One-Pot Cheesy Beef Pasta

One-pot meals are a weeknight dinner game-changer in our home, and this One-Pot Cheesy Vegetable Pasta has quickly become a family favorite. There’s something incredibly satisfying about tossing everything into a single pot, letting it simmer, and then ending up with a creamy, flavorful pasta dish that everyone devours. Even my pickiest eater asks for seconds! The best part? Cleanup is a breeze, which is a major win after a busy day. This recipe is not just easy; it’s unbelievably delicious and versatile. We’ve tweaked it over time, adding different vegetables based on what’s in season, and it always turns out fantastic. If you’re looking for a comforting, hassle-free meal that will please the whole family, look no further. This cheesy vegetable pasta is your answer.

Ingredients

• Pasta: 1 pound of short-cut pasta such as penne, rotini, or fusilli. Short pasta shapes work best as they cook evenly in a one-pot setting and hold the cheesy sauce well.
• Vegetable Broth: 4 cups of low-sodium vegetable broth. This forms the base liquid for cooking the pasta and infuses it with flavor as it absorbs.
• Diced Tomatoes: 1 (14.5 ounce) can of diced tomatoes, undrained. Adds acidity and moisture, contributing to the sauce and providing a tangy counterpoint to the cheese.
• Onion: 1 medium yellow onion, chopped. Provides a foundational aromatic base for the dish, adding depth and savory notes.
• Garlic: 3 cloves of garlic, minced. Essential for flavor, garlic enhances the savory profile and complements the vegetables and cheese.
• Bell Pepper: 1 bell pepper (any color), chopped. Adds sweetness, color, and a slight crunch, contributing to the overall texture and flavor complexity.
• Mushrooms: 8 ounces of cremini mushrooms, sliced. Adds an earthy, umami flavor and a meaty texture to the vegetarian pasta.
• Spinach: 5 ounces of fresh spinach, roughly chopped. Introduces a leafy green element, adding nutrients and a subtle vegetal flavor that wilts beautifully into the hot pasta.
• Heavy Cream: 1/2 cup of heavy cream. Lends richness and creaminess to the sauce, creating a luxurious texture and binding the flavors together.
• Shredded Cheddar Cheese: 2 cups of shredded cheddar cheese. Provides the primary cheesy flavor, melting beautifully into the pasta and creating a classic cheesy taste.
• Shredded Mozzarella Cheese: 1 cup of shredded mozzarella cheese. Adds a mild, melty cheese element, contributing to the overall cheesy texture and stretch.
• Italian Seasoning: 2 teaspoons of Italian seasoning. A blend of herbs that enhances the overall flavor profile, providing a classic Italian taste.
• Salt: 1 teaspoon of salt, or to taste. Essential for seasoning and bringing out the flavors of all the ingredients.
• Black Pepper: 1/2 teaspoon of black pepper, or to taste. Adds a touch of spice and enhances the savory notes of the dish.
• Olive Oil: 2 tablespoons of olive oil. Used for sautéing the vegetables, adding flavor and preventing sticking.
• Fresh Parsley: For garnish, chopped fresh parsley. Provides a fresh, herbaceous finish and visual appeal when serving.

Instructions

1. Sauté Aromatics and Vegetables: Heat olive oil in a large, deep pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and chopped bell pepper and cook for another 3 minutes until fragrant and slightly softened. Stir in sliced mushrooms and cook until they release their moisture and begin to brown, approximately 5-7 minutes.
2. Add Remaining Ingredients (Except Cheese and Cream): Pour in vegetable broth and diced tomatoes (undrained). Stir in Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
3. Incorporate Pasta and Simmer: Once boiling, add the pasta to the pot. Stir well to ensure the pasta is submerged in the liquid. Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or according to pasta package directions for cooking in liquid, stirring occasionally to prevent sticking and ensure even cooking. The pasta should be cooked through and most of the liquid absorbed.
4. Stir in Spinach and Cream: Remove the pot from heat. Stir in the fresh spinach until it wilts into the hot pasta, usually just a minute or two. Pour in heavy cream and stir to combine and create a creamy base.
5. Melt in the Cheese: Add shredded cheddar cheese and shredded mozzarella cheese gradually, stirring continuously until all the cheese is melted and the sauce is smooth and cheesy. Ensure the cheese is fully incorporated for a creamy, consistent texture.
6. Season to Taste and Serve: Taste the pasta and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving. Serve hot and enjoy the creamy, cheesy vegetable pasta right from the pot.

Nutrition Facts

• Serving Size: 1.5 cups
• Servings Per Recipe: 6
• Calories Per Serving: Approximately 450 kcal
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 600mg

(Note: Nutritional values are estimates and can vary based on specific ingredient brands and portion sizes.)

Preparation Time

This One-Pot Cheesy Vegetable Pasta is incredibly quick and convenient, making it perfect for busy weeknights. From start to finish, including chopping the vegetables and cooking, you can have this comforting meal on the table in about 40 minutes. The active cooking time is minimal, mostly involving sautéing vegetables and then letting the pasta simmer in the flavorful broth. The one-pot aspect significantly reduces both cooking and cleanup time, making it a stress-free option for a delicious and satisfying dinner.

