One-Pot Pastas: The No-Fuss, Quick and Easy Way To Eat

It’s mid-week, you’ve worked all day, the house is a mess, and dinner still needs to be made. The very thought of a sink full of dishes is enough to get you dialing for take-out.

That’s where my latest obsession comes into play — one-pot pasta. Toss all the ingredients into the same pot, put the lid on, cook for about 10 minutes — done, easy. And when I say everything, I mean everything: veggies, spices, broth, and the uncooked pasta. It’s that simple. Dinner is done and the dishes are minimal. The only thing left to do? Dig in!

The following recipes are a few of my current favorites. They’re creamy, flavorful, and very easy to make. The trick to making great one pot pasta? Ross and stir, toss and stir! This will prevent clumping and sticking. In no time your veggies will be tender, and your pasta al dente and coated in a saucy goodness.

one pot pasta prep

Thai Peanut Pasta

Serves Four

  • 12 Ounces linguine
4 Cups vegetable broth
  • 1/2 Cup water
1 Tablespoon brown sugar
  • 4 Cloves garlic, thinly sliced
  • 1 Tablespoon tamarind paste
  • 1 Tablespoon soy sauce (and/or fish sauce, if desired)
  • 1/2 Teaspoon red pepper flakes
  • 2 Inches of a ginger root, sliced into 1/4 inch slices
  • 1 Large carrot, peeled and cut in 1/4 inch by 2 inch pieces
  • 1 Red bell pepper, cut in 1/4 inch by 2 inch pieces
  • 3 Green onions, sliced in half lengthwise and then in 2 inch pieces
  • 1 Cup roasted salted peanuts, chopped
  • 2 Tablespoons peanut butter

Just throw it all in


With the exception of cilantro, lime juice, and garnishes, place all ingredients in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated. Leave about one inch of liquid in the bottom of the pot — it will absorb as the pasta cools.

Season to taste with salt and pepper.

Remove slices of ginger and stir in cilantro and lime juice.
Recipe from Apron Strings

One Pot Vegan Orecchiette

Serves Four

  • 12 Ounces dry pasta*
  • 1/2 Small eggplant, cubed
  • 2 Cups cremini or button mushrooms, sliced
  • 3 Cloves garlic, minced and divided
  • 1.5 Cups vegan marinara sauce
  • 2 Cup water
  • 2 Tsp sea salt + more for eggplant
  • 1 Tsp ground black pepper
  • 2 Tbsp olive oil
    Optional: Fresh parsley or basil for finishing

Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you’re short on time, skip the eggplant and double the mushrooms.

Heat a large saucepan over medium-high heat. Add 2-3 Tbsp olive oil, the eggplant, and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover.

In the same saucepan, add the pasta, water, marinara sauce, and the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste).

Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente (this will vary depending on kind of pasta), but typically an average of 10 minutes will do. Remember to stir once or twice so it the pasta doesn’t stick to the pan.

Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point.

Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately.
Recipe from Minimalist Baker

Creamy Pumpkin Pasta

  • 8 Ounces linguine pasta
  • 4 Cups vegetable broth
  • 1 Cup pumpkin puree
  • 1/2 Cup white wine (I recommend Chardonnay or another wine that’s on the dry side)
  • 2 Tablespoons olive oil
  • 1/2 Medium onion, chopped small (about 1 cup)
  • 3-4 Large cloves garlic, peeled & minced (about 2 tablespoons)
  • 1/2 Teaspoon ground nutmeg
  • 1/8 Teaspoon crushed red pepper flakes (or more or less to taste)
  • 1 Teaspoon kosher salt plus more to taste
  • 1/4 Teaspoon freshly ground black pepper plus more to taste
  • 1 (4-Ounce) Log fresh goat cheese (chevre)*
  • 1 Small bunch parsley, chopped

Add all ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large heavy pot, or Dutch oven.

Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes are up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat.

Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits).

Stir and taste. Add additional salt and pepper if desired. Sprinkle with parsley.

*Sour cream or vegan sour cream may be substituted for the goat cheese, but the sauce may not thicken up quite as well.

Recipe from Kitchen Treaty

For more one-pot pasta wonders like Sausage and Spinach Tortellini, Chicken Fettuccini and Enchilada Pasta, follow this link from Buzz Feed Life

Written By:

Holly Brooke is a true B.C. gal. Having lived on the west coast most of her life, except for several years in the Kootenay's where she canoed and fished and lived in a tipi, she's very much at home outdoors and in the kitchen. ...

Comments are closed.