One Pot Veggie Pasta (Gluten Free)

This gluten free One Pot Veggie Pasta is a flavorful vegetarian meal! It's made with broccoli and zucchini, marinara sauce, and cheese.

When it comes to weeknight dinners, it doesn't get any easier than one pot meals. This Veggie Pasta is made in one pot with lots of vegetables in a rich tomato sauce and topped with melted mozzarella.

If you like pasta and fresh vegetables and you hate doing dishes as much as I do, you're going to LOVE this dish. It's packed with veggies, takes a little more 30 minutes to prepare and won't leave you with a mountain of dishes in the sink.

The great thing about this dish is that the pasta cooks in the sauce, which gives it great flavor and cuts down the need for extra pots and pans. It's also simmered with sauteed garlic, onions, bell peppers, zucchini, and broccoli.

This pasta can be made with your favorite brand of jarred marinara sauce and topped with both mozzarella and Parmesan cheese, giving the dish a bit of decadence.

It can be garnished with fresh basil or parsley for extra color and flavor. This dish is a healthy vegetarian meal that's also hearty and easy enough for a weeknight meal.

Jump to:

• What Vegetables Can Be Added To Pasta?
• Ingredients For One Pot Veggie Pasta
• Which Gluten Free Pasta Is Best?
• Which Pot Is Best For One Pot Pasta?
• How To Make One Pot Veggie Pasta
• How Long Does One Pot Pasta Take To Cook?
• What To Serve With Vegetable Pasta
• How Long Does Vegetable Pasta Last In The Fridge?
• Can It Be Frozen?
• One Pot Veggie Pasta (Gluten Free)

What Vegetables Can Be Added To Pasta?

Pasta dishes are a great way to incorporate more vegetables into our diet. A handful of fresh veggies sautéed along with some garlic, onions, and olive oil is the perfect addition to pasta of all shapes and sizes.

Technically, you can add any variety of vegetables to a pasta dish like this one, but it's best to choose veggies with a similar cooking time. Keep in mind that cooking times may vary when it comes to fresh vegetables.

Hearty vegetables like carrots and green beans have a longer cooking time, so I don't recommend using them.

I recommend choosing vegetables with a similar cooking time and texture, so that everything cooks evenly. This helps to ensure that all of the veggies are tender, but not mushy, nor are they tough and undercooked.

This recipe is made using bell peppers, zucchini, and broccoli, which all have a similar cooking time. For the best results, it's best to choose veggies that will all finish cooking in that same time frame.

Here are vegetables that are great added to pasta:

• Bell Peppers
• Zucchini
• Summer Squash
• Broccoli
• Broccolini
• Mushrooms
• Asparagus
• Snap Peas
• Eggplant
• Spinach, Kale, or Hearty Greens

Ingredients For One Pot Veggie Pasta

Here's what you'll need to make it.

• 6 cloves Garlic
• 1 small Onion (any color) (can sub 2 shallots)
• 1 Bell Pepper (red, orange, or yellow)
• 1-2 Zucchini or Summer Squash (yields 3 cups diced)
• 1 head Broccoli (yields 3 cups broccoli florets)
• 2 Tbsp. Olive Oil
• ½ tsp. each Kosher Salt and Pepper
• 2 ½ cups Low Sodium Vegetable Broth
• 1 24 oz. jar Marinara Sauce
• 3 cups Gluten Free Short Pasta (such as fusilli, rotini, or penne) (can use regular short pasta if not gluten free)
• ½ tsp. Italian Seasoning
• 1-2 Tbsp. Tomato Paste
• 1 cup shredded Mozzarella Cheese
• ¼ cup grated Parmesan, Asiago, or Romano cheese
• Fresh basil, parsley, or herbs of choice (optional)

Which Gluten Free Pasta Is Best?

For this dish, I recommend a quality brand of gluten free short pasta, such as fusilli, rotini, farfalle, or penne. Using a short pasta ensures that it cooks evenly for optimal texture.

When it comes to gluten free pasta, it's very important not to overcook it. Gluten free pasta overcooks easily and can become quite mushy when overcooked. Make sure to keep an eye on the time and cook the pasta just until al dente.

It's also important to choose a high quality brand of gluten free pasta that yields consistently good results. I love the Brown Rice Fusilli (or any brown rice short pasta) from Jovial. Tinkyada also has a great line of brown rice short pasta.

Feel free to use any brand of short pasta if gluten is not an issue for you.

Which Pot Is Best For One Pot Pasta?

When it comes to this One Pot Veggie Pasta, I recommend a braising pan or Dutch oven (I love a cast iron braising pan or Dutch oven) with a cover. It's important that the pot used has a cover or lid.

Cast iron is great because it distributes heat evenly, which allows all of the ingredients to cook evenly. This is especially important when all of the ingredients are cooked in the same pot.

