My Healthy One Pot Pasta Recipe is an easy go-to meal for busy weeknights or hectic weekends! It’s a low-prep, nutrient-rich meal that’s ready in just about 35 minutes.
The most delicious healthy one pot pasta recipe
This weekend, I spent a bit of extra time outdoors and noticed how the feeling of spring is quite literally in the air. It was a bit warmer than usual, there were a bunch of birds flying around, and a few daffodils had even begun to pop up. With the spring season just around the corner, we will soon have an extra hour of sunlight in the evenings!
With that being said, I’m sure we can all agree that minimal time spent in the kitchen will be ideal the next dew weeks. We’ll want to be out and about riding bikes, playing catch, and soaking in all of the extra sunlight!
For days like that, my healthy one pot pasta dish is the perfect meal to make for dinner. It’s quick and easy, requires very minimal cleanup, and it’s delicious! Plus, it’s made in just one pot. You can’t beat that! This meal is perfect for busy weeknights when you need a meal that’s quick and effortless.
Using ingredients like onion, pepper, broccoli, and delicious pasta sauce, this is a zesty and flavorful meal that the entire family will enjoy. Expect this dish to become a staple on your kitchen table this spring!
Ingredients used to make healthy pasta
For this 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! For the liquid, I like to use broth for maximum taste.
- Olive oil
- Yellow onion
- Brown rice fusilli pasta
- Pasta sauce
- Red pepper flakes
Tools used for one pot pasta
This one pan pasta dish is about as low maintenance as it gets. To prepare it, you’ll need a cutting board and chopping knife, as well as a large sauce pot and lid. Be sure to have a stirring utensil to stir the pasta every few minutes.
If you’d like, you can use a dutch oven in place of a sauce pot.
How to make this healthy one pot pasta recipe
Nothing is easier than a one pot pasta recipe, and the directions below prove it. In just a few simple steps and a half hour’s time, you’ll have delicious, flavorful, zesty pasta. Here’s how it’s done:
To begin making your one pan pasta, heat the olive oil over medium heat in a large sauce pan or dutch oven. Add the onion and sauté until translucent. Add garlic and sauté with the onion for one minute.
Next, add the broccoli, mushrooms, tomatoes, pasta sauce, stock, salt, pepper, oregano, and red pepper flakes. Stir until everything is well combined.
Cover with a lid and bring to a boil.
Once boiling, lower the 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. However, aim to avoid a soupy consistency.
Next, turn off the heat and add the spinach. Stir and cover with a lid. Let sit for 5 minutes, and then stir. At this time, most of the liquid should be absorbed.
Remove from the heat. Top with freshly grated parmesan cheese, and enjoy!
Tips for making healthy pasta
Making pasta doesn’t have to be tricky! With proper guidance, it’s actually a simple cuisine, no matter what type you’re preparing. Here are answers to some pasta cooking questions that may help as you prepare this recipe.
If using fresh oregano, how much will I need?
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.
Can I use water instead of broth?
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.
Why did I end up with liquidy pasta?
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.
Will gluten-free pasta work in this recipe?
Yes, it will! In fact, the brand that I use in this recipe (Jovial) is gluten-free. You can really use any pasta, though cooking times may need to be adjusted depending on whether or not the pasta contains gluten. Additionally, more liquid (i.e. 1/4 – 1/2 cup) may be required for gluten-containing pasta. Check your brand of pasta and research accordingly.
How should I store leftovers?
Leftover pasta can be stored in the refrigerator for 3-4 days. Keep it in an airtight container to ensure that it stays fresh.
How do I make vegan-friendly one pot pasta?
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!
Substitution options for this healthy one pot pasta recipe
When making your own healthy pasta dish, there are a few ingredients with flexibility. If you have a different sauce on hand or are interested in using different noodles, you can! Here are some ingredient swaps that will work just fine.
- Yellow onion: I like using yellow onion for pasta, but it won’t make or break your recipe! You can use a red or white onion if that’s what you have.
- 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.
- Jovial Brown Rice Fusilli Pasta: For healthy pasta, Jovial’s pasta is my go-to. You can stick with the same brand, or use any pasta that you’d like. Just be sure to use 12oz.
- Rao’s Pasta Sauce: I absolutely love the taste of Rao’s, but you can use any sauce that you prefer.
More healthy one pot recipes
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.
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 12oz box brown rice fusilli pasta, uncooked (I used Jovial)
- 1 large head broccoli, chopped into small florets
- 1 package sliced mushrooms
- 1 can diced tomatoes
- 1 1/2 cups jarred pasta sauce (I used Rao’s)
- 3 cups low sodium stock (chicken or veggie)
- 1 tsp salt
- 1/2 pepper
- 1 tsp dried oregano
- 1/2 tsp red pepper flake
- 1 bag fresh spinach
- parmesan cheese for topping
- 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.
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