Recipe for vegetarian one pot pasta with tomatoes, broccoli, spinach, and bell pepper
I find it delightful to make one-pot pastas; so many variations and pure magic when all the ingredients are cooked together, absorbing flavors from each other, and forming a delicious creamy sauce. And it certainly doesn’t hurt that they are both simple and quick to make.
In this version, I’ve reduced the amount of pasta and increased the amount of vegetables, making it quite healthy. I’ve used whole-wheat spaghetti and cooked everything in a half milk/half water mixture. Using milk in the one-pot dish makes the pasta extra creamy and delicious, in my opinion, but it’s a matter of taste—you could also just use water.
I’ve made this version without meat and instead used plenty of vegetables and herbs, which I think complement each other really well. The result is a super tasty one-pot pasta that lacks nothing. Perfect if you occasionally want to have meat-free days and great on weekdays when you just want dinner to be easy and quick.
Vegetarian one pot pasta with tomatoes, broccoli, spinach, and bell pepper
Ingredients
- 200 gram Spaghetti whole grain. You can use another pasta
- 1/2 pcs. Onion
- 2 cloves Garlic
- 1/2 pcs. Squash
- 6-8 pcs. Cherry Tomatoes
- 1/2 pcs. Red bell pepper
- 50 gram Sundried tomatoes
- 100 gram Fresh spinach
- 1 handful Basil Leaves
- 1 gram Thyme dry
- 3 gram Salt
- 0.5 gram Pepper
- 400 gram Vegetable Broth or 4 dl water and 1 1/2 bouillon cube
- 400 gram Milk
- 150 gram Broccoli
Instructions
- Prepare all the vegetables; finely chop the onions and garlic, coarsely grate the zucchini, quarter the tomatoes, dice the bell peppers and sun-dried tomatoes.
- Put all the prepared vegetables in a pot along with the pasta, spinach, basil, thyme, salt, pepper, vegetable broth, and milk. Bring the pot to a boil and let it simmer for about 20 minutes.
- 5 minutes before the simmering time is up, add your broccoli to the pot.
- Season to taste with salt and pepper and serve