This delicious One Pot Pasta is set to become a favourite dinner. It’s quick—ready in about 30 minutes—and appeals to the whole family. Best of all, this version is both gluten-free and vegan, making it suitable for many diets while remaining full of flavour.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make One Pot Pasta
- Substitutions
- Variations
- How to make One Pot Pasta
- Leftovers
- Recipe FAQs
- One Pot Pasta Recipe
Why this recipe works
One-pot pasta is ideal for busy households: it’s simple, budget-friendly, and tasty. The concept is straightforward—everything cooks in a single pot, so you don’t juggle multiple pans or pots. Fewer dishes and more flavour as the ingredients meld together.
While pasta sometimes gets a reputation for being indulgent, this recipe focuses on better-for-you ingredients. A medley of vegetables and a light tomato base make it a nutritious choice that can easily join your regular dinner lineup. It’s an easy, homely meal that still looks great on the plate.
Ingredients to make One Pot Pasta
- Extra-virgin olive oil – for sautéing the vegetables.
- Red onion – adds natural sweetness.
- Red pepper – provides colour and texture.
- Courgette (zucchini) – for freshness and colour.
- Mushrooms – give a hearty, savory note.
- Garlic cloves – for aromatic depth.
- Dried oregano – classic Italian flavour.
- Dried basil – complements the oregano.
- Butterbeans – drained and rinsed, for protein and creaminess.
- Chopped tomatoes – use the juice, which helps form the sauce.
- Vegetable stock – cooks the pasta and builds flavour in the one-pot method.
- Gluten-free penne pasta – a sturdy shape that works well here.
- Salt – to enhance the flavours.
Refer to the recipe card below for exact quantities.
Substitutions
- Oil: Any neutral cooking oil can substitute for olive oil.
- Vegetables: Swap or add vegetables to suit your taste—spinach, cherry tomatoes, broccoli, or asparagus all work well.
- Seasonings: Change herbs or spices to create different profiles—try a pinch of chili flakes, smoked paprika, or a Cajun blend.
- Beans: White beans, kidney beans or black beans are all good alternatives to butterbeans.
- Pasta: Regular penne or other small shapes like fusilli or shells can be used if you don’t need gluten-free pasta.
Variations
- Spicy: Add chili flakes or fresh chili while cooking for heat.
- Deluxe: Finish with fresh basil and grated parmesan (omit for a vegan version) and serve with a simple side salad or roasted vegetables.
- Kid-friendly: Swap any vegetables your children dislike for ones they enjoy—this recipe is very adaptable.
How to make One Pot Pasta
Step 1: Slice the red onion, red pepper, courgette and mushrooms. Crush or finely chop the garlic.
Step 2: Heat olive oil in a large pan over medium heat. Add the sliced vegetables and cook for 6–8 minutes until they start to soften.
Step 3: Add the garlic, dried oregano and basil, then stir in the drained and rinsed butterbeans. Mix well so the flavours combine.
Step 4: Pour in the chopped tomatoes (including the juice), the vegetable stock, add the penne and a pinch of salt. Stir, then simmer for 10–12 minutes until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Hint: Rinse the butterbeans until the water runs clear to remove packing liquid and any excess starch.
Leftovers
Store leftover pasta in an airtight container in the refrigerator for 3–5 days. Reheat in the microwave or on the stove; add a splash of water if the sauce has thickened.
Recipe FAQs
One Pot Pasta is a method where pasta, sauce and other ingredients cook together in a single pot. It simplifies preparation and cleaning while allowing the flavours to combine.
It depends on the ingredients. This version emphasizes vegetables and a light tomato base, making it a balanced and nutritious meal compared with richer, cream-based dishes.
No. One-pot recipes use a measured amount of liquid so the pasta cooks in the pot and a sauce forms without draining.
Onion, red pepper, courgette, mushrooms and tomatoes are a great combination, but you can adapt the recipe with your favourite or leftover vegetables.
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One Pot Pasta
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 red onion
- 1 red pepper
- 1 courgette
- 180 g mushrooms
- 3 garlic cloves
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 can butterbeans, drained and rinsed
- 1 can chopped tomatoes
- 750 ml vegetable stock
- 400 g gluten free penne pasta
- ¼ tsp salt
Instructions
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Slice the red onion, pepper, courgette and mushrooms. Crush the garlic.
-
Heat oil in a large pan over medium heat and cook the sliced vegetables for 6–8 minutes until softened.
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Add the garlic, oregano, basil and the drained butterbeans, then stir to combine.
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After a couple of minutes, add the chopped tomatoes, vegetable stock, penne and salt. Stir and cook for 10–12 minutes until the pasta is tender and much of the stock has been absorbed.
-
Garnish with fresh basil if desired and serve hot.
Notes
Substitutions & Variations: See the substitutions and variations sections above for ideas.
To Store: Keep in an airtight container in the fridge for 3–5 days. Reheat and add a splash of water if needed to loosen the sauce.
To Freeze: Freezing is not ideal for this dish but is possible for a couple of months if necessary.
Tip 1: This recipe is forgiving—use different veg to create new flavour combinations or clear out the fridge.
Tip 2: For heat, add chopped fresh chilli or chilli flakes to taste.
Tip 3: If not keeping it vegan, you can add cooked meats such as chicken, sausage or prawns; tofu works well for extra plant protein.
Nutrition
