Easy One-Pot Pasta | Cozy & Healthy 20 Minute Dinner!

This Easy One-Pot Pasta is the perfect weeknight dinner – uncooked pasta, veggies, and sauce combine and cook together in one pot in only 20 minutes!

One-Pot Pasta. Also known as the ultimate cozy weeknight dinner because it’s quick, easy, satisfying, and easy to pack with veggies. Plus, cleanup is a breeze 😉 Let’s get into it…

INGREDIENTS FOR ONE-POT PASTA

This 20-minute meal comes together with only a few key (and affordable!) ingredients:

• Dry Pasta (yes, uncooked)
• Pasta Sauce 
• Water 
• Onion & Garlic
• Veggies! 

I decided to use a combination of tomatoes, mushrooms, zucchini, and spinach for my pasta, but you can really use whatever you have on hand! Take some away, add extra ones in – you do you, boo.

HOW TO MAKE ONE-POT PASTA

The secret to success in one pot pasta is cooking the dry pasta with just the right amount of water in order for the noodles to cook completely – without leaving any extra liquid behind. Luckily I’ve done all the work for you, and all you need to do is follow the (very, very easy) recipe!

1. Pour the pasta on the bottom of the pot or pan
2. Add the remaining ingredients
3. Bring the mixture to a boil, then simmer until the pasta is al-dente
4. Serve and enjoy!

THE BEST NOODLES FOR ONE-POT PASTA

This One Pot Pasta can be made with both gluten-free and gluten-full noodles, but I would recommend using shorter shapes over longer ones, like spaghetti. Longer noodles are harder to stir and tend to stick together more while they cook. Shorter noodles can be stirred immediately (which is important) and and often as needed – no need to wait until they soften.

If you do opt for gluten-free noodles, I have found that brown rice pasta seems to work the best, followed by other corn + grain blends. Bean and lentil-based pastas fall apart in one pot recipes and release more starch, which leads to a gummier final product.

I LOVE this One-Pot Pasta recipe because it’s fuss-free, easy, and downright delicious!  I personally think that one-pot noodles taste better too. Because they’re simmering in our actual sauce (and with our veggies) instead of just pasta water, they have at least double the flavor! I also like how the pasta releases a little starch as it cooks, which helps to make our sauce nice, thick, and creamy.

If you’re looking for more one-pot pasta recipes, you’ll also love this One Pot Vegan Mushroom Stroganoff, this One Pot Pumpkin Pasta, and this One Pot Spinach & Artichoke Pasta! 

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Easy One-Pot Pasta

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4.9 from 26 reviews

This Easy One-Pot Pasta is the perfect weeknight dinner – uncooked pasta, veggies, and sauce combine and cook together in one pot in only 20 minutes!

• Author: Caitlin Shoemaker
• Prep Time: 5 Minutes
• Cook Time: 15 Minutes
• Total Time: 20 minutes
• Yield: Serves 2 to 4 1x
• Category: Main
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 ounces dry pasta*, gluten-free or regular
• 8 ounces grape or cherry tomatoes, cut in half 
• 2 garlic cloves, minced 
• 1/2 yellow onion, thinly sliced 
• 1 small zucchini, chopped and quartered 
• 3 oz cremini mushrooms, sliced 
• 1/2 teaspoon red pepper flakes (optional) 
• 1/2 teaspoon kosher salt
• 1 1/4 cup pasta sauce of choice
• 2 1/2 cups water
• 3 ounces fresh spinach

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Instructions

1. Add the uncooked pasta to a large pot (or pan with deep sides). Add the remaining ingredients – except for the spinach – and mix well. Bring the pot to a boil over high heat.
2. Once boiling, reduce the heat to medium low and cook the pasta for 10-14 minutes, until al-dente. Stir the mixture every 2 minutes to prevent anything from sticking to the bottom of the pan. (Note: cooking times will vary based on the type of pasta used. I suggest you start to check for doneness based on the minimum cook time on the package instructions)
3. Turn the heat off and fold the spinach into the pasta. Once the spinach has wilted, divide the pasta into serving bowls and top as desired. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days.

Notes

• Pasta: this recipe will work both gluten-free and gluten-full pasta, so use what works for you! I suggest you use shorter pasta shapes (such as penne, rotini, shells, marcaroni) over longer noodles as they cook more evenly in this method. If you are using gluten-free pasta, I have found that brown rice pasta works best.
• Vegetables: feel free to add, subtract, or substitute any of the veggies here!