Healthy One Pot Pasta Recipe

Name: Healthy One Pot Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tbsp olive oil; 1 small yellow onion (diced); 2 cloves garlic (minced); 12 oz 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

gf df nf v vg

By: Erin Antoniak • Updated On May 27, 2026

Jump to Recipe Jump to Video

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!

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

What type of pasta is the healthiest?

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!

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.

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!

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.

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!

Erin Antoniak

Healthy One Pot Pasta Recipe

4.92 from 47 votes

This healthy one pot pasta is loaded with broccoli, mushrooms, spinach, and a rich tomato sauce, all cooked together in a single pot in just about 25 minutes. It's gluten-free, veggie-packed, and easy enough for any weeknight!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings: 10 servings

Course: dinner, one-pot

Cuisine: American

Calories: 212

Ingredients Method Nutrition Video Notes

Ingredients

2 tbsp olive oil
1 small yellow onion diced
2 cloves garlic minced
12 oz 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

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

Calories: 212kcalCarbohydrates: 38gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 539mgPotassium: 693mgFiber: 6gSugar: 5gVitamin A: 3283IUVitamin C: 70mgCalcium: 86mgIron: 2mg

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.