Name: One-Pot Creamy Veggie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 2 cups red onion (diced (about 1 medium onion)); 4 cloves garlic (minced); 2 cups vegan ground beef; 1 cup red bell pepper (diced (about 1 medium bell pepper)); 1 cup carrots (diced (about 2 medium carrots)); 1/2 cup peas; 2 cups broccoli florets; 1 28-ounce can crushed tomatoes; 1 1/2 cups vegetable broth; 8 ounces rotini pasta; 1 cup shredded mozzarella cheese; 1 teaspoon ground coriander; 1 teaspoon garlic powder; 1/2 teaspoon oregano; 1 tablespoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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This One-Pot Creamy Veggie Pasta combines pasta, colorful vegetables, and a rich, creamy tomato sauce into one cozy meal. It’s hearty, family-friendly, and perfect for busy nights when you want something comforting without a sink full of dishes.

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Looking for a quick, healthy, and satisfying weeknight dinner that your family will love? Give this One-Pot Creamy Veggie Pasta recipe a try! Packed with vegetables, pasta, and melty Mozzarella cheese, it delivers comfort food flavor without all the fuss. The best part: it’s all made in one pot and ready to eat in just 30 minutes, which means less time cooking and cleaning up.

Whether you’re looking for a meatless dinner option, an easy way to sneak more veggies into your family’s menu, or a quick and satisfying pasta dish, this One-Pot Creamy Veggie Pasta checks all the boxes. Give it a shot and let me know how you like it!

Why you’ll love this One-Pot Creamy Veggie Pasta

It cooks in a single pot, so cleanup is quick and easy.
It’s packed with veggies, including broccoli, carrots, onions, bell peppers, and peas.
It comes together in just 30 minutes, making it perfect for busy nights.
It’s creamy, cozy, and comforting.
It’s family-friendly and picky eater-approved!

One-Pot Creamy Veggie Pasta ingredients

Olive oil helps soften the vegetables and creates the flavorful base for the sauce. Olive oil is my go-to, but any neutral oil will work!
Red onion adds a savory, slightly sweet flavor to the sauce. Yellow onion is fine too if that’s what you have on hand.
Garlic brings a bold, savory flavor to the pasta.
Vegan ground beef makes this pasta hearty and satisfying while adding a boost of protein. I used Gardein, but any brand works. If you’re using frozen vegan beef, there’s no need to thaw it before tossing it in the pot!
Red bell pepper adds sweetness, color, and a little crunch. It’s an easy (and delicious) way to pack even more veggies into this meal.
Carrots add natural sweetness. Make sure you dice them fairly small so they become tender as the pasta cooks.
Peas bring little pops of sweetness and color. Frozen peas work perfectly, and you don’t need to thaw them first.
Crushed tomatoes create the rich tomato base for the sauce.
Vegetable broth cooks the pasta while infusing it with extra flavor.
Coriander, garlic powder, oregano, and Italian seasoning give the sauce its cozy, Italian-inspired flavor.
Rotini pasta is perfect for holding onto the creamy sauce in every twist and turn. Feel free to substitute another short pasta shape if you’d like!
Broccoli florets add texture, color, and an extra serving of veggies. Be sure to cut them into bite-sized pieces so they cook faster.
Mozzarella cheese melts into the sauce to make it even more rich and creamy. Swap in your favorite dairy-free mozzarella to keep this recipe vegan.

How to serve this One-Pot Creamy Veggie Pasta

Enjoy with a simple Caesar salad for a cozy, restaurant-style dinner at home.
Serve with garlic bread or a crusty baguette to soak up any extra sauce.
Top each bowl with Parmesan, fresh parsley, or cracked black pepper before serving.
Sprinkle on a pinch of red pepper flakes for a little extra heat.
Round out the meal with a fresh fruit salad for an easy, balanced dinner.

Substitutions & variations

Vegan ground beef – If you’re not a fan of vegan ground beef, cooked or canned lentils, chickpeas, crumbled tempeh, chopped mushrooms, or another plant-based ground meat would also work!
Rotini pasta – Penne, fusilli, shells, or cavatappi all work well. Just keep an eye on the cooking time, as it might vary slightly.
Broccoli – Try adding cauliflower, zucchini, spinach, kale, mushrooms, or green beans instead. This recipe is a great way to use up whatever veggies you have in the fridge.
Red bell pepper – Orange, yellow, or green bell peppers all make great substitutes!
Mozzarella cheese – Feel free to use cheddar, Monterey Jack, Parmesan, or your favorite dairy-free shredded cheese instead.
Italian seasoning – I love using Italian seasoning to save time (and a few measuring spoons!). If you don’t have any on hand, use a combination of dried basil, oregano, thyme, and parsley instead.
Make it spicy – Stir in a pinch of red pepper flakes or a dash of hot sauce for a little extra heat.
Add more protein – Mix in a can of drained white beans or chickpeas to squeeze in extra protein and fiber.

