Cheap Veggie One-Pot Pasta Recipes for Easy Healthy Meals

One-pot pasta dishes are a godsend for anyone looking to whip up a delicious, wholesome meal without spending hours in the kitchen or breaking the bank. Perfect for busy weeknights, these recipes combine fresh vegetables, pasta, and simple seasonings all cooked together in a single pot.

Not only do they save on cleanup, but they also maximize flavor as the pasta absorbs all the juices and spices, creating a comforting and satisfying dish. If you’re a vegetarian or just want to add more veggies to your diet, cheap veggie one-pot pasta recipes are an excellent choice.

Easy to customize and packed with nutrition, they prove that eating healthy doesn’t have to be expensive or complicated.

In this post, I’ll share some of my favorite budget-friendly veggie one-pot pasta recipes that are perfect for families, students, or anyone looking for quick meals that don’t skimp on flavor. Whether you’re craving something tomato-based, creamy, or loaded with fresh garden veggies, there’s something here for you.

Plus, I’ll include tips to help you adapt these recipes to whatever you have on hand. Let’s get cooking!

Why You’ll Love This Recipe

These cheap veggie one-pot pasta recipes are beloved for many reasons:

• Budget-friendly: Use affordable pantry staples and seasonal vegetables to keep costs low.
• Minimal cleanup: Only one pot means less washing up and more time to relax.
• Nutritious and filling: Packed with fresh veggies, fiber, and complex carbs to keep you energized.
• Quick and easy: Ready in under 30 minutes, perfect for busy schedules.
• Highly adaptable: Swap veggies, herbs, or pasta shapes based on what you have available.

If you want to explore more wholesome vegetarian meals, check out Cheap Vegetarian Recipes For Families Everyone Will Love.

Ingredients

• 8 oz dry pasta (penne, fusilli, or spaghetti)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups mixed fresh vegetables (such as bell peppers, zucchini, spinach, or carrots)
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• Red chili flakes (optional, for a bit of heat)
• Fresh basil or parsley for garnish
• Grated Parmesan or vegan cheese (optional)

Equipment

• Large deep skillet or wide saucepan with lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Colander (for draining pasta if needed)

Instructions

1. Heat olive oil in your large skillet over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent (about 3-4 minutes).
2. Add the fresh vegetables (except spinach) and cook for another 5 minutes, stirring occasionally until slightly softened.
3. Pour in the can of diced tomatoes (with juices) and vegetable broth. Stir in the Italian seasoning, salt, and pepper. Bring to a gentle boil.
4. Add the dry pasta directly to the pot, making sure it is mostly submerged in the liquid. Cover with a lid and reduce heat to medium-low.
5. Cook for about 10 minutes, stirring occasionally to prevent sticking. If the liquid evaporates too quickly, add a splash more broth or water.
6. Stir in fresh spinach in the last 2 minutes of cooking until wilted.
7. Taste and adjust the seasoning, adding red chili flakes if you want a bit of heat.
8. Remove from heat and let it sit for a minute to thicken slightly. Serve garnished with fresh herbs and optional Parmesan or vegan cheese.

Tips & Variations

“One-pot pasta is all about flexibility! Feel free to swap in any vegetables you have on hand — mushrooms, kale, peas, or even frozen corn work wonderfully.”

• Make it creamy: Stir in 1/4 cup of cream, coconut milk, or cashew cream at the end for a luscious texture.
• Protein boost: Add canned beans or cooked lentils to make this dish more substantial.
• Spice it up: Try adding a teaspoon of homemade chili powder for extra flavor.
• Gluten-free option: Use gluten-free pasta or swap pasta for rice noodles.
• Herb swap: Use oregano, thyme, or rosemary instead of Italian seasoning for a different flavor profile.

Nutrition Facts

Serving Suggestions

This veggie one-pot pasta is perfect on its own as a quick weeknight dinner. Pair it with a simple green salad or some garlic bread for a more filling meal.

For a heartier option, serve alongside cheap bulk vegetarian recipes like lentil meatballs or roasted chickpeas.

Leftovers reheat beautifully, so consider making a double batch for lunch the next day. This dish also freezes well—just reheat gently on the stove with a splash of water or broth to loosen it up.

Cheap Veggie One-Pot Pasta Recipes Listicle

Classic Tomato & Veggie One-Pot Pasta

A bright and tangy tomato-based pasta loaded with bell peppers, zucchini, and fresh basil. Use canned tomatoes and frozen veggies to keep it budget-friendly.

Ingredients

• 8 oz penne pasta
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 1 cup frozen mixed vegetables
• 3 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Sauté onion and garlic in olive oil until soft.
2. Add frozen vegetables, cook 3 minutes.
3. Pour in tomatoes, broth, oregano, salt, and pepper.
4. Add pasta and cook until tender, stirring occasionally.
5. Garnish with fresh basil and serve.

Creamy Spinach & Mushroom One-Pot Pasta

This recipe uses plant-based milk and nutritional yeast for a creamy texture without dairy. Mushrooms and spinach add earthy flavors and nutrients.

Ingredients

• 8 oz fusilli pasta
• 1 tablespoon olive oil
• 2 cups sliced mushrooms
• 3 cloves garlic, minced
• 1 onion, diced
• 3 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 1/4 cup nutritional yeast
• 2 cups fresh spinach
• Salt and pepper to taste

Instructions

1. Heat oil and sauté onion, garlic, and mushrooms till soft.
2. Add broth, plant milk, and pasta.
3. Cook until pasta is al dente, stirring often.
4. Stir in nutritional yeast and spinach until wilted.
5. Season with salt and pepper and serve warm.

Mediterranean Veggie One-Pot Pasta

Inspired by Mediterranean flavors, this dish features olives, sun-dried tomatoes, and artichoke hearts. It’s zesty, colorful, and budget-conscious.

Ingredients

• 8 oz spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup pitted olives, sliced
• 1 cup canned artichoke hearts, chopped
• 3 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté garlic in olive oil until fragrant.
2. Add sun-dried tomatoes, olives, and artichokes.
3. Pour in broth, oregano, salt, and pepper.
4. Add pasta and cook until tender, stirring frequently.
5. Top with fresh parsley and serve.

For more incredible vegetarian pasta ideas, don’t miss our Amazing Vegan Pasta Recipes for Easy Delicious Meals.

Conclusion

Cheap veggie one-pot pasta recipes are a fantastic way to enjoy hearty, nutritious meals without spending a fortune or enduring long cooking sessions. These recipes are not only simple and quick but also endlessly adaptable to whatever vegetables and pantry staples you have on hand.

Whether you prefer a tangy tomato base, creamy sauce, or Mediterranean-inspired flavors, you can create satisfying dishes that please the whole family. Plus, the one-pot method makes cleanup a breeze, helping you get dinner on the table faster.

By embracing these easy recipes, you’ll find that cooking vegetarian meals doesn’t have to be complicated or expensive. For even more ideas to expand your plant-based repertoire, explore our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking!

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