Food & Drink


Here’s a simple one-pot pasta dish I’ve been cooking lately using my leftover veggies. It’s easy to add whatever ingredients you have in your pantry and create a delicious one-pot meal full of flavor, color, and texture. It’s not revolutionary. However, I believe that sometimes it’s helpful to look at what other quick meals people make. One Pot Veggie Pasta is my most recent go-to fix for quick meals.


If you’re looking for a one-pot pasta recipe, this one isn’t groundbreaking; however, I adore it because it’s excellent for making use of leftovers. Got two carrots left? Maybe half a bell pepper. Perhaps a handful of mushrooms? Do you have a container of broccoli that is in at the bottom of your fridge? All of them can be used in this quick one-pot pasta! The more textures and colors, the better.


It’s all about convenience, the game when you make this simple dinner you can make in the week, so I used a jar to make my pasta sauce this time. You can use any red pasta sauce if you already enjoy it. I’m betting you could transform this into a delicious alfredo! Notes to be made for testing the following week*


As with every leftover pasta, the rotini can soften, and it’s kept in the fridge. It has never been a problem for me or kept me from eating pasta leftovers; however, should you be sensitive to texture and textures, you may not like the pieces from this pasta.


The art of cooking a one-pot pasta may require some practice. It’s about watching and making adjustments. The aim is to let the pasta simmer in a tiny amount of liquid so that, when the pasta is cooked, it will only be some liquid that is still saucy at the base of the pan. It is essential to simmer the pasta with the lid off (to allow steam to circulate) and stir frequently. Every time you go, look at your pasta’s texture and how much liquid remains inside the saucepan. If the pasta appears soft and there’s plenty of juice left, allow it to simmer without a lid. If the fluid is nearly gone, but the pasta is still not cooked, add another splash of water. Here are a few more suggestions for making one-pot pasta:

Choose a pot with a highly thick bottom. Pools with thin bottoms can cause cool and hot spots that can cause them to cook the pasta differently.

Choose a burner that is similar in dimensions to be placed at the base of your pot. If the burner is too small, the edges on the outside will not cook, while the cooked pasta may cook differently.

Be sure that the broth is simmering all the duration. The pasta will cease cooking and turn mushy if it doesn’t steam.


Two cloves of garlic ($0.16)

One onion yellow ($0.28)

2. Carrots ($0.16)

2 Tablespoons olive oil ($0.32)

Eight oz. mushrooms ($1.49)

One zucchini ($0.90)

One bell pepper red ($1.50)

1/2 lb. of rotini (not ready to be cooked) ($0.50)

1/2 tsp dried, chopped basil ($0.05)

1/2 teaspoon dried oregano ($0.05)

2 cups vegetable broth ($0.26)

24 oz. pasta sauce ($1.49)

Four oz. mozzarella, shredded (optional) ($0.83)


Cut the garlic in half, the onion, and the carrots. Add the onion, garlic, and carrots to a large pan along with olive oil. Sauté over medium temperature until the onions become light and soft.

While the vegetables are cooking, cut the mushrooms into pieces; after they are cut, add them to the pot and the other vegetables, and continue to sauté.

While the other vegetables are cooked, slice the bell pepper and zucchini.

When the zucchini and bell pepper are chopped and added to the pot with the rotini and basil oregano, bell peppers, and vegetable broth. Mix to mix. It’s OK if the broth does not fully cover the pasta.

Cover the pot, then turn the heat to medium-high and let the broth heat up to a point of boiling.

Once the broth has reached a complete boil and the pasta is cooked, give it an immediate stir, then replace the lid and reduce the heat to medium-low. The pasta should simmer on low heat, stirring often and replacing the cover for approximately 10 minutes until it is soft.

When the pasta is cooked Once the pasta is cooked, add the sauce to the pot and stir it to mix. Sprinkle the cheese shredded on top, then put the lid back onto the bank. Allow the pasta to cook for a few minutes or until the cheese melts. Serve hot!