
- black pepper — 1/2
- 30 g Parmesan cheese, grated
- fresh basil leaves, for garnish — handful
Equipment
- large pot
Instructions
In a large pot, heat the olive oil over medium heat.
Add the minced garlic and diced onion to the pot. Sauté until the onion is translucent, about 3 minutes.
Stir in the bell peppers and zucchini slices. Cook for another 4 minutes until they begin to soften.
Add the cherry tomatoes and baby spinach. Stir well to combine.
Pour in the vegetable broth and water, then add the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to mix.
Bring the mixture to a boil, then add the spaghetti. Ensure the pasta is submerged in the liquid.
Reduce the heat to a simmer and cover the pot. Cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
Check seasoning and adjust salt and pepper if necessary. Stir in grated Parmesan cheese just before serving.
Garnish with fresh basil leaves and serve hot.
Tips
- Ensure your pot is large enough to submerge the spaghetti fully, or break the pasta in half to fit if necessary.
- Stir the pasta occasionally while it simmers to avoid sticking to the bottom.
- For a little extra indulgence, add a splash of cream or a knob of butter before serving.
- Make ahead by cooking up to the point before adding Parmesan—store in the fridge up to two days, reheat gently, then finish with cheese.
- Leftovers can be stored in an airtight container for up to 3 days, but you may need a splash of water to rehydrate when reheating.
Substitutions
spaghetti → whole wheat spaghetti or gluten-free pasta
Noticeably differentParmesan cheese → nutritional yeast for a vegan option
Noticeably differentolive oil → vegetable oil
Stays closebaby spinach → kale or Swiss chard, roughly chopped
Noticeably different
Nutrition
Per serving · estimated
- 380
- Calories
- 12 g
- Protein
- 60 g
- Carbs
- 10 g
- Fat
- 6 g
- Fibre
- 8 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or chickpeas would complement the flavours.
What if I'm missing some vegetables?
No worries! Use what you have—broccoli, mushrooms, or even frozen peas can work well.
How do I prevent the pasta from getting mushy?
Ensure to cook until just al dente. Keep an eye during simmering and test a piece for doneness.
Can I freeze this dish?
It's best enjoyed fresh or refrigerated. Freezing may alter the texture, especially the pasta.
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