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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!
While this is cooking, you can make my easy Chocolate Protein Mug Cake as the perfect dessert.
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
- Garlic
- Brown rice fusilli pasta
- Broccoli
- Mushrooms
- Tomatoes
- Pasta sauce
- Stock
- Salt
- Pepper
- Oregano
- Red pepper flakes
- Spinach
- Parmesan
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.
Healthy One Pot Pasta Recipe
Ingredients
- 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
Instructions
- 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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Dawn says
Would this be the same amounts and cook time if using a whole wheat pasta?
Erin says
Hi Dawn, yep all the same. Let me know how yours comes out!!
Dani says
If wanted to add ground beef or turkey, when would I add it? Thanks!
Erin says
Hi Dani, when you are sautéing the onions! Let me know how it comes out for you!!
Taylor Bergman says
This recipe was delicious!
★★★★★
Erin says
Hi Taylor, so happy you loved it!! 🙂
Liese Zitzkat says
This was absolutely delicious and I’ll DEFINITELY make it again. My only issue was that the pasta came out overcooked. Next time I’ll add a little less chicken stock so I won’t have to cook it as long.
★★★★★
Erin says
Hi Liese, so happy you liked it and good idea!
Kay says
I LOVE this recipe! So healthy and easy. I also love that it’s packed with veggies. One question…is the carb count correct? 75.4 g seemed high for all the goodness packed into this.
Erin says
Hi Kay, so glad you loved it and that’s what my calculator said but feel free to use your own calculator if you’d like!
Rita says
Hi! this looks delicious. I’m a little confused, is the pasta precooked? or was it meant to be cook altogether with the vegetable and pasta sauce? Thanks! can’t wait to try it
Erin says
Hi Rita, thanks and you cook the pasta in the pot in step 3 when you add it. Hope this helps!
Jenna says
Hi, can you clarify when you add the pasta?
Erin says
Hi Jenna, in step 3! Let me know how it comes out!
Callie Hern says
By far the best easy dinner to impress people. This is one of my grandfathers favorite meals we make for him too, he always requests it!
Erin says
Hi Callie, so happy everyone loved it!!
Sydney says
Just wanted to say I love this recipe and I use it quite frequently! Such a great healthy go-to meal and I love that it makes enough where I have leftovers for days.
★★★★★
Erin says
Hi Sydney, so happy you love it so much!
Jocelyn says
Such a quick, simple, nutritious and delicious family dinner! I made it for us and we all loved it. Thank you!!!
★★★★★
Erin says
Hi Jocelyn, so happy you loved it!!
maggie says
How is 12oz pasta enough for 10 servings??
Erin says
Hi Maggie, there are a lot of other things included in the recipe that bulk it up so it is plenty! 🙂
Erin ODonnell says
Is it possible to give this recipe more than 5 stars???? I looked on Erin Lives Whole for inspiration before going grocery shopping this morning and came across this amazing recipe. Just ate it for dinner and WOW it was amazing and will now become a new staple in our house. The pasta is such a fluffy texture and the veggies give it so much flavor. We added zucchini instead of the mushrooms. Loved having a more healthy pasta option. All of the directions for the recipe were spot on! Delicious!!!!
★★★★★
Erin says
Hi Erin, I am so glad you loved it so much and made it your own!!
Christine says
Very excited to make this, but how many portions does it make? The nutrition label says 10, but that seems a bit high to me. I was planning on portioning for about 4-6 servings!
Erin says
Hi Christine, it will make about 8 large servings. You can cut the recipe in half if you want. Let me know how it comes out!
midori says
just made this and it is so good, easy, and healthy! make sure to use a really large pan
★★★★★
Erin says
Hi Midori, so glad you loved it! 🙂
Morgan says
This was so delicious! Love that you can basically throw everything in the pot and leave it to cook without much maintenance!
★★★★★
Erin says
Hi Morgan, so glad you loved it!!
Meaghan says
made this for dinner last night and HOLY COW it was so yummy, i was surprised with the amount of flavor. So good, tons of veggies and so easy. Made some turkey meatballs to go with. ELW does it again!
★★★★★
Erin says
Hi Meaghan, so glad you loved the pasta! 🙂
Meaghan says
made this for dinner tonight and HOLY COW it was so yummy, i was surprised with the amount of flavor. So good, tons of veggies and so easy. Made some turkey meatballs to go with. ELW does it again!
★★★★★
Erin says
Hi Meaghan, so glad you loved the pasta! 🙂