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This amazing One Pot Pasta is about to become one of your favourite dinners! It is quick – ready to enjoy in only 30 minutes – and something the whole family will love. As a bonus, it’s gluten free AND vegan – ready to please many diets!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
One pot pasta recipes might be one of the best things invented for busy families! They are so easy, cheap, and delicious! If you haven’t heard of them, the idea of a one-pot pasta is just that – pasta made in just one pot! No need to fry things in one pan while cooking the noodles in another. Less mess to clean up is a definite win for me!
When it comes to healthy pasta recipes, it seems to be a bit of an oxymoron. Noodles aren’t necessarily the best for you, but making a healthy sauce is more than possible! My one pan pasta is full of healthy vegetables and fabulous flavours. It is sure to become a regular on your dinner rotation! You’ve got to check out this meal worthy of Pinterest!
If you’re looking for an alfredo pasta, try my Mushroom Pasta Alfredo recipe or Vegan White Sauce. If you’re more of a pesto pasta fan, try my Sausage Pesto Gnocchi. For those looking for a great spaghetti sauce, I’d recommend my Cherry Tomato Pasta Sauce recipe. For a meatless meat sauce, you’ll love my Vegan Lasagne.
If you like vegan pasta recipes, try my Cherry Tomato Pasta. They all pair well with this amazing Roasted Root Vegetables recipe.
Ingredients to make One Pot Pasta
- Extra-Virgin Olive Oil – is used to fry up the vegetables.
- Red Onion – add a great sweetness.
- Red Pepper – is bright and adds a nice texture.
- Courgette – or zucchini, adds a nice change of colour and flavour. If you have any spare then try my Courgette Fritters or Courgette Salad.
- Mushrooms – bring a somewhat meaty flavour to this vegan one pot pasta.
- Garlic Cloves – are a favourite way to bring a great flavour profile.
- Dried Oregano – is a must for an authentic pasta!
- Dried Basil – pairs perfectly with oregano.
- Butterbeans – need to be drained and rinsed before using.
- Chopped Tomatoes – should be dumped in juice and all!
- Vegetable Stock – is what cooks the noodles in this one dish pasta.
- Gluten Free Penne Pasta – works great with this recipe.
- Salt – brings out all of the other flavours.
See recipe card for full information on ingredients and quantities.
Substitutions
- Extra-Virgin Olive Oil – Any neutral oil will work in this vegetarian pasta.
- Vegetables – Feel free to mix up this recipe by changing out or adding to the vegetable list. You could try spinach, fresh tomato, broccoli, asparagus, etc.
- Seasonings – While I love the classic combination of basil and oregano, feel free to mix up your seasonings! If you want more of a cajun flavour, try some cajun seasoning, for example.
- Butterbeans – Many other beans taste great in pasta! Try white, black, kidney, navy, etc.
- Gluten Free Penne Pasta – Regular penne will work great. Other small pasta shapes like fusilli, macaroni or shells would also be good options.
Variations
- Spicy – Add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe – Garnish this easy pasta with some fresh basil and serve alongside a fresh salad or some roasted veg. You can also top with parmesan.
- Kid friendly – Pasta is already so kid-friendly! If they are opposed to certain vegetables in the ingredients list, I’d swap them out for something they prefer.
See this spicy version of this recipe on my website!
How to make One Pot Pasta
Step 1: Firstly, slice the red onion, pepper, courgette, and mushrooms. Crush the garlic.
Step 2: In a large pan on a medium heat, add the olive oil and vegetables. Cook down for 6-8 minutes until they begin to soften.
Step 3: Add the crushed garlic, dried oregano, basil, and rinsed and drained butterbeans. Mix to combine.
Step 4: After a couple of minutes add the chopped tomatoes, vegetable stock, penne pasta, and salt. Combine and allow to cook for 10-12 minutes until the pasta is cooked and most of the stock has been absorbed.
Hint: Make sure to rinse the butterbeans until the water runs clear.
Leftovers
Leftover pasta will keep in the fridge for 3-5 days in an airtight container. Reheat in the microwave.
Recipe FAQs
One Pot Pasta is just what it sounds like – a pasta made in one pot! It’s both simple and delicious. Rather than cooking the sauce in one dish, the noodles in another, and potentially vegetables and/or meat in another, you do it all in one pot. It’s great for saving on clean-up time! And it ends up so delicious as all of the flavours meld together.
That depends a lot on what you add to it! My One Pot Pasta is basically noodles and veg with some seasonings. As far as pastas go, it is incredibly healthy! When you add thicker and creamier sauces, you start to lose the health aspects.
No, you don’t. The amount of liquid called for in a one-pot pasta recipe accounts for cooking the pasta and making the sauce.
My personal favourite combination is onion, red pepper, courgette, mushrooms, and tomatoes. The wonderful thing about vegetable pasta is that there are so many different variations! You can try your favourites or just mix in whatever is left in your fridge.
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One Pot Pasta
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 red onion
- 1 red pepper
- 1 courgette
- 180 g mushrooms
- 3 garlic cloves
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 can butterbeans , drained and rinsed
- 1 can chopped tomatoes
- 750 ml vegetable stock
- 400 g gluten free penne pasta
- ¼ tsp salt
Instructions
- Begin by slicing the red onion, pepper, courgette and mushrooms. Crush the garlic.
- In a large pan on a medium heat add the olive oil and sliced vegetables. Cook down for 6-8 minutes until they begin to soften.
- Next add the crushed garlic, dried oregano, basil and butterbeans. Combine.
- After a couple of minutes add the chopped tomatoes, vegetable stock, penne pasta and salt. Combine and leave to cook for 10-12 minutes until the pasta iscooked and most of the stock has been absorbed.
- Option to garnish with some fresh basil before serving.
Notes
Nutrition
The whole family really enjoyed this! Thanks James
Thanks Abbie 🙂