One Pot Veggie Pasta

$7.99 recipe / $2.00
by Beth - Budget Bytes
4.95 from 17 votes
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Here’s a quick little one pot pasta I’ve been making lately with my leftover veggies. You can literally add in whatever you have on hand and it creates a tasty one pot meal with tons of color, flavor, and texture. It may not be revolutionary, but I think sometimes it helps to see what quick meals other people are making and this One Pot Veggie Pasta is my latest go-to quick fix. :)

Overhead view of one pot veggie pasta in a bowl

Use Your Leftovers

As far as one pot pasta goes, this recipe isn’t that revolutionary, but I love it for one main reason—it’s perfect for using up leftovers. Got two carrots left? Or maybe a half of a bell pepper. A handful of mushrooms? How about that partial bag of broccoli florets hiding the back of your freezer? They can all go in this super quick one pot pasta! The more colors and textures the merrier.

Use Your Favorite Sauce

Convenience is the name of the game with this quick weeknight pasta dish, so I used a jar of pasta sauce instead of making my own this time around. You can literally use any red pasta sauce, as long as it’s one you know you like. …Actually, I bet you could also turn this into a really tasty alfredo! *jots down notes for testing next week*

How Are the Leftovers?

As with any leftover pasta dish, the rotini does get a little softer as it is stored in the refrigerator. Personally, that has never bothered me or stopped me from eating leftover pasta, but if you’re sensitive to textures, you might not enjoy the leftovers of this pasta.

Success with One Pot Pasta Recipes

Learning how to cook a one pot pasta can take a little practice. It’s all about observing and adjusting. The goal is to have the pasta simmer in a small amount of liquid so that by the time the pasta is tender, there is only a small amount of saucy liquid left in the bottom of the pot. You need to simmer with the lid on (to hold in the steam) and stir occasionally. Every time you stir, check the pasta texture and the amount of liquid left in the pot. If the pasta is almost tender and there is still a lot of liquid, let it simmer without a lid. If the liquid is almost gone but the pasta is not tender, add a splash more water. Here are some more tips for cooking one pot pastas:

  • Use a pot with a thick bottom. Thin-bottomed pots will create hot and cold spots that tend to cook the pasta unevenly.
  • Use a burner close in size to the bottom of the pot. If the burner is too small the outer edges will not simmer and the pasta will cook unevenly.
  • Make sure the broth is simmering the whole time. If it stops simmering, the pasta will stop cooking and will become mushy.
One Pot Veggie Pasta in the pot half scooped
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One Pot Veggie Pasta

4.95 from 17 votes
This one pot veggie pasta is an easy, satisfying, and quick dinner. Use whatever vegetables you have on hand and make it your own!
One pot veggie pasta in a bowl with a fork
Servings 4
Prep 10 minutes
Cook 20 minutes
Total 30 minutes


  • 2 cloves garlic ($0.16)
  • 1 yellow onion ($0.28)
  • 2 carrots ($0.16)
  • 2 Tbsp olive oil ($0.32)
  • 8 oz. mushrooms ($1.49)
  • 1 zucchini ($0.90)
  • 1 red bell pepper ($1.50)
  • 1/2 lb. rotini (not cooked) ($0.50)
  • 1/2 tsp dried basil ($0.05)
  • 1/2 tsp dried oregano ($0.05)
  • 2 cups vegetable broth ($0.26)
  • 24 oz. pasta sauce ($1.49)
  • 4 oz. mozzarella, shredded (optional) ($0.83)


  • Mince the garlic, dice the onion, and slice the carrots. Add the garlic, onion, and carrots to a large pot with the olive oil. Sauté over medium heat until the onions are soft and translucent.
  • While the vegetables are sautéing, slice the mushrooms. Once sliced, add them to the pot with the other vegetables and continue sautéing.
  • While the rest of the vegetables are sautéing, dice the zucchini and bell pepper.
  • Once the bell pepper and zucchini are diced, add them to the pot along with the rotini, basil, oregano, and vegetable broth. Stir to combine. It's okay if the broth doesn't fully submerge the pasta.
  • Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
  • Once the broth reaches a full boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low, stirring occasionally and always replacing the lid, for about 10 minutes, or until the pasta is tender.
  • Once the pasta is tender, add the pasta sauce to the pot and stir to combine. Top with the shredded cheese then place the lid back on the pot. Let the pasta heat for a few minutes, or just until the cheese is melted. Serve hot!

