Creamy One-Pot Veggie Pasta

Ingredients

• 1 tbsp olive oil
• 1 medium red onion (finely chopped)
• 2 large garlic cloves (chopped)
• 1 medium red bell pepper (diced)
• 1 medium zucchini (diced)
• 250 g mushrooms (sliced)
• 2 tbsp tomato paste
• 1.5 tsp Italian seasoning mix (dried herbs)
• 500 ml vegetable stock (or water)
• 500 ml pasta sauce
• 250 g short pasta (uncooked (penne, rigatoni, or fusilli))
• 125 g light mozzarella (grated)
• to taste salt (to taste)
• to taste black pepper (freshly ground)
• 2-3 tbsp Parmesan or vegetarian hard cheese (grated, for serving (optional))

Instructions

1. 1

   Heat the olive oil in a large deep pan or Dutch oven over medium heat. Sauté the onion, garlic, and red pepper for 3-4 minutes until softened and fragrant.

2. 2

   Add the zucchini and mushrooms to the pot and cook for 1-2 minutes. Stir in the tomato paste, Italian seasoning mix, vegetable stock, pasta, and pasta sauce, tossing well to combine.

3. 3

   Bring the mixture to a boil, give the pasta a good stir, then lower the heat to medium-low. Cover with a lid and simmer for 10 minutes or until the pasta is al dente.

4. 4

   Stir in the mozzarella and cover the pan for 1-2 minutes to allow the cheese to melt.

5. 5

   Season to taste with salt and black pepper. Divide into bowls and serve with grated Parmesan on top if desired.

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