There’s something about a meal that cooks up in just one pot that feels like a small victory after a long day. This one pot vegetarian pasta is that kind of win—everything simmered together, fresh veggies mingling with tangy tomato sauce, all coming together with just a few simple ingredients. It smells like comfort and freshness at the same time, and it somehow manages to feel both cozy and light.
I remember the first time I tried this recipe—it was one of those evenings when I walked in the door, tired and a bit distracted by the day’s endless to-dos. I thought, “Well, let’s see if this actually works.” The kitchen filled with the aroma of garlic and simmering tomatoes, and I kept sneaking tastes as the pasta soaked up the broth. At one point, I almost forgot to stir, and the edges started sticking a bit, but that just added a little extra toasted flavor. I wasn’t aiming for perfect, just something satisfying and simple, and it absolutely delivered.
- Quick cleanup with just one pot to wash, which is priceless on busy nights.
- Fresh vegetables give it a light texture, but the Parmesan adds a cozy richness—though it’s not a heavy sauce, so don’t expect a creamy pasta.
- It balances tangy tomatoes, a hint of spice, and herbaceous freshness without complicated steps.
- You might find yourself wanting to add a little extra cheese or spice here and there—totally fine, this recipe is forgiving.
If you’re just starting out with vegetarian cooking, this one pot pasta is pretty approachable. It’s forgiving if you get distracted or stir a bit late, and you can swap veggies depending on what’s in your fridge. It’s not a fussy recipe, just honest food for evenings when you want something real and satisfying without fuss.
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One Pot Vegetarian Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and easy one pot vegetarian pasta recipe packed with fresh vegetables and a flavorful tomato sauce, perfect for a wholesome weeknight dinner.
Ingredients
12 ounces dried penne pasta
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved
4 cups vegetable broth
1 (14-ounce) can diced tomatoes with juice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
Salt, to taste
Black pepper, to taste
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil leaves
Instructions
In a large pot or deep skillet, heat olive oil over medium heat.
Add the sliced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the dried penne pasta, zucchini slices, cherry tomatoes, vegetable broth, diced tomatoes with juice, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the pot.
Stir everything together to combine.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce heat to medium-low and simmer uncovered, stirring frequently, for about 12-15 minutes or until the pasta is cooked and most of the liquid is absorbed.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
Sprinkle chopped fresh basil over the pasta before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
For equipment, just a large pot or deep skillet does the trick—nothing fancy needed, which is part of the charm. I often serve this with a simple side salad or some crusty bread to soak up the sauce. Sometimes I toss in mushrooms or bell peppers if I have them lying around; it’s not a guaranteed upgrade, but it’s fun to experiment. If you like it spicier, a few extra red pepper flakes never hurt anyone. And I usually add the fresh basil last because it keeps that bright, fresh flavor intact.
FAQ
Can I make this gluten-free? I haven’t tested it with gluten-free pasta, but using one that holds up well in boiling liquid should work fine.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. When reheating, a splash of broth can help loosen the sauce if it thickens too much.
Is this recipe suitable for vegans? You can skip the Parmesan or use a vegan substitute to keep it plant-based.
Ready to try something that feels like a hug in a bowl without complicated prep? Give this one pot vegetarian pasta a go—it might just become your weeknight go-to.