This simple one-pot pasta is a cozy, comforting dish that’s perfect for busy weeknights. Made with your choice of pasta, mixed vegetables, and a creamy tomato sauce, this dish comes together in just 20 minutes—all in one pot!

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Cuisine: Italian-Inspired, Vegan
Prep Time: 8 minutes
Cooking Time: 12 minutes
Total Time: 20 minutes
Servings: 3

Why You’ll Love Making It

• One-Pot Wonder – Everything cooks in a single pot, meaning minimal cleanup and maximum convenience.
• Fast & Easy – Ready in just 20 minutes, making it perfect for busy weeknights.
• Creamy & Comforting – The coconut milk creates a velvety sauce without any dairy.
• Customizable – Swap out the veggies, adjust the seasonings, or add a protein of choice.
• Great for Meal Prep – Leftovers store well and taste even better the next day.

Ingredients

• 8 oz (225 g) dry pasta – Gluten-free or regular; short pasta like penne, fusilli, or farfalle works best.
• ½ tbsp vegetable bouillon powder – Adds rich, savory flavor to the broth. If using a bouillon cube, dissolve it in the water first.
• 1 tsp onion powder – Enhances the depth of flavor without needing extra fresh onions.
• 1 tsp garlic powder – Boosts the garlic flavor for a more robust taste.
• 1 tsp salt – Adjust to taste, especially if using salted bouillon.
• ½ tsp black pepper – Adds a mild kick; use freshly ground for better flavor.
• ½ tsp paprika – Adds warmth and a slight smokiness to the dish.
• 3 garlic cloves, minced – Fresh garlic enhances the flavor more than powder alone.
• 1 small/medium (120 g) onion, chopped – Red onions add a touch of sweetness, while yellow onions bring a mild savory depth.
• 1 ⅔ cup (120 g) broccoli florets – Break into small, bite-sized pieces for even cooking.
• 1 cup (125 g) zucchini, chopped – Softens as it cooks, adding a lovely texture.
• 1 cup (85 g) red bell pepper, chopped – Provides sweetness and a pop of color.
• 2 cups (480 ml) water – The pasta cooks directly in the liquid, absorbing all the flavors.
• 1 ¼ cup (300 g) passata – Smooth tomato puree gives the sauce a rich base.
• ½ cup (120 g) canned coconut milk – Provides a creamy texture without dairy.

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Instructions

Step 1: Prep the Ingredients

Chop the onion, zucchini, bell pepper, and broccoli into bite-sized pieces. Mince the garlic cloves.

Step 2: Combine Everything in a Pot

In a large pot or deep skillet, add the pasta, chopped vegetables, passata, water, coconut milk, bouillon powder, and seasonings. Stir well to combine.

Step 3: Bring to a Boil

Place the pot over high heat and bring the mixture to a rolling boil, stirring occasionally.

Step 4: Simmer and Cook the Pasta

Once boiling, reduce the heat to low and set a timer for 12 minutes. Stir every 2-3 minutes to prevent the pasta from sticking. Cooking times vary depending on pasta shape: gluten-free pasta cooks faster, while thicker varieties may take longer. If the liquid reduces too quickly, add a splash of water.

Step 5: Check for Doneness & Serve

When the pasta is al dente and the sauce has thickened, remove from heat. Taste and adjust seasoning if needed.

Step 6: Garnish & Enjoy

Serve hot, garnished with fresh parsley or basil. For extra flavor, sprinkle nutritional yeast or vegan parmesan on top.

FAQs

Can I make this ahead of time?
Yes! However, pasta absorbs sauce as it sits. If making ahead, cook the pasta slightly under al dente, then store separately from the sauce. Combine and reheat when ready to serve.

What if my pasta absorbs too much liquid before it’s done cooking?
If the sauce thickens too quickly before the pasta is fully cooked, add ¼ cup of water or vegetable broth and continue stirring.

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