One pot, 25 minutes, and a serious amount of vegetables! That’s all it takes to make this Healthy One Pot Pasta Recipe. It’s gluten-free, naturally vegetarian, and packed with flavor thanks to a savory broth base and Rao’s pasta sauce. This is the kind of one pot meal I make on repeat!
A Quick Look: Healthy Pasta Recipe
- ✅ Recipe Name: Healthy One Pot Pasta
- 🕒 Ready In: ~25 minutes
- 👪 Serves: ~10
- 🍽 Calories: ~215 per serving
- 📋 Protein: ~12g per serving
- 🥬 Main Ingredients: Brown rice fusilli, broccoli, mushrooms, spinach, diced tomatoes, pasta sauce
- 📖 Dietary Info: Gluten-free, vegetarian, dairy-free (without parmesan)
- 🥣 Best For: Weeknight dinners, meal prep, family meals
The Most Delicious Healthy One Pot Pasta Recipe
My absolute favorite recipes are the ones that come out seriously good with almost no time invested. This healthy one pot pasta is one of them. During summer break especially, when the kids are home and everyone’s hungry by 5pm, I need dinner to be fast, filling, and something my family will actually eat! This healthy pasta is always my answer.
The best part is the one pot situation. It really uses just one pot! You throw the pasta in raw along with the broccoli, mushrooms, tomatoes, sauce, and broth, and it all cooks down together into this rich, flavorful, veggie-loaded dish. It’s also one of the more versatile recipes in my rotation, easy to customize based on what’s in your fridge, and just as good with chicken stock as it is with veggie!
Pair it with my Italian Chopped Salad or a Greek Cucumber Tomato Feta Salad on the side for a complete, balanced dinner.
If you’re a pasta lover like me, you’ll also want to check out my One Pot Chicken Parmesan Pasta and Pesto Baked Pasta, they’re reader favorites for a reason!
Table of contents
- A Quick Look: Healthy Pasta Recipe
- The Most Delicious Healthy One Pot Pasta Recipe
- Why You’ll Love This Easy One Pot Pasta
- Ingredients Needed
- Substitutions & Additions
- How to Make This Healthy One Pot Pasta Recipe
- Erin’s Expert Recipe Tips
- Frequently Asked Questions
- If you liked this recipe, you’ll want to try these!
Why You’ll Love This Easy One Pot Pasta
- Minimal cleanup. Everything cooks in one single pot! That means no colander, no separate sauce pan, and no pile of dishes waiting for you after dinner.
- Packed with vegetables. Between the broccoli, mushrooms, tomatoes, and a whole bag of spinach, this easy pasta delivers a serious serving of veggies in every bite.
- Ready in about 35 minutes. It’s genuinely one of the fastest, most hands-off dinners you can make on a weeknight without sacrificing flavor.
- Gluten-free and easily vegan. Made with brown rice fusilli and finished with optional parmesan, it’s naturally gluten-free and just as delicious without the cheese if you want to keep it dairy-free.
- The whole family will eat it. This is actually the kind of dinner that the whole family will enjoy!
Ingredients Needed
For this healthy pasta recipe, we’re going all-in with the veggies. Using onion, broccoli, mushrooms, tomatoes, pepper, and spinach, this is a vegetable-packed meal that provides key nutrients and lots of flavor! Here’s what you’ll need:
- Olive oil: Used to sauté the aromatics! Any neutral cooking oil works in a pinch.
- Yellow onion: Diced small so it melts into the sauce as everything cooks. White onion works too.
- Garlic: Fresh is always best here, but pre-minced from a jar works in a pinch if that’s what you have on hand.
- Brown rice fusilli: I love the Jovial brand, which is both gluten-free and holds up beautifully in this one-pot method. Any short pasta shape will work, though cooking times may vary slightly.
- Broccoli: Chopped into small florets so it gets perfectly tender alongside the pasta. Frozen broccoli can substitute in a pinch, just add it halfway through cooking.
- Sliced mushrooms: Baby bella or cremini work great.
- Diced tomatoes: One can adds juicy texture and acidity that balances the richness of the sauce. Fire-roasted diced tomatoes are a delicious upgrade if you have them on hand.
- Jarred pasta sauce: I use Rao’s for its clean ingredients and rich tomato flavor, but any quality marinara will work here.