How to Serve

This versatile One-Pot Cheesy Vegetable Pasta can be served in numerous ways to enhance your meal and cater to different preferences. Here are some serving suggestions:

• As a Standalone Meal: Enjoy it hot straight from the pot as a complete and satisfying vegetarian meal. The combination of pasta, vegetables, and creamy cheese sauce is hearty enough on its own.
• With a Side Salad: Pair it with a fresh green salad with a light vinaigrette to add a refreshing contrast to the richness of the pasta. A simple Caesar salad or a mixed greens salad with balsamic dressing works wonderfully.
• Garlic Bread or Breadsticks: Serve alongside crusty garlic bread or breadsticks for dipping into the cheesy sauce and adding a comforting carbohydrate side.
• Roasted Vegetables: Complement the pasta with a side of roasted vegetables like broccoli, asparagus, or Brussels sprouts for extra nutrients and a different texture.
• Protein Boost (Optional): While it’s delicious as a vegetarian dish, you can add protein on the side if desired. Grilled chicken, baked tofu, or chickpeas can be served alongside for those who prefer a protein-rich meal.
• Garnishes: Enhance the presentation and flavor with various garnishes:
  • Freshly chopped parsley or basil for freshness.
  • A sprinkle of red pepper flakes for a touch of heat.
  • Grated Parmesan cheese for extra cheesy flavor.
  • A drizzle of olive oil for richness.
• For Lunchboxes: This pasta reheats well, making it an excellent option for lunchboxes the next day. Pack it in a thermos to keep it warm or enjoy it cold as a pasta salad.
• Potlucks and Gatherings: Its one-pot nature and crowd-pleasing flavor make it ideal for potlucks, casual gatherings, or family dinners. It’s easy to transport and serve.

Additional Tips

To ensure your One-Pot Cheesy Vegetable Pasta is a resounding success every time, here are eight helpful tips:

1. Don’t Overcook the Pasta: Keep a close eye on the pasta cooking time. Overcooked pasta will become mushy in the one-pot method. Start checking for doneness around 15 minutes and aim for al dente, as it will continue to soften slightly off the heat.
2. Adjust Liquid if Needed: Depending on your pasta type and pot, you might need to adjust the amount of vegetable broth. If the pasta is absorbing liquid too quickly and the pot seems dry before the pasta is cooked, add a little extra broth or water, about ¼ cup at a time.
3. Vegetable Variations: Feel free to customize the vegetables based on your preferences and what you have on hand. Zucchini, eggplant, carrots, peas, or corn are all excellent additions. Roasting or sautéing tougher vegetables like carrots or eggplant before adding them to the pot can improve their texture in the final dish.
4. Cheese Choices: While cheddar and mozzarella are classic, experiment with different cheese combinations. Monterey Jack, provolone, Gruyere, or even a bit of Parmesan can add unique flavor profiles. For a spicier kick, consider pepper jack cheese.
5. Spice it Up: If you enjoy a bit of heat, add a pinch of red pepper flakes along with the Italian seasoning or use a can of diced tomatoes with green chilies. A dash of hot sauce can also be stirred in at the end for extra zing.
6. Fresh Herbs Make a Difference: While dried Italian seasoning provides a good base, adding fresh herbs like basil, oregano, or thyme elevates the flavor significantly. Stir in chopped fresh herbs along with the spinach for a brighter taste.
7. Prevent Sticking: To minimize pasta sticking to the bottom of the pot, stir the pasta frequently, especially during the first half of the simmering time. Using a heavy-bottomed pot also helps distribute heat more evenly and reduce sticking.
8. Make it Dairy-Free: For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a cashew cream. Use vegan cheese shreds, which are widely available now. Ensure your vegetable broth is also dairy-free.

FAQ

Q1: Can I use whole wheat pasta for this recipe?
A: Yes, you can use whole wheat pasta. However, whole wheat pasta typically requires a bit more liquid and longer cooking time. You may need to add an extra ½ cup of vegetable broth and cook for a few minutes longer. Keep an eye on the liquid level and pasta texture.

Q2: Can I make this recipe ahead of time?
A: This pasta is best served fresh, but you can prepare it up to a day in advance. Store it in an airtight container in the refrigerator. When reheating, you might need to add a splash of vegetable broth or water to loosen the sauce, as the pasta tends to absorb the sauce as it sits. Reheat gently on the stovetop or in the microwave.

Q3: Can I freeze leftover cheesy vegetable pasta?
A: Freezing cheesy pasta is not recommended as the cheese sauce can sometimes become grainy upon thawing, and the pasta texture might change. It’s best to enjoy it fresh or within a couple of days of making it.

Q4: I don’t have heavy cream; can I use something else?
A: Yes, you can substitute heavy cream with half-and-half for a slightly lighter sauce, or full-fat coconut milk for a richer, dairy-free alternative. You can also use cream cheese; whisk a couple of tablespoons of cream cheese with a bit of the hot pasta water until smooth, and then stir it into the pasta.

Q5: Can I add protein to this dish?
A: Absolutely! While this is a vegetarian recipe, you can easily add protein. Stir in cooked chickpeas, white beans, or lentils along with the spinach. For non-vegetarian options, cooked chicken, sausage, or shrimp can be added after the pasta is cooked and before adding the cheese.

Q6: What if I don’t have Italian seasoning?
A: If you don’t have Italian seasoning, you can create your own blend using dried oregano, basil, thyme, rosemary, and marjoram. Use equal parts of each herb to make about 2 teaspoons. Alternatively, you can use just oregano and basil as a simple substitute.

Q7: My sauce is too thick, how can I thin it out?
A: If your sauce becomes too thick, simply add a little more vegetable broth or water, a quarter cup at a time, stirring until you reach your desired consistency. Do this while the pasta is still warm to ensure it mixes in smoothly.

Q8: Can I use different types of pasta?
A: Yes, you can use different short-cut pasta shapes like rotini, fusilli, shells, or cavatappi. Avoid long pasta shapes like spaghetti or fettuccine, as they don’t work as well in a one-pot recipe and can become sticky. Ensure the pasta you choose has a similar cooking time to penne for best results.

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