20-Minute Pasta With Vegetables Recipe
This 20-minute pasta with vegetables is a quick, nutritious meal perfect for busy days. Bursting with vibrant veggies and perfectly cooked pasta, it’s a one-pot wonder that's flavorful, satisfying, and easy to customize. Watch the video in the post for visual guidance!
Equipment
- Measuring cups and spoons
- Large pot or deep skillet
- Ladle or serving spoon
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
Ingredients
- ½ tbsp veggie bouillon powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 3 garlic cloves minced
- 1¼ cup passata
- 1 cup red pepper chopped
- 1 cup zucchini chopped
- 2 cups water
- ½ cup canned coconut milk
- ½ tsp paprika
- 8 oz dry pasta gluten-free or regular
- 1 medium yellow and red bell peppers
- ½ tsp black pepper
- 1⅔ cups broccoli florets
Instructions
- Combine all ingredients in a large pot or deep skillet and mix well.
- Boil over high heat, then reduce to low and cook for 12 minutes, stirring occasionally, until the pasta is al dente.
- Adjust cooking time based on pasta type.
- Serve with fresh herbs and enjoy!
Notes
- Stirring frequently prevents sticking and ensures even cooking.
- Gluten-free pasta cooks faster, so monitor closely.