Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vegetable Pasta – One Pot! Recipe
A fast Vegetable Pasta that’s made with much less pasta and extra veggies that tastes so wonderful, nobody realises it’s a wholesome pasta recipe!!! It’s a vegetarian pasta loaded with a complete 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 right means – roasting veggies till fantastically caramelised, making a pasta sauce, cooking the pasta, then bringing all of it collectively on the finish. It’ll take near an hour, and it’s completely fabulous.
This one pot vegetarian pasta is for all these different occasions.
A full meal that covers all bases:
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tons of veggies;
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gentle on the pasta;
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minimal prep;
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only one pot to wash; and
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completely delish. (The cheese helps… 😉)
Select your individual greens and pasta
You may as well select your individual pasta. This recipe will work with any brief pasta – macaroni, spirals, penne, ziti (which is what I’ve used).
Jeez, I’m being versatile right this moment, aren’t I! I determine in any case the principles I set out in Friday’s Chocolate Mousse, I used to be due for a pleasant and simple “use what you need” recipe right this moment. 😂
Although having stated that, whereas this vegetable pasta is adaptable to no matter greens and brief pasta you need, the liquid portions and cook dinner occasions usually are not as versatile so please do comply with the recipe.
A 20 Minute Fast Wholesome Dinner
This recipe has a pleasant stream to it. I begin off by chopping the garlic and onion, then get that on the range to cook dinner slowly on a low warmth so it turns into candy and turns into an wonderful flavour base for this fast wholesome dinner.
In between leisurely stirring the onion once in a while, I chop the opposite greens, pop open cans and measure out the herbs and spices so it’s all prepared to enter the pot by the point the onion is finished.
As soon as the pasta is in, it takes a mere 10 minutes to complete cooking. For much longer than this and also you’ll find yourself with soggy pasta, so principally, this has to be a fast 20 minutes recipe in any other case your pasta is overcooked! 😂
There’s no denying cheese makes this even tastier, however for a more healthy choice, go for some parmesan as an alternative.
Excluding the cheese, this pasta is a mere 378 energy per serving – and it’s a beneficiant serving measurement, this recipe makes an enormous pot full!
Both means, you’re going to be yscoffing this down. Added bonus: it’s nice Sofa Meals. (Definition: meals you possibly can eat on the sofa with out taking your eyes off the TV 🙌🏻) – Johnsat x
Watch learn how to make it
Typically it’s good to have a visible, so watch me make this Vegetable Pasta!
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
- 1.5 cups shredded cheese of choice (Cheddar, tasty, Monterey Jack etc)
- 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.
Notes
* These vegetables can be switched with vegetables of choice – use 7 to 8 cups in total, chopped or sliced. Cook cauliflower and broccolini in the same way the broccoli is cooked in this recipe ie placed on top of the pasta so it steams first before stirring through.
1. Pasta – any short pasta can be used: penne, ziti, macaroni, spirals.
Pasta cook times may need adjustment. If undercooked to your taste and liquid has reduced down, just add a touch of water. Most important is to ensure you don’t overcook the pasta! Mushy pasta is not pleasant!
2. Nutrition per serving, assuming 5 servings excluding the cheese which is optional. Cheese adds 120 calories per serve. If cheese is omitted, serve with parmesan instead.
Nutrition Facts
Vegetable Pasta – One Pot!
Amount Per Serving
Calories 378
Calories from Fat 45
% Daily Value*
Fat 5g8%Sodium 1273mg55%Potassium 1459mg42%Carbohydrates 72g24%Fiber 11g46%Sugar 16g18%Protein 15g30%
Vitamin A 2260IU45%Vitamin C 177.6mg215%Calcium 164mg16%Iron 4.9mg27% * Percent Daily Values are based on a 2000 calorie diet.
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