Description
A hearty and flavorful one-pot veggie pasta that combines fresh vegetables, savory tomato sauce, and creamy mozzarella for an easy and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 2 large garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 250 g mushrooms, sliced
Sauce & Pasta
- 2 tablespoons tomato paste
- 500 ml vegetable stock
- 250 g uncooked short pasta
- 500 ml pasta sauce
- 125 g grated light mozzarella
Instructions
- Heat and sauté vegetables: Heat olive oil in a large pan over medium heat. Sauté chopped red onion, minced garlic, and diced red bell pepper for 3–4 minutes until they soften and become fragrant.
- Add zucchini and mushrooms: Add diced zucchini and sliced mushrooms to the pan, cooking for another 1–2 minutes to allow the vegetables to start tenderizing.
- Incorporate tomato paste and liquids: Stir in the tomato paste thoroughly, then pour in the vegetable stock, uncooked short pasta, and pasta sauce. Mix all ingredients well to combine evenly.
- Simmer the pasta: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pan with a lid and let it simmer gently for about 10 minutes until the pasta is cooked al dente and has absorbed most of the liquid.
- Melt mozzarella and season: Stir in the grated light mozzarella and allow it to melt for 1–2 minutes. Season the dish with salt and freshly ground black pepper to taste, then serve hot.
Notes
- Use a short pasta like penne or fusilli to ensure even cooking in one pot.
- Adjust the amount of vegetable stock depending on the pasta shape and brand to prevent dryness or excess liquid.
- For added protein, consider including beans or a plant-based meat substitute.
- This dish is vegetarian and can be made vegan by substituting mozzarella with a dairy-free alternative.
- Leftovers store well and can be reheated gently on the stovetop with a splash of water or stock.
