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One Pot Vegetarian Pasta Recipe

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Hearty vegetarian pasta loaded with vegetables, spinach, and rich tomato sauce—all cooked in one pot for satisfying meatless dinner in 25 minutes.

Ingredients

Scale
  • 12 oz penne pasta
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 8 oz mushrooms, sliced
  • 1 (14.5 oz) can diced tomatoes
  • 3 cups fresh baby spinach, packed
  • 1/2 cup sun-dried tomatoes, chopped (optional)
  • 1 (15 oz) can tomato sauce
  • 2 tablespoons tomato paste
  • 3 cups vegetable broth
  • 1 cup water
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • 1/2 cup heavy cream (optional)
  • 1 cup grated Parmesan cheese
  • Fresh basil leaves, torn
  • Extra Parmesan for serving

 

  • Fresh parsley, chopped

Instructions

  • Heat olive oil in large skillet over medium-high heat.
  • Add diced onion and cook 4-5 minutes until softened.
  • Add garlic and cook 30-60 seconds until fragrant.
  • Add mushrooms and sauté 4-5 minutes until golden.
  • Add zucchini and bell peppers. Season with salt and pepper. Cook 4-5 minutes until tender-crisp.
  • Stir in tomato paste and cook 1 minute.
  • Add diced tomatoes with juices, tomato sauce, vegetable broth, and water.
  • Stir in Italian seasoning, basil, oregano, red pepper flakes if using, and bay leaf. Add sun-dried tomatoes if using.
  • Bring to boil over high heat.
  • Add pasta and stir well.
  • Reduce heat to medium and cook 12-15 minutes, stirring every 2-3 minutes, until pasta is tender.
  • Add fresh spinach one handful at a time, stirring until wilted (1-2 minutes).
  • If using cream, reduce heat to low and stir in heavy cream.
  • Remove bay leaf.
  • Stir in grated Parmesan until melted.

 

  • Garnish with fresh basil and parsley. Serve with extra Parmesan.

Notes

  • Don’t skip mushrooms – they add umami depth
  • Brown mushrooms properly for best flavor
  • Add spinach at the very end to prevent overcooking
  • Toast tomato paste before adding liquid
  • Stir pasta frequently to prevent sticking
  • Cream is optional but adds richness
  • Use quality canned tomatoes for best taste

 

  • Freezes well for up to 3 months

Nutrition

Find it online: https://fabiloustaste.com/one-pot-vegetarian-pasta-recipe/