Name: Healthy One-Pot Veggie Pasta
Ingredients: 1 tablespoon extra virgin olive oil; ½ cup chopped onion; 3 cloves garlic, finely chopped; ½ large zucchini, chopped; 4 ounces mushrooms, chopped small; ½ cup chopped bell pepper; 1 cup chopped tomato; 1 cup chopped chard or spinach; 1–2 teaspoons Italian seasonings; 2 teaspoons balsamic vinegar; ¾ teaspoon salt (less if using salted broth); ¼ teaspoon red pepper flakes; ¼ teaspoon black pepper; ¼ cup tomato paste; 2 tablespoons chopped sun-dried tomato; ¼ cup chopped walnuts; 4 ounces pasta (penne or rigatoni); 2 cups water or low sodium broth; 1 cup chopped basil, divided; Extra red pepper flakes and vegan parmesan for garnish

Description

Quick One-Pot Veggie Pasta with fresh vegetables, herbs, and walnuts. Healthy, flavorful, and ready in one simple cooking step.

Ingredients

Scale

1 tablespoon extra virgin olive oil
½ cup chopped onion
3 cloves garlic, finely chopped
½ large zucchini, chopped
4 ounces mushrooms, chopped small
½ cup chopped bell pepper
1 cup chopped tomato
1 cup chopped chard or spinach
1–2 teaspoons Italian seasonings
2 teaspoons balsamic vinegar
¾ teaspoon salt (less if using salted broth)
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
¼ cup tomato paste
2 tablespoons chopped sun-dried tomato
¼ cup chopped walnuts
4 ounces pasta (penne or rigatoni)
2 cups water or low sodium broth
1 cup chopped basil, divided
Extra red pepper flakes and vegan parmesan for garnish

Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sautéing until translucent and fragrant (about 3 minutes).
Add Vegetables: Stir in zucchini, mushrooms, bell pepper, and tomato. Cook for 5–7 minutes until vegetables are slightly tender.
Season: Add Italian seasonings, balsamic vinegar, salt, black pepper, and red pepper flakes. Mix well to coat vegetables evenly.
Add Tomato Paste and Sun-Dried Tomatoes: Stir in tomato paste and chopped sun-dried tomatoes to create a rich base.
Add Pasta and Liquid: Pour in the pasta and water or broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 10–12 minutes, stirring occasionally until pasta is tender and liquid is mostly absorbed.
Add Greens and Walnuts: Stir in chopped chard or spinach and walnuts. Cook for 1–2 minutes until greens are wilted and nuts are slightly toasted.
Finish with Fresh Basil: Remove from heat and fold in half of the chopped basil.
Serve: Garnish with remaining basil, extra red pepper flakes, and vegan parmesan if desired. Serve immediately.

Notes

Stir pasta occasionally to prevent sticking.

Adjust water/broth as needed to achieve your preferred sauce consistency.

Toast walnuts separately for extra crunch and enhanced flavor.