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This is a quick one-pot pasta that I have been using leftover vegetables to make. It’s easy to add whatever you have and create a delicious one-pot meal rich in flavour, texture, and colour. Although it may not seem revolutionary, I find it helpful to look at other people’s quick meals. This One Pot Veggie Pasta recipe is my current go-to quick fix. 🙂

Use your leftovers

This one-pot pasta recipe isn’t very innovative, but it’s great for leftovers. Got two carrots left? Maybe a quarter of bell pepper. You could also try a few mushrooms. What about the half-batch of broccoli florets in your freezer? They can be combined in this quick and easy one-pot pasta recipe. More colours and textures are better.

Use your favourite sauce

This quick and easy weeknight pasta dish is all about convenience. I used a jar instead of making it from scratch. Any red pasta sauce will work, so long as you have the right recipe. You could make this into an alfredo, which would be delicious! *jots down notes to test next week*


The rotini will soften slightly when kept in the fridge, just like any other leftover pasta dish. I have never found this to be a problem. However, if you are sensitive to texture, you may not like the leftovers.


It can take some practice to learn how to make a one-pot pasta. It is all about observation and adjustment. It is important to allow the pasta to simmer in a very small liquid. This will ensure that the pasta is tender and leaves only a little liquid in the bottom. You need to keep the lid on the pot and frequently stir to retain the steam. Each time you stir, check the texture of the pasta and the remaining liquid in the pot. Let the pasta simmer on low heat until it is tender but not mushy. Add a little more water if the pasta is still not tender. These are some other tips to make one-pot portions of pasta.

  • A thick bottom is best. A pot with a thin bottom will cause hot and cold spots, making the pasta cook unevenly.
  • A burner should be about the same size as the bottom of your pot. The burner should not be too small. This will cause the pasta to burn and will not cook evenly.
  • Keep the broth simmering for at least 5 minutes. The pasta will stop cooking if the broth stops simmering.


This quick and easy one-pot veggie pasta makes a satisfying dinner. You can use whatever veggies you have and make this your own.

Author: Beth – Budget Bytes

Prep time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes


  • 2 cloves of 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 to be 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)


  • Slice the garlic and onion into small pieces. In a large saucepan, combine the onion, garlic, and carrots. Sauté the onions on medium heat until softened and translucent.
  • As the vegetables cook, chop the mushrooms. Once the mushrooms have been sliced, you can add them to the pot and the rest of the vegetables and continue cooking.
  • While the rest are cooking, chop the bell pepper and zucchini.
  • After the bell peppers and zucchini have been sliced, add them to a pot with the rotini and Basil. Mix well. It is okay if the pasta isn’t completely submerged in the broth.
  • Cover the pot with a lid and bring the broth to boil.
  • After the broth has boiled, add the pasta to the pot and stir. Then, reduce the heat to medium-low. Allow the paste to simmer on medium heat for 10 minutes or until it is tender. Stir occasionally and replace the lid.
  • Stir the pasta until it is tender. Add the pasta sauce to a pot. Add the cheese shredded to the pasta and cover the pot. Allow the paste to heat for a few more minutes or until the cheese has melted. Serve immediately


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