One Pot Vegetable Pasta with Tomato and Basil is the dish that will amaze you. Because this Italian dish is very simple and budget-friendly, and the flavors are sublime. And that in just 15 minutes and with just one pan. This great recipe, with the taste of sweet juicy tomatoes and fresh basil, is a family favorite. So make it today and put those delicious flavors from Italy on your plate. Every pasta lover will love this recipe.
One Pot Vegetable Pasta
One-pot pastas are my favorite easy recipes, especially on busy weeknights. And not only with me, the whole family, including the kids, who have to do the dishes ;-). It's a simple meal prep, and you only have to wash up a little. You put all the ingredients in a pan and let it simmer until the spaghetti is cooked, and the sauce has thickened nicely. Fifteen minutes and your dish is on the table.
And do you want even more tasty, easy meals? Here you will find a whole one-pot meal recipes page, such as poached salmon, a Greek casserole dish with ground beef and cauliflower rice, a spinach and leek dish, and other one-pot pasta recipes.
Ultimate One Pot Pasta Tricks
The trick of this one-pot dish is the pan you choose. Only some pans are suitable. Use a wide, not too high, pot. Preferably a deep-frying pan. Please do not use a regular frying pan, because it has too much sloping edges, or a deep large pot (like a Dutch oven), because then the broth will not evaporate enough, and the spaghetti will be overdone and become mush.
Place the pan on a large burner; very important because if your burner is too small, the bottom of the deep frying pan will not get completely hot, and the spaghetti on the ingredients on the outer side of the pan will not be fully cooked. And with these tips, it will certainly work!
What do you need for One-Pot Veggie Pasta?
To prepare this One Pot Vegetable Pasta, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Chicken stock - To give the sauce the right thickness and flavors. The best thing is homemade chicken broth, but if you don't have that, use a cube dissolved in water. If you want vegetarian pasta, use vegetable broth.
- Spaghetti - An Italian pasta, a long thin round pasta string. Use dry pasta; otherwise, the pasta is done too quickly, and you will get mushy pasta. You could use any small dry pasta. Then adjust the cooking time according to the manufacturer's instructions.
- Onion, Garlic - Seasonings of the sauce.
- Tomato cubes - For the tasty tomato sauce. Use canned tomatoes because they have the optimal taste. You could use sieved tomatoes (or passata), but that is optional because the tomatoes will stew long enough and fall apart.
- Basil - A soft green herb with a spicy taste, a sweet aroma, and a little pepper. I use fresh herbs in the sauce.
- Lemons - Freshly squeezed lemon juice and zest. Nothing can beat that.
- Olive oil - Because you use few ingredients, the taste is even more important. So use a delicious extra virgin olive oil for this recipe.
- Parmesan cheese - A delicious salty cheese from Italian cuisine, which melts wonderfully in the pasta and gives a great taste.
How to prepare Creamy One-Pot Pasta
You can find a printable recipe with a detailed description at the bottom of this blog.
- Heat olive oil in a pan and add the onion. Fry for 2 minutes, and then add the garlic. Stir-fry it for a minute.
- Pour the tomatoes, basil, lemon juice, and zest into the pan and season with salt and pepper. Stir this well.
- Place the uncooked pasta in the sauce and add the chicken stock. Bring the sauce to a boil (without a lid) and simmer for 8 to 10 minutes. (Eight minutes for al dente), stirring occasionally. The pasta is now cooked, and the sauce has thickened.
- Remove from heat, sprinkle with Parmesan cheese to get a creamy tomato sauce, and give it a good stir. Enjoy your one-pot veggie pasta.
Delicious with fresh Ciabatta, garlic bread, or a delicious tomato salad.
Garnish with fresh basil leaves in strips.
Tips, Substitutions, and Variations
- Add diced zucchini, bell pepper, or mushrooms to the sauce for extra vegetables.
- Stir regularly; then, everything will be cooked at the same time.
- Lower the heat; otherwise, the sauce will become too thick. If the pasta sauce is too thick, add some extra water.
- If the sauce is too thin, turn off the heat after cooking the spaghetti, stir in the Parmesan cheese, and let stand for 5 minutes.
- When using gluten-free pasta, this becomes a gluten-free recipe.
- Spice it up - By adding half a teaspoon of red pepper flakes to the sauce.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
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One Pot Vegetable Pasta
Equipment
- deep frying pan
Ingredients
2 tablespoons olive oil
1 onion finely chopped, yellow or red onion
4 cloves garlic squeezed
28 ounce diced tomatoes
½ oz. fresh basil
1 lemon juice, and zest
½ teaspoon salt
⅛ teaspoon ground black pepper- 1 pound spaghetti
4 ½ cups chicken stock
2 oz. parmesan cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat the oil in the pan and add the onion.2 tablespoons olive oil, 1 onion
- Fry for 2 minutes, and then add the garlic. Stir-fry it for a minute.4 cloves garlic
- Pour the diced tomatoes into the pan and add the basil leaves, lemon juice, zest, salt, and pepper. Stir well.28 ounce diced tomatoes, ½ oz. fresh basil, 1 lemon, ⅛ teaspoon ground black pepper, ½ teaspoon salt
- Place the spaghetti in the sauce and pour over the chicken stock.1 pound spaghetti, 4 ½ cups chicken stock
- Bring to a boil and lower the heat.
- Now let it simmer for 8 to 10 minutes. Adjust the cooking time to 8 minutes if you want spaghetti al dente and 10 minutes for softer spaghetti.
- Turn off the heat and stir in the Parmesan cheese to get a creamy sauce.2 oz. parmesan cheese
- Serve immediately.
Notes
- Only some pans are suitable for a one-pan pasta. Use a wide, not too-high, pan. Preferably a deep frying pan. Do not use a regular frying pan because it has too much-sloping edges, or a large stock pot (like a Dutch oven), because then the broth will not evaporate enough, and the spaghetti will be overdone and become mush.
- Place the pan on a large burner; very important because if your burner is too small, the bottom of the deep frying pan will not get completely hot, and the spaghetti on the ingredients on the outer side of the pan will not be fully cooked.
- Lower the heat. Otherwise, the sauce will become too thick. If the sauce is too thick, add some extra water.
- If the sauce is too thin, turn off the heat after cooking the spaghetti, stir in the Parmesan cheese, and let stand for 5 minutes.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Put the spaghetti in a freezer box or bag and store it for up to 2 months.
- Reheating:Before reheating, add four tablespoons of water to the spaghetti so that it does not become dry. Then, on the stove, stir over medium heat. Or covered in the oven at 350 °F (180 °C) for 20 minutes.
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