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Serving: 1servingCalories: 461kcalCarbohydrates: 65gProtein: 19gFat: 15gSodium: 1573mgFiber: 8g
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Close up of one pot veggie pasta being lifted on a spoon

How to Make One Pot Veggie Pasta – Step by Step Photos

Onion carrot and garlic in the pot

Mince two cloves of garlic, dice one yellow onion, and slice 2 carrots. Add the garlic, onion, and carrots to a large pot with 2 Tbsp olive oil. Sauté over medium for about five minutes, or until the onions are soft.

Sliced mushrooms added to the pot

While the garlic, onion, and carrots are sautéing, slice 8oz. mushrooms (or you can buy pre-sliced). Add the sliced mushrooms to the pot and continue to sauté while you chop the rest of the vegetables. Chop one zucchini and one red bell pepper.

pasta, vegetables, and broth added to the pot

Add the chopped zucchini and bell pepper to the pot along with 8oz. rotini (not cooked), ½ tsp basil, ½ tsp oregano, and 2 cups vegetable broth.

Stirred but uncooked pasta and vegetables in the pot

Stir everything together. Don’t worry about the pasta not being fully submerged in the broth. I promise it still works. Place a lid on the pot and turn the heat up to medium-high. Bring the broth to a boil. When it reaches a full boil, give everything a quick stir, put the lid back on top, and turn the heat down to medium-low.

Cooked pasta and vegetables in the pot

Let the pasta and vegetables simmer, stirring occasionally and always replacing the lid, until the pasta is tender and there is very little liquid left on the bottom of the pot.

Pasta sauce being poured into the pot

Add a 24 oz. jar of your favorite pasta sauce and stir to combine.

Shredded cheese being added on top

Top the pasta with 4 oz. shredded mozzarella. Place the lid back on the pot and let the pasta sit for about 2 minutes, or just until the cheese is melted.

Finished one pot veggie pasta garnished with parsley

And then it’s done! I garnished with a little chopped parsley to make it pretty, but it’s totally unnecessary for flavor.

Close up side view of a bowl of veggie pasta with cheese


Love One Pot Pastas? Try These Other Flavors:

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  1. This was a hit with my family. I used Italian seasoning as we had no basil. I also sautéed the veggies longer so they would be cooked enough. As mentioned you do need to watch it and add small amounts of hot water until pasta is done. Will make this again. Thanks for a different twist[no pun intended] for a pasta side dish.

  2. Wow!! This one is a forever keeper recipe. The whole family loved it. I decided to sautée everything in a lemon-infused olive oil that I forgot I had, and holy cow it lent a brightness to all the flavors. Served with shaved Parmesan. Can’t wait to make this again, thanks as always.

  3. Very good. I used brown rice pasta. Next time I am going to try adding 1/2 cup more of the broth. There were some noodles that weren’t cooked after 20 minutes (step 6) but it was still delicious!

  4. Hello! Is it alright to omit the dried basil, or are there any substitutes for it? Thank you!

  5. Made this tonight for dinner. It was a great success. We all loved it, including the picky eaters and our vegan daughter. Thank you so much. Very easy and healthy.

  6. This tasted lovely, but the carrots need to go MUCH longer if you use whole carrots and cut them into slices. 

    1. Agreed, I diced all the veggies except the mushrooms, and they cooked more easily.

  7. I did this last night and it was excellent. Just really tasty and easy. I will do this again!

  8. I liked this recipe a lot. I was drawn to it from your IG post where Beth said it uses up items in the fridge. I’m trying really hard not to waste any food and I’m also insanely stressed, so I’m not cooking very much. I had some open pasta sauce, some caramelized onions and bell peppers, and some spinach that needed using. I added extra garlic and a sprinkle of cayenne pepper. I used Jovial gluten free Farfalle pasta because I have celiac. I didn’t add the caramelized peppers and onions until near the end and I only used 1/2 the amount of pasta sauce that it called for, adding the spinach at the same time. So I think this is a really healthy alternative to macaroni and cheese or other cheese pasta and very comforting. It was very easy with just one pot. My Sicilian grandmothers are probably rolling over in their graves at the one-pot method but I have switched to one pot pasta entirely. Thanks for the recipe.

    1. Unfortunately, I haven’t tested this recipe with alternative pastas, so I’m not sure how they’ll hold up, if they need a different amount of liquid, or a different cooktime.

      1. @Tailor, I used the Banza chickpea cavatappi pasta (my favorite!) and only cooked it for about 9 minutes. I know the box says to drain and rinse it, but I just followed Beth’s recipe and it worked great! It was pretty saucy, so next time I would probably only use about 20 ounces, but it was still delish!

    1. Whole wheat pasta sometimes needs a little extra water and cooking time, but other than that you could do this with WW pasta. :)

  9. Super easy, healthy (?–it has more veggies than my usual pastas, so I’m counting it), and filling :) I could have used less sauce but I learned for next time!