Make sure to use a pot that is large enough to hold all of the ingredients. I recommend a pot that is 3.8 quarts or larger so that all of the ingredients fit nicely as they cook.

You can also use any type of heavy-bottomed soup pot with a cover.

How To Make One Pot Veggie Pasta

As far as pasta dishes go, this one is super easy to prepare.

All that's needed is to mince the garlic and onions, chop the vegetables, and shred the cheese.

The aromatics and vegetables are sauteed in olive oil and then combined with jarred marinara sauce, vegetable broth, and uncooked pasta. The whole thing cooks on the stove top until the pasta is al dente.

Shredded cheese is added at the end of the cooking process and cooked until melted.

1. Start by mincing 6 cloves of garlic and 1 small onion (any color). You can also use 2 shallots in place of the onion. Shallots have a slightly sweeter and less pungent.
2. Dice 1 bell pepper (I recommend a sweeter color such as red, yellow, or orange). Green bell peppers have a less sweet, more vegetal flavor.
3. Slice 1-2 zucchini or summer squash and then cut the slices into quarters (yields 3 cups diced zucchini).
4. Chop 1 head of broccoli into florets (yields 3 cups broccoli florets).
5. Place a braising pot or Dutch oven onto the stove top and heat to medium-high. Once heated, add 2 Tbsp. of olive oil.
6. Once the oil is heated, add the minced garlic, onions, and bell peppers. Saute for 5-6 minutes, stirring often.
7. Add the diced zucchini or summer squash and broccoli florets, along with ½ tsp. each of kosher salt and pepper. Saute for 6-8 minutes, or until the vegetables have softened slightly.
8. Pour 2 ½ cups of low sodium vegetable broth into the pot along with one 24 oz. jar of marinara sauce and ½ tsp. of Italian seasoning. Stir until combined and then bring to a boil.
9. Once the mixture is boiling, add 3 cups of gluten free short pasta (or regular short pasta if not gluten free) and stir until combined.
10. Reduce the heat to a low boil, cover, and cook for 10 minutes, stirring a few times to prevent the pasta from sticking to the bottom (the dish will be very 'saucy' at this point).

How Long Does One Pot Pasta Take To Cook?

As mentioned, it's important to keep an eye on the cooking time, as gluten free pasta tends to overcook easily and can become mushy.

I recommend checking the pasta at the 10-minute mark. It should be just al dente at this point.

1. After 10 minutes, remove the lid and check to see that the pasta is cooked just until al dente. Add 1-2 Tbsp. of tomato pasta to the pasta and stir until completely combined (this will help to thicken up the pasta sauce a bit).
2. At this point, sprinkle 1 cup of shredded mozzarella cheese over the top as well as ¼ cup of grated Parmesan cheese.
3. Cover the pot with the lid once again and cook for another 2 minutes, or just until the cheese has melted.
4. When the pasta is fully cooked, the vegetables are tender, but not mushy, and the cheese is melted, remove the pot from the heat.

Feel free to use any cheese that melts nicely in place of mozzarella. Provolone, fontina, or white cheddar are all great options.

You can use grated Asiago or Romano cheese instead of Parmesan.

Feel free to add more cheese if you prefer a cheesier pasta.

What To Serve With Vegetable Pasta

Italian pasta dishes like this are always great with some fresh minced herbs like basil and parsley.

This is a versatile dish that can be served on its own, or paired with any number of side dishes. I always love a bright and tangy side salad like a green salad, Caesar salad, or a crunchy pea salad with an Italian pasta.

It can also be served with some crusty bread, or a side like this Italian green bean salad, Parmesan roasted cauliflower, or roasted green beans.

Vegetable pasta is great served with a Mediterranean appetizer like Kalamata olive tapenade or roasted mushroom tapenade.

Love vegetarian Italian dishes? Don't miss these recipes!

• Vegetarian Mediterranean Pasta
• Spring Vegetable Risotto
• Pesto Vegetable Pasta
• Mushroom Arugula Pizza
• Spinach Walnut Pesto
• Mushroom Olive Pasta
• Famers Market Pizza
• Green Pasta Sauce

How Long Does Vegetable Pasta Last In The Fridge?

Any leftover pasta may be stored in the refrigerator for 2-3 days in an airtight container.

Make sure to allow the pasta to cool completely before transferring to the fridge for storage.

Can It Be Frozen?

Veggie pasta is one of those dishes that's best enjoyed right away or within a few days, so I do not recommend freezing it.

Love vegetarian pasta? Check out these recipes!

• Roasted Vegetable Pasta Bake
• Garden Vegetable Lasagna
• Skillet Vegetable Lasagna

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Shrimp Coconut Curry

One Skillet Chicken Pot Pie

One Pot Beef and Broccoli

Greek Lemon Oven Roasted Chicken Thighs