One Pot Veggie Pasta (Gluten Free)

4.50 from 4 votes

This vegetarian One Pot Veggie Pasta recipe is easy and healthy! It's gluten free and made with broccoli and zucchini using only one pan.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: veggie pasta, one pan veggie pasta, gluten free veggie pasta, summer vegetable pasta,

Servings:

Calories: 347kcal

6 cloves garlic
1 onion any color
1 bell pepper any color
1-2 zucchini squash or courgette yields 3 cups chopped
1 head broccoli yields 2 cups chopped
¼ tsp. kosher salt
¼ tsp. pepper
2 Tbsp. olive oil
2 ½ cups vegetable broth
1 24 oz. jar marinara sauce
3 cups gluten free short pasta such as rotini or penne or regular short pasta if not gluten free
1 tsp. Italian seasoning
2 Tbsp. tomato paste
1 cup Mozzarella cheese or cheese of choice
¼ cup Parmesan or Romano cheese
¼ cup fresh herbs such as basil or parsley optional

Mince 6 cloves of garlic and 1 onion. Dice 1 bell pepper (any color). Cut 1-2 zucchini squash into rounds and then quarters. Dice 1 head of broccoli into florets.
Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium high and add 2 Tbsp. olive oil. Once the oil is heated add the minced garlic and onions. Saute for 1-2 minutes, stirring often.
Add the diced peppers and zucchini. Saute for 2-3 minutes, stirring often.
Add the broccoli florets along with ¼ tsp. each kosher salt and pepper. Sauté for 4-5 minutes, stirring often.
Add 2 ½ cups vegetable broth and 1 24 oz. jar of marinara sauce to the pot. Stir until combined and bring to a boil.
Once the sauce is boiling add 3 cups GF pasta (or regular pasta if not gluten free) and 1 tsp. Italian seasoning. Stir until combined, reduce heat to low boil, cover, and cook for 10 minutes. Stir once or twice to prevent sticking.
After 10 minutes the pasta should be al dente. Add 2 Tbsp. tomato paste and stir until combined.
Sprinkle 1 cup of grated Mozzarella cheese (or cheese of choice) over the top along with ¼ cup Parmesan or Romano cheese. Cover and cook for another 1-2 minutes or until cheese is melted.
Serve with minced basil, parsley, or herb of choice. (optional)

It's best to use a short variety of pasta such as rotini or penne instead of spaghetti for this recipe as it cooks more consistently in the sauce.

Use a brand of gluten free pasta that you enjoy and does not become mushy as it cooks.

Regular pasta can be substituted for gluten free pasta if you are not gluten free.

Check the pasta around the 10-minute mark and make sure it is al dente and not mushy.