Everybody loves pasta, in my household whenever I´m serving up a pasta dish everyone runs to the table without hesitation. Lately one-pot pasta recipes have been popping up everywhere, and with good reason why, they´re easy to make and a load of fun to put together. So today I´m going to show you How to Make the Ultimate One-Pot Vegetarian Pasta.
This pasta dish is loaded with an array of beautiful vegetables and truly has an incredible flavor and texture. Even my kids love this pasta dish, of course the melted mozzarella helps, but hey they get a boat-load of veggies too! If you´re a vegan, you can easily veganize this pasta dish by just simply removing the fresh mozzarella.
So seriously, what´s the difference between one-pot pastas and just your regular old pasta dishes. Well, in a one-pot pasta you add the water and pasta to the pan you´re cooking your sauce in and then everything comes together. One-pot pastas have a creamier texture, thanks to the starch that stays in the pan. One of the downfalls is that your pasta can have a starchy taste to it, so you have to make sure you add a ton of flavor to mask that starchiness.
In this recipe of How to Make the Ultimate One-Pot Vegetarian Pasta I added the perfect combination of produce and spices & herbs to really make all the flavors stand out. Watch the video below on How to Make the Ultimate One-Pot Vegetarian Pasta or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make the Ultimate One-Pot Vegetarian Pasta Recipe
How to Make the Ultimate One-Pot Vegetarian Pasta Recipe
- -2 tbsp extra virgin Spanish olive oil
- -6 cloves garlic
- -1/2 onion
- -1 zucchini
- -1 red bell pepper
- -1 tsp dried oregano
- -1 1/2 cups diced tomatoes
- -1/4 white wine
- -1 3/4 cups water
- -2 cups whole wheat penne pasta 8 oz/225G
- -fresh basil
- -fresh mozzarella
- -sea salt
- -black pepper
- -white sugar
Thinly slice 6 cloves of garlic, thinly slice 1/2 of an onion, cut 1 small zucchini into thin slices and then cut the slices in half to end up with half moons, cut 1 small red bell pepper into strips that are about 1 inch long and finely chop a handful of fresh basil leaves
Heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of pine nuts, dry roast them for about 4 minutes, mixing them continuously so they roast evenly and not burn, then set them aside
Using the same pan with the same heat add 2 tablespoons of extra virgin Spanish olive oil, then add the sliced garlics and sliced onions and mix with the oil, after cooking for 3 minutes add the pieces of red bell pepper and mix with the onion and garlic and cook for an additional 3 minutes, then add the slices of zucchini and cook for another 3 minutes, then season everythin with sea salt, freshly cracked black pepper and a generous teaspoon of dried oregano and mix everything together, next add a 1/4 cup of white wine and cook for about 2 minutes, then add 1 1/2 cups of diced tomatoes and season again with sea salt, freshly cracked black pepper, a pinch of white sugar and the chopped basil and mix everything together until well combined, about 3 minutes after adding the tomatoes add 1 3/4 cups of water and lightly season with sea salt
Once the water comes to a boil add 2 cups of whole wheat penne pasta and mix it around to make sure it´s evenly distributed, after 9 minutes place a lid on the pan and lower the fire to a LOW heat, 3 minutes after adding the lid remove the pan from the heat, take off the lid and add some pieces of fresh mozzarella and place the lid back in the pan just for a minute to lightly melt the cheese, remove the lid and garnish with freshly chopped basil
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