- Low sodium stock: Cooking the pasta directly in broth (chicken or veggie) rather than water makes the whole dish taste so much more flavorful.
- Spices: You just need salt, pepper, dried oregano, and red pepper flakes for added flavor here.
- Fresh spinach: A whole bag gets stirred in right at the end and wilts down perfectly. Baby spinach is ideal, but regular spinach works too.
- Parmesan cheese: Freshly grated is always worth it here. Leave it off for a vegan-friendly version.
Substitutions & Additions
- Add protein: Stir in a can of white beans or chickpeas, or top with grilled chicken or Italian turkey sausage.
- Change up the veggies: Zucchini, bell peppers, or kale all work great in place of (or in addition to) the broccoli and mushrooms.
- Try a different pasta shape: Penne, rotini, or rigatoni all work well. Just note that regular wheat-based pasta may need more liquid (about ¼–½ cup extra) and slightly longer cooking time.
- Make it spicier: Double the red pepper flakes for more heat, or add a drizzle of chili oil before serving.
- Garlic cloves: Feel free to use garlic powder in place of regular cloves. For this recipe, 1/4 tsp powder can be used in place of 2 cloves.
How to Make This Healthy One Pot Pasta Recipe
Step 1: In a large sauce pan or dutch oven, heat olive oil over medium high heat. Add in onion and saute until translucent. Add in garlic for a quick minute until fragrant.
Step 2: Add in the rest of the ingredients, from the pasta to the red pepper flakes, and stir until everything is combined. Cover with lid and bring to boil.
Step 3: Once boiling, lower heat to medium-low and cook for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed. There can be a little liquid left as it will thicken as it continues to sit, but you don’t want it to be soup-y.
Step 4: Turn off the heat and add in bag of spinach. Stir and cover with lid. Let sit for 5 minutes. Stir and at this time most of the liquid should be absorbed.
Erin’s Expert Recipe Tips
- Add the spinach at the very end. Once the pasta is done and you’ve turned off the heat, that’s when the spinach goes in. Stir it in, cover, and let it sit for 5 minutes. It wilts perfectly without becoming mushy or overcooked.
- Don’t drain every last drop of liquid. Pull the pot off the heat when about 80–90% of the liquid is absorbed. It might look slightly saucy, but it will continue to thicken as it sits.
- Always use broth, not water. Cooking the pasta directly in stock instead of plain water builds an incredibly flavorful base. It’s one of those small swaps that makes a big difference. If you only have water, you will have to add extra salt!
- Chop the broccoli small. Smaller florets mean they’ll cook in the same amount of time as the pasta. Larger pieces may stay too firm, so break them down before adding to the pot.
- Storing leftovers: This pasta keeps wonderfully! Store in an airtight container in the refrigeratorfor 3 to 4 days. When reheating, add a splash of broth or water to loosen it up. It can also be frozen in individual portions for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.
Frequently Asked Questions
Generally, pasta made from whole grains, legumes, or alternative flours (like whole wheat, chickpea, lentil, or brown rice) tends to be the healthiest option since these varieties offer more fiber, protein, and nutrients compared to traditional refined white pasta. Because we use brown rice pasta and loads of veggies here, this is a great healthy pasta option!
The typical ratio for using fresh to dry herbs is 3:1. This recipe calls for 1 tsp of dried oregano, which means you’ll need 3 tsp if using fresh. Dried herbs are more concentrated and flavorful and therefore require smaller amounts.
Yes, you can use water instead of broth. I prefer using broth because it adds extra flavor, but feel free to use water if you don’t have any broth on hand.
If cooked properly, one pot pasta shouldn’t be overly liquidy when it’s finished cooking. Let the dish sit until 80-90% of the liquid is absorbed, and then expect it to thicken after it’s taken off of the hot burner.
The only non-vegan ingredient in this recipe is the parmesan, which is an easy ingredient to omit. When left out, you have vegan pasta!
If you liked this recipe, you’ll want to try these!
I’m sure most can agree that one pot meals are the best. Any meal that doesn’t create a disaster in the kitchen is a win in my book! Here are some more one pan recipes that you’re bound to love.
- Cabbage and Potato Skillet
- Honey Mustard Chicken Dinner
- Baked Chicken Fajitas
- One Pot Chicken Zucchini Bake
- One Pan Salmon Dinner
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Healthy One Pot Pasta Recipe
Ingredients
Method
- In a large sauce pan or dutch oven, heat olive oil over medium high heat.
