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    Gastronotherapy » Recipes » Favorites

    Vegetarian One Pot Pasta with Tomato Mascarpone Sauce

    Published: Jul 19, 2021 · Modified: May 8, 2023 by MaryAnne · 14 Comments

    Jump to Recipe Print Recipe

    A quick and easy vegetarian one pot pasta with fresh tomatoes, zucchini, & basil, and a rich and creamy sauce that will keep you coming back for more. Ready in just 35 minutes, this easy pasta with veggies is perfect for when you need to get dinner on the table fast!

    one pot vegetarian pasta in a large bowl with spoon.

    I've only recently hopped on the "one pot pasta" bandwagon. I admit that I was skeptical at first, but it really is a genius cooking hack. Why cook your pasta separately from the sauce when you can cook them together in one pot, creating a thicker sauce??

    We are utilizing our summer bounty in this vegetarian pasta by incorporating zucchini, juicy tomatoes, and fresh basil. Everything is cooked in one large pot, so clean-up is a breeze.

    Serve this meatless pasta dish al fresco with a glass of refreshing cucumber ginger water or a sparkling grapefruit cocktail.

    Jump to:
    • ⭐️ Why This Pasta Is The Best
    • 🍅 Ingredient Notes
    • 📝 Variations and Substitutions
    • 🔪 How To Make Vegetarian One Pot Pasta
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🍝 More Vegetarian Pasta Recipes
    • Vegetarian One Pot Pasta Recipe

    ⭐️ Why This Pasta Is The Best

    • Quick and Easy: This entire recipe is cooked in one pot for ease and simplicity, and it's ready in just 35 minutes. For more easy veggie pasta recipes, try my summer tortellini salad, creamy tahini pasta, and caramelized shallot pasta.
    • Simple and flavorful vegetarian weeknight meal
    • Healthy and nutritious: Packed full of zucchini, tomatoes, onion, garlic, and basil
    • Thick, rich, velvety and creamy
    • Freezer-friendly recipe

    🍅 Ingredient Notes

    recipe ingredients arranged on a table.
    • Yellow onion - You can also use a red onion or 3 shallots as a substitute.
    • Garlic - I recommend using fresh garlic for optimal flavor.
    • Zucchini - Any type of summer squash will work here. Use it to make my zucchini risotto!
    • Tomatoes - Fresh or canned will work just fine.
    • Mascarpone cheese - an Italian cheese made from heavy cream and citric acid, which thickens the cream. Similar to cream cheese, it adds rich and slightly sweet flavor to both savory and sweet dishes. Use your leftover cheese to make no-bake tahini cheesecake or pasta with scallops and bacon.
    • Fresh basil - Always use fresh herbs whenever possible, but dried basil will work here as well.

    📝 Variations and Substitutions

    • Pasta shapes. Try different pasta shapes each time you make this, and see which one you like best. I like rotini for this dish because it holds the thick sauce really well, but penne, fusilli, and orecchiette would all work great as well.
    • Make vegan/dairy-free: Use any vegan cream or cream cheese for the mascarpone cheese.
    • Make gluten-free: Substitute gluten-free pasta for a gluten-free meal.
    • Add protein. For an even heartier dish, add your favorite protein, like tofu or chickpeas.
    • Make spicy: Add ½ teaspoon of red pepper flakes before serving for a slight pop of heat.
    • Use cream cheese. If mascarpone cheese isn't available at your local market, you can substitute cream cheese for a similar flavor.
    • Italian seasoning. Make your own homemade italian seasoning to replace the dried oregano.
    • Substitute vegetables. Depending on the season, use your favorite vegetables. Asparagus, broccoli, squash, and Swiss chard would all taste great.
    • Use marinara sauce. If tomato paste is not available, substitute marinara sauce for a similar flavor. Because it contains more water, you won't need to add water to thin out your sauce (and your sauce won't be as thick and creamy using marinara).
    large bowl of vegetarian pasta garnished with fresh basil with two forks on the side.

    🔪 How To Make Vegetarian One Pot Pasta

    *See recipe card below for printable instructions.

    In a Dutch oven or large pot, heat olive oil over medium-low heat. Add onions and sauté until translucent, about 5-6 minutes. Add garlic and oregano, and cook for an additional minute.

    Add tomatoes, zucchini, tomato paste, salt, and pepper and stir to combine. Cook for another 4-5 minutes.

    onions, tomato, and zucchini cooking in a Dutch oven.

    Pour boiling water and rotini pasta into the pot. Give it a stir and simmer for 10-12 minutes. You may need to adjust the heat to low if it reaches a rapid boil and starts to splatter. Remove from heat.

    Water and pasta added to pot with cooked onion and zucchini.

    Add mascarpone and basil and stir thoroughly. If mixture is too thick, add an additional tablespoon or two of hot water. Garnish with additional basil and serve immediately.

    Mascarpone cheese and bail added to pasta mixture cooking in a Dutch oven.

    👩🏼‍🍳 Expert Tips

    • Storage: Place in an air-tight container in the refrigerator for up to 4 days.
    • How to freeze: After completely cooled, transfer to a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
    • How to reheat: Place in a saucepan, add 1 tablespoon of water, and reheat over medium-low heat on the stovetop for 8-10 minutes, until heated thoroughly.
    • Don't skimp on the salt. Although the amount of salt listed (1 ½ teaspoons) may seem like a lot, you aren't adding any salt to the pasta water, so the dish is not overly salty at all.
    • Adjust sauce to your desired consistency. If the sauce is too thick and you want to thin it out a bit, add hot water one tablespoon at a time until desired consistency is achieved.
    • How to serve: This creamy vegetarian pasta would be fantastic accompanied by apple gorgonzola salad, shaved fennel salad, or creamy gazpacho.
    fork lifting up bite of pasta with sauce with another bowl in background.

    💬 Frequently Asked Questions

    Why are shorter or smaller pastas better for one pot pasta dishes?

    Longer and/or bigger types of pasta can take longer to cook, and they can stick together when added to one pot pasta.

    Is one pot pasta starchy?

    When cooked correctly, one pot pasta should not become starchy. Pasta becomes starchy when its overcooked, so be sure the follow the recipe instructions for perfectly cooked pasta.

    What are two important things to remember when cooking pasta?

    Two key things to remember when making pasta is to salt your water and not to overcook your pasta. In this one pot pasta recipe, the salt is added with our veggies, making it well-seasoned.

    🍝 More Vegetarian Pasta Recipes

    • tortellini salad in a white bowl with a wooden spoon and tomatoes on the side.
      Summer Tortellini Salad
    • caramelized shallot pasta with greens in a white bowl garnished with parsley and cutting board in background with chopped parsley
      Alison Roman's Caramelized Shallot Pasta (without anchovies)
    • miso roasted soba noodles in a white bowl.
      Easy Miso Noodles
    • Broccoli pasta bake with plates, parsley, serving spