One-Pot Creamy Veggie Pasta

ByRachael Ajmera, MS, RD Updated
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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

  • Loaded with colorful, fiber-rich veggies
  • Made with hearty, satisfying ingredients, like chickpea pasta and vegan ground beef
  • Creamy, cozy, and comforting flavors
  • Easy to reheat and perfect for meal prep
  • Made in just one pot for easy clean-up

What you’ll need

  • Chickpea pasta – Adds plant-based protein and fiber
  • Onion – Enhances the richness of the dish
  • Garlic – Boosts the aroma and flavor
  • Vegan ground beef – Provides the hearty, protein-packed base
  • Red bell pepper – Delivers natural sweetness and color
  • Carrots – Adds a pop of color and nutrients
  • Peas – Brings texture and flavor
  • Zucchini – Sneaks in extra veggies
  • Broccoli – Adds hearty texture and extra fiber
  • Crushed tomatoes – Forms the rich, saucy base
  • Vegetable broth – Softens the veggies and creates a creamy sauce
  • Mozzarella – Adds a creamy, melty finish
  • One-Pot Creamy Veggie Pasta
  • One-Pot Creamy Veggie Pasta

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

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, until softened.
  2. Add the garlic and vegan ground beef. Use a spatula to break it into chunks and cook for 3-4 minutes, or until browned.
  3. Stir in the bell pepper, carrots, peas, crushed tomatoes, vegetable broth, and spices.
  4. Add the pasta and broccoli and stir to combine.
  5. Cover and cook for 6-7 minutes, until the pasta is nearly tender.
  6. Uncover and cook for an additional 5 minutes to thicken the sauce.
  7. Stir in the cheese. Remove from the heat once the cheese is melted and fully combined.

FAQ

Yes — just adjust the cooking time slightly, as chickpea pasta tends to cook a bit faster than regular pasta.

Yes! Use a plant-based mozzarella or another melty vegan cheese.

Definitely. Lentils, crumbled tofu, tempeh, chickpeas, or even cooked beans would all work well.

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One-Pot Creamy Veggie Pasta
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One-Pot Creamy Veggie Pasta

A creamy, one-pot vegetarian pasta dish, loaded with colorful veggies for a nutritious, mess-free meal.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

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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