This post is sponsored by Primal Kitchen. All opinions are my own.
Let’s face it, nobody likes the pile of dishes after cooking an epic meal! Don’t worry, I have you covered with this One-Pot veggie pasta.
This rigatoni pasta is tossed with a flavorful garlic marinara, and paired with tender veggies. It is super simple to make and can be modified by using what vegetables you already have on hand.
For this pasta I used rigatoni pasta. You can use any type of pasta that you have on hand. Just make sure to check the back of the package on what the recommended cooking time is. Depending on the type of pasta the time will differ.
I used fresh garlic minced. If you do not have fresh garlic, you can use garlic powder instead. I just recommend adding it when you add the oregano.
You can use dried or fresh oregano. If you do not have oregano I recommend using dried or fresh basil.
You can get as creative as you want when adding veggies to your pasta, the options are endless! For this pasta I used onions, squash, mushrooms, and spinach. Below are some other great veggies I recommended. Just keep in mind the cooking time will vary depending on the type of vegetable that you use.
Sun Dried Tomatoes
I used Primal Kitchen’s flavorful Roasted Garlic Marinara Sauce. I love using Primal Kitchens pasta sauce for its high quality ingredients and no artificial ingredients. To get your own jar of this tasty marinara sauce head to Primal Kitchen’s website and get 10% off your next purchase. Just use the code ITSALLGOODVEGAN. With this affiliate code I will receive a small commission.
Some of my favorite garnishes to add to this pasta bowl include…
Crushed Red Pepper
This One-Pot Veggie Pasta with Marinara Sauce is:
Packed with Veggies
If you make these One-Pot Veggie Pasta with Marinara Sauce I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
One-Pot Veggie Pasta with Marinara Sauce
- ½ tsp oil, substitute with filtered water
- 3 cloves garlic, minced
- ½ white onion, chopped
- ½ tsp salt
- 7 ounces of rigatoni pasta, substitute with a pasta of your choice
- 2 cups marnina sauce, I used Primal Kitchen’s Roasted Garlic Marinara Sauce, add more to thin the sauce
- 2 cups filtered water or vegetable broth
- ½ cup yellow squash, chopped into small pieces
- ½ cup zucchini, chopped into small pieces
- 1 ½ cups mushrooms, sliced
- 1 Tbsp nutritional yeast
- 1/4 tsp dried oregano
- 1/4 tsp dried basil, optional
- 1 cup fresh spinach, packed
- Heat a large pot on medium heat. Once warm, add the oil, onion, garlic, and cook for 2-3 minutes or until fragrant.
- Add the salt, pasta, water, yellow squash, zucchini, mushrooms, marinara sauce, oregano, basil, and mix until combined. Bring to a simmer and cook until the pasta is cooked completely, around 10-13 minutes, occasionally stirring, about every couple minutes. Based on what type of pasta you used will depend on the cooking time.
- Lastly, mix in the fresh spinach and nutritional yeast with the pasta.
- Taste your pasta and add additional seasoning (salt, pepper or oregano). If your pasta is too thick, add additional pasta sauce. Divide pasta into bowls and garnish with your favorite toppings.
- Leftovers will last in the refrigerator in an airtight container for 2-3 days.
Make it Your Own
- Add additional veggies to your pasta. The options are endless!.
- Substitute the rigatoni pasta with any type of pasta you have on hand.
- Garnish your pasta with fresh herbs, crushed red pepper, or cheese.