Quick recipe tips

Get creative by swapping in other veggies, like cauliflower, spinach, mushrooms, or asparagus.

Garnish with fresh herbs like parsley or basil to boost the flavor.

Don’t overcook the pasta — it continues to soften while covered in the sauce, so undercooking it slightly keeps it from getting mushy.

Step-by-step instructions

Sauté the onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, until softened.
Brown the beef: Stir in the garlic and vegan ground beef. Cook for 3-4 minutes, breaking it into crumbles as it browns.

Add the vegetables and seasonings: Mix in the bell pepper, carrots, peas, crushed tomatoes, vegetable broth, coriander, garlic powder, oregano, Italian seasoning, salt, and black pepper.
Cook the pasta: Stir in the rotini and broccoli. Bring to a simmer, cover, and cook for 6-7 minutes, until the pasta is nearly tender.

Thicken the sauce: Remove the lid and continue cooking for 5-10 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
Add the cheese: Stir in the mozzarella until melted and creamy. Remove from the heat and serve immediately.

Make ahead & storage

Whether you’re making dinner ahead or saving leftovers for lunch, this One-Pot Creamy Veggie Pasta is easy to store and reheat. Here are a few quick tips.

Meal prep

Chop the vegetables: Cut the onion, bell pepper, carrots, and broccoli up to 2 days in advance and store them in airtight containers in the fridge.
Measure the ingredients: Measure out the seasonings and shred the cheese ahead of time to speed up cooking.
Cook ahead: Prepare the entire recipe up to 4 days in advance and reheat individual portions throughout the week.

Storing leftovers

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm on the stovetop or in the microwave with a splash of vegetable broth or water to loosen the sauce as needed.
Stir well: Give everything a good stir while reheating so the sauce becomes smooth and creamy again.

Freezing

Freeze for later: Let the pasta cool completely, then transfer to freezer-safe containers and freeze for up to 2 months.
Thaw overnight: Defrost in the fridge before reheating. Add a splash of broth as needed to restore the creamy consistency.

FAQ

Yes! Simply substitute your favorite gluten-free short pasta. Keep in mind that gluten-free pasta may cook a bit differently, so you may need to adjust the cooking time or add a bit more broth if needed.

Absolutely. Rotini works well because it holds onto the creamy sauce, but penne, fusilli, cavatappi, or shells are all great alternatives. Just note that the cooking time might vary slightly.

Cooked lentils, crumbled tempeh, chopped mushrooms, or another plant-based ground meat would all work well in this recipe.

This recipe is very flexible, so feel free to get creative. Mushrooms, zucchini, spinach, kale, cauliflower, corn, or green beans would all be delicious additions.

Yes! I’ve made this with chickpea pasta before and it’s great for adding extra protein and fiber. However, keep in mind that chickpea pasta cooks faster and absorbs liquid differently. Adjust the cooking time and liquid ratio as needed and note that it might end up a little softer.

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More mess-free meals

One-Pot Creamy Veggie Pasta

This One-Pot Creamy Veggie Pasta combines rotini, colorful vegetables, and a rich, cheesy tomato sauce into an easy one-pot meal. It's hearty, comforting, and perfect for busy weeknights!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 530kcal

Ingredients

2 tablespoons olive oil
2 cups red onion diced (about 1 medium onion)
4 cloves garlic minced
2 cups vegan ground beef
1 cup red bell pepper diced (about 1 medium bell pepper)
1 cup carrots diced (about 2 medium carrots)
1/2 cup peas
2 cups broccoli florets
1 28-ounce can crushed tomatoes
1 1/2 cups vegetable broth
8 ounces rotini pasta
1 cup shredded mozzarella cheese
1 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon oregano
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the garlic and vegan ground beef. Cook for 3-4 minutes, using a spatula to break the beef into crumbles, until lightly browned.
Stir in the bell pepper, carrots, peas, crushed tomatoes, vegetable broth, Italian seasoning, coriander, garlic powder, oregano, salt, and black pepper.
Add the rotini and broccoli, stirring well to combine.
Bring to a gentle simmer, then cover and cook for 6-7 minutes, stirring once or twice, until the pasta is nearly tender.
Remove the lid and continue cooking for 5-10 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
Stir in the mozzarella cheese until melted and fully incorporated. Remove from the heat and serve immediately.