- Add in onion and saute until translucent. Add in garlic for a quick minute until fragrant.
- Add in the rest of the ingredients, from the pasta to the red pepper flakes, and stir until everything is combined.
- Cover with lid and bring to boil.
- Once boiling, lower heat to medium-low and cook for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed. There can be a little liquid left as it will thicken as it continues to sit, but you don’t want it to be soup-y.
- Turn off the heat and add in bag of spinach. Stir and cover with lid. Let sit for 5 minutes. Stir and at this time most of the liquid should be absorbed.
- Top with freshly grated parmesan cheese.
Nutrition
Video
Notes
- Don’t add the spinach until the very end. Once the pasta is cooked and you’ve turned off the heat, stir in the whole bag of fresh spinach, cover with the lid, and let it sit for 5 minutes. It wilts perfectly without getting mushy!
- It’s okay if there’s a little liquid left. You don’t want soup-y pasta, but you also don’t need to cook it until every drop is gone. Pull it when about 80-90% of the liquid is absorbed — it will continue to thicken as it sits.
- Use broth instead of water. The recipe calls for it, and it really does make a difference! Broth adds so much more flavor to the base than plain water, so don’t skip it if you can help it.
Elizabeth says
I love this recipe and have been making it for years! I cook it for myself and eat it throughout the week. So comforting & veggie filled. Love adding ground turkey & using protein pasta.
Erin says
Hi Elizabeth, so happy you love it so much! 🙂
Brooklyn says
This has become one of our weekly dinner options! Love one pot options for those busy evenings.
Christine O’Dell says
This was delicious!! I’ve made similar dishes but this one was a keeper! I used a brown rice lentil pasta for the first time and that was tasty!
Erin says
Hi Christine, so happy you loved it and made it your own!!
Lauren says
Love this recipe, so easy to make and tastes delicious. I’ve made this several times.
Erin says
Hi Lauren, so glad you enjoyed it!!
Jess says
This meal was in ELW weekly meal plan for this coming week. I prepped it today and had some for lunch and oh my goodness! SO GOOD! This will be a new staple in our house.
Erin says
Hi Jess, so glad you enjoyed it! 🙂
Jenny St.Sauver says
Serves 10! With one box of pasta?
Erin says
Hi Jenny, yes! Let me know how yours comes out! 🙂
SM says
Hello. Just to be clear….we cook the pasta for 20 minutes?!
Erin says
Hi, 15-20 mins! 🙂
AJ says
Made as directed but added protein(mild ground sausage) and left off the parm cheese. It was delicious! Husband loved it and kids did not complain:)
Erin says
Hi AJ, so happy everyone loved it so much!!
DC says
We make a dish very similar to this using chickpea rotini and we add a pound of ground turkey for some protein. SO GOOD!!!!!! I’m going to try cooking it together with the rest of the ingredients and add the cooked ground turkey. I think it will be even more flavorful that way!
Erin says
Hi, so happy you loved it!! 🙂
Sorna says
Why are all the ingredients in such non-specific measurements? 1 “package, bag, can” etc. In my country all of these items come in different packages with weights. It’s pointless in a recipe. If I wanted to wing it I wouldn’t look for a recipe.
Hugo says
The recipe looks good, but pasta is omitted from the list of ingredients to cook.
Erin says
Hi Hugo, you add in the pasta in step 3 where it says, “Add in the rest of the ingredients, from the pasta to the red pepper flakes, and stir until everything is combined.” Hope this helps! 🙂
Alexis says
What is a recommended serving size?
Heather Han says
Hi! What size can of diced tomatoes do you us? 14 oz or 28 oz?
Erin says
Hi Heather, 14oz can! Let me know how your pasta comes out!
Stephanie says
I love this dish – I’ve made it a few times and it always comes out amazing! Question though, would it be possible to freeze it as well?
Erin says
Hi Stephanie, so ha0ppy you love it!! Yes, I recommend refrigerator for 3-4 days in an airtight container or you can freeze in the same container too!
Bonnie Jacques says
the can of diced tomatoes drained or not drained ?
I can’t tell by the video – it looks like drained
Erin says
Hi Bonnie, they are not drained.