Easy One-Pot Creamy Veggie Pasta

This One-Pot Creamy Veggie Pasta is quick, flavorful, and comforting, perfect for any weeknight meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta and Sauce

8 oz Pasta (penne or fusilli) Choose shapes that hold sauce well.
4 cups Vegetable broth Helps cook the pasta in one pot.
1 cup Heavy cream or coconut milk Adds creaminess.

For the Veggie Medley

1 cup Zucchini Mild and tender.
1 cup Bell peppers Add a sweet crunch.
1 cup Cherry tomatoes Burst of freshness.
2 cups Spinach or kale Loaded with nutrients.

For Flavor Boosting

2 cloves Garlic Essential for aroma.
1 medium Onion Builds a flavorful base.
1/2 cup Parmesan cheese For toppings or mixing in.
1 tbsp Italian herbs (basil, oregano) Enhances flavor.

Equipment

Method

Steps

Add onion and garlic to the pot with a splash (about 1/4 cup) of vegetable broth; sauté until fragrant and translucent, about 2–3 minutes.
Pour in the pasta, remaining broth, and heavy cream; stir gently to combine. Bring to a gentle simmer, making sure the pasta is fully submerged.
Reduce heat to medium-low, cover, and cook for 12–15 minutes, stirring occasionally.
Stir in zucchini, diced bell peppers, and cherry tomatoes; cook 3–4 minutes until vegetables are just tender.
Fold in fresh spinach and grated Parmesan cheese; stir for 1–2 minutes until the greens wilt.
Sprinkle in Italian herbs, season with salt and pepper to taste, and give the pasta a final gentle toss.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

For best results, top with extra Parmesan and fresh basil leaves prior to serving.

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