Vegetable Pasta – One Pot!

Ingredients

Scaled for your household (5 portions) · original serves 5

• Olive oil1 tbsp
• Garlic cloves2
  minced
• Brown onion1
  finely chopped
• Zucchini2
  halved lengthwise and sliced
• Red capsicum1
  sliced
• Corn cobs1 cup
  frozen or canned
• Broccoli1
  bite-size florets
• Dried pasta250 g
  ziti, penne or similar
• Tinned diced tomatoes800 g
• Vegetable stock375 ml
• Tomato puree (paste)2 tbsp
• Italian herbs1 tbsp
• Garlic powder1 tsp
• Dried chilli flakes (optional)½ tsp
  adjust to taste
• Salt1½ tsp
• Black pepper½ tsp
• Grated cheddar (optional)1½ cup
  optional
• Flat-leaf parsley (optional)1 tbsp
  optional

Method

1. 1

   Heat the olive oil in a large pot over medium heat. Add the garlic and onion and cook gently for 3–4 minutes until the onion is translucent.

   4 min
2. 2

   Increase the heat to medium-high, add the zucchini and capsicum and cook for about 1 1/2 minutes.

   2 min
3. 3

   Add the corn, crushed tomatoes, stock, tomato paste, Italian herbs, garlic powder, chilli flakes if using, salt and black pepper. Stir until the tomato paste dissolves.

4. 4

   When the liquid begins bubbling, reduce the heat to medium. Add the dry pasta, stir, then place the broccoli over the top and push it slightly into the liquid.

5. 5

   Cover with a lid and cook for 5 minutes.

   5 min
6. 6

   Remove the lid and cook for another 3–4 minutes, stirring frequently, until the pasta is nearly tender and most of the liquid has been absorbed.

   4 min
7. 7

   Stir through half the shredded cheese if using and adjust the seasoning. Scatter over the remaining cheese, cover for 1 minute to melt, then garnish with parsley and serve.

   1 min