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One-Pot Vegetarian Pasta

One-Pot Vegetarian Pasta is a celebration of simplicity and nourishment,designed for those who crave hearty comfort without the fuss of multiple pansor lengthy preparation. What makes this recipe truly special is its ability todeliver a satisfying, flavourful meal with minimal effort and washing up—a realblessing on hectic weeknights or when you need something wholesome in a hurry.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 12 oz 340g pasta (penne, fusilli, or spaghetti)
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 zucchini sliced
  • 1 cup cherry tomatoes halved
  • 4 cups vegetable broth
  • 1 cup milk or plant-based milk
  • 1 teaspoon dried Italian herbs oregano, basil, thyme
  • ½ teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • ½ cup grated Parmesan or vegan alternative
  • Fresh basil or parsley chopped, for garnish

Method
 

  1. Heat olive oil in a large deep skillet or pot over medium heat.
  2. Add the onion and cook for 3–4 minutes until softened.
  3. Stir in garlic, bell pepper, and zucchini; cook another 3–4 minutes.
  4. Add the pasta, cherry tomatoes, vegetable broth, milk, Italian herbs, red pepper flakes, salt, and pepper. Stir to combine.
  5. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 15–18 minutes, until pasta is cooked and most liquid is absorbed.
  6. Remove from heat and stir in Parmesan cheese until melted and creamy.
  7. Garnish with fresh basil or parsley before serving.

Notes

Chef’s Tips
  • Use short pasta like penne or fusilli for easier one-pot cooking.
  • For extra creaminess, stir in a spoonful of cream cheese or a splash of heavy cream.
  • Feel free to add other vegetables like spinach, mushrooms, or peas.
  • Stir occasionally while cooking to prevent sticking and ensure even cooking.