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!
Servings 4 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.
Nutrition
Calories: 530kcal | Carbohydrates: 82g | Protein: 31g | Fat: 10g | Fiber: 15g