One-Pot Creamy Veggie Pasta
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Looking for a quick, healthy, and satisfying weeknight dinner that even the pickiest eaters in your family will love? Give this one-pot creamy veggie pasta recipe a shot. Packed with vibrant vegetables, hearty chickpea pasta, and melty cheese, it delivers comfort food flavor without the fuss. The best part: it’s all made in one pot and ready to eat in under 30 minutes, which means less cleanup and more time to relax.
Unlike traditional pasta dishes, this recipe uses protein-packed chickpea pasta, making it even more filling and nutritious. It’s a simple swap that can instantly upgrade the fiber content and overall nutrition profile of any pasta dish. Plus, it includes a variety of tasty veggies, like zucchini, broccoli, peas, carrots, and bell peppers.
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. Easy, flavorful, and nutritious, it’s definitely worth a spot in your weekly rotation.
Why you’ll love this recipe
What you’ll need
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.
How to make this recipe
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, until softened.
- Add the garlic and vegan ground beef. Use a spatula to break it into chunks and cook for 3-4 minutes, or until browned.
- Stir in the bell pepper, carrots, peas, crushed tomatoes, vegetable broth, and spices.
- Add the pasta and broccoli and stir to combine.
- Cover and cook for 6-7 minutes, until the pasta is nearly tender.
- Uncover and cook for an additional 5 minutes to thicken the sauce.
- Stir in the cheese. Remove from the heat once the cheese is melted and fully combined.
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One-Pot Creamy Veggie Pasta
Ingredients
- 2 tbsp olive oil
- 1 medium red onion diced
- 4 cloves garlic minced
- 12 oz vegan beef
- 1 medium red bell pepper diced
- 1/2 cup carrots diced
- 1/2 cup peas
- 1 large zucchini diced
- 1 28-oz can crushed tomatoes
- 2 cups vegetable broth
- 1 tsp coriander
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1 tbsp Italian seasoning
- 8 oz chickpea pasta or sub regular pasta
- 2 heads broccoli chopped into florets
- 1 cup shredded mozzarella cheese
- salt
- pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, until softened.
- Add the garlic and vegan ground beef. Use a spatula to break it into chunks and cook for 3-4 minutes, or until browned.
- Stir in the bell pepper, carrots, peas, crushed tomatoes, vegetable broth, and spices.
- Add the pasta and broccoli and stir to combine.
- Cover and cook for 6-7 minutes, until the pasta is nearly tender.
- Uncover and cook for an additional 5 minutes to thicken the sauce.
- Stir in the cheese. Remove from the heat once the cheese is melted and fully combined.
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