Here’s the quick one-pot pasta I’ve made lately using my leftover vegetables. It’s easy to add whatever you want and create a delicious one-pot meal full of flavor and color. This One Pot Veggie Pasta may not be a revolutionary meal, but it is a quick and easy way to fix a quick meal.
Use your leftovers
This recipe for one-pot pasta isn’t revolutionary, but it’s great for leftovers. Have you got two carrots left? A half bell pepper? How about a handful of mushrooms? What about the partial bag of frozen broccoli florets? All of them can be used in this one-pot pasta that is super fast! The more textures and colors, the better.
Use your favorite sauce.
This quick pasta dish is all about convenience, so I bought a jarred pasta sauce instead of making it myself this time. You can make this dish as long as you use a red pasta sauce that you enjoy. You could also make this into an alfredo. *Notes for next week’s testing*
How are the LEFTOVERS being used?
Like any other leftover pasta, the rotini will get softer in the fridge. I’ve never been bothered by this, and it hasn’t stopped me from enjoying leftover pasta. However, if you are sensitive to texture, you may not like the leftovers.
Succeed with One Pot Pasta Recipes
It can take some practice to learn how to make a one-pot pasta. All it takes is a little observation and adjustment. Simmering the pasta in a minimal amount of liquid is important so there is not much liquid in the bottom when it cooks. The lid must be on to keep the steam in, and you should stir the pasta occasionally. Check the pasta texture and the amount of liquid remaining in the pot each time you go. Let it simmer without the lid if there is a lot of juice and the pasta is nearly tender. Add more water if the liquid has almost disappeared but the pasta still isn’t tender. Here are a few more tips on how to cook one-pot pasta.
Use a pot that has a thick base. Pools with thin bottoms can cause hot and cold spots, which will cook pasta unevenly.
Use a burner that is close to the bottom of your pot. The outer edges of the pasta will only simmer if the burner is tight enough.
Be sure that the broth simmers the entire time. The pasta will not cook if the broth stops steaming.
Ingredients
Buy two cloves of garlic for $0.16
One yellow onion is worth $0.28
Two carrots (0.16)
2 Tbsp Olive Oil ($0.32)
8 oz. Mushrooms ($1.49)
One zucchini ($0.90)
Red bell peppers are $1.50 each.
1/2 lb. Rotini (not prepared) ($0.50).
Buy 1/2 tsp dried Basil ($0.05)
Oregano dried 1/2 tsp ($0.05)
2 cups vegetable broth ($0.26)
24 oz. pasta sauce ($1.49)
Four oz. Mozzarella, shredded (optional) ($0.83)
Instructions
Garlic, onion, and carrots should be minced. Add the carrots, onions, and garlic to a large pan with olive oil. Over medium heat, sauté the onions until they are soft and transparent.
Slice the mushrooms while the vegetables are sauteing. Add the mushrooms to the pot along with the other vegetables. Continue sautéing.
As the rest of the vegetables sauté, dice the bell pepper and zucchini.
Add the bell peppers and zucchini to the pot once they are diced. Also, add the rotini along with the Basil, oregano, and vegetable broth. Stir well to combine. The pasta doesn’t need to be completely submerged in the broth.
Put a lid over the pot and turn the heat to medium-high. Allow the broth to boil.
After the broth has reached a full rolling boil, stir the pasta, replace the cover, and then reduce the heat to medium-low. Repeat the pasta occasionally, and replace the lid every 10 minutes.
Add the pasta sauce and mix well. Add the shredded cheese and then replace the lid. Let the pasta heat up for a few moments or until the cheese has melted. Serve immediately!
