Vegetable Pasta - One Pot!
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.87 out of 5 stars
(91)
Ingredients
5 servings
- 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)
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Preparation
Step 1
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.
Step 2
Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
Step 3
Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
Step 4
When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
Step 5
Place lid on and cook for 5 minutes.
Step 6
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.
Step 7
Stir through half the cheese (if using). Adjust salt and pepper to taste.
Step 8
Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
Step 9
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.
Step 10
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