One Pot Vegetable Pasta Recipe
Creamy one-pot vegetable pasta is an easy 20-minute dinner loaded with fresh veggies, herbs, and a light, silky sauce.
Servings 6
Calories 404kcal
Equipment
Ingredients
- 2 ½ cups vegetable stock
- ½ cup heavy cream
- 1 large yellow onion peeled and diced
- 4 roma tomatoes diced
- 8 ounce button mushrooms cleaned and diced
- 1 medium zucchini diced
- 1 medium yellow squash diced
- 1 pound fettuccine noodles
- 4 cloves garlic minced
- ¼ cup fresh parsley chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried thyme
- 1 teaspoon dried basil
- 2 bay leaves
Instructions
- Add 2 1/2 cups vegetable stock, 1/2 cup heavy cream, 1 large yellow onion, 4 roma tomatoes, 8 ounce button mushrooms, 1 medium zucchini, 1 medium yellow squash, 1 pound fettuccine noodles, 4 cloves garlic, 1/4 cup fresh parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon dried thyme, 1 teaspoon dried basil, and 2 bay leaves a dutch oven.
- Bring to a simmer over medium heat. Cook for 20 minutes or until the pasta is tender, stirring occasionally.
- Remove and discard the bay leaves and then stir everything together. Sprinkle with more chopped parsley for garnish before serving warm.
Notes
- Linguine or spaghetti can be used instead of fettuccine.
- Different pasta shapes may need slightly different cook times.
- Add a splash of stock, cream, or water when reheating leftovers if the sauce thickens.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 404kcal | Carbohydrates: 64g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 86mg | Sodium: 617mg | Potassium: 658mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1239IU | Vitamin C: 24mg | Calcium: 73mg | Iron: 2mg
