One-Pot CREAMY Vegetable Pasta | HEALTHY & Delicious 30 Minute Recipe

This One-Pot Creamy Vegetable Pasta is what healthy and delicious food is all about. We’re talking a ton of great flavors, simple heart-healthy ingredients, and all done in about 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a fabulous meal.

To make this recipe, I used a combination of onions, garlic, red bell peppers, and zucchini. You can mix it up and use whatever vegetables you like or whatever you have on hand. As for the pasta, I used penne, but any type of thick-cut pasta will work, such as rigatoni, ziti, or even macaroni.

What gives this pasta that beautiful creamy texture is the addition of Greek yogurt. I used low-fat, but you can also use full-fat, non-fat, or even a plant-based yogurt. Either way, make sure you add the yogurt in at room temperature; otherwise, it can easily curdle.

TIPS & TRICKS to Make this Recipe: To perfectly cook your pasta al dente, simmer it on high heat until it’s 3 to 4 minutes shy of being cooked al dente. Then place a lid on the pan and lower to a low-medium heat. Simmer for another 3 to 4 minutes or until cooked al dente. Make sure to check the package instructions on the pasta you are using to perfectly cook your pasta.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL

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Watch the Video Below on How to Make this One-Pot CREAMY Vegetable Pasta

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One-Pot CREAMY Vegetable Pasta

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Calories 418 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion
• 5 cloves garlic
• 1 red bell pepper
• 1 small zucchini
• 1/2 cup dry white wine 120 ml
• 2 tsp dried oregano 2 grams
• 1/2 tsp dried thyme .50 grams
• 2 tomatoes (finely grated)
• 3 cups vegetable broth 720 ml
• 8 oz penne pasta 225 grams
• 5 oz plain Greek yogurt (room temperature) 150 grams
• 2 tbsp grated cheese 15 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, finely chop the onion, roughly chop the garlic, cut the red bell pepper into small bite-sized pieces and cut the zucchini into thin half moon shapes

3. Add the chopped ingredients into the hot fry pan, mix continuously, after 3 to 4 minutes and they're lightly sauteed, add in the white wine, oregano and thyme, turn it up to a high heat, mix together and then simmer

4. After 3 minutes and the alcohol has been cooked off in the wine, add in the grated tomatoes and season with sea salt & black pepper, mix together and then simmer for a few minutes

5. Once the tomato sauce has sligthly thickened, about 3 minutes, add in the vegetable broth, gently mix together and bring to a boil, then add in the pasta, mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks

6. After 8 to 9 minutes, which in my case is about 3 to 4 minutes shy of the pasta being cooked al dente, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is just cooked al dente, then remove the lid and the pan from the heat and let it sit for a few minutes

7. Once the pasta has slightly cooled, add in the Greek yogurt and season with black pepper, mix together until well mixed, the top off with the grated cheese and chopped parsley, serve directly our of the pan, enjoy!

Recipe Notes

Get the Extra Virgin Olive Oil I used to make thsi Recipe

Nutrition Facts

One-Pot CREAMY Vegetable Pasta

Amount Per Serving

Calories 418 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 6mg2%

Sodium 429mg19%

Potassium 549mg16%

Carbohydrates 56g19%

Fiber 4g17%

Sugar 9g10%

Protein 14g28%

Vitamin A 1936IU39%

Vitamin C 55mg67%

Calcium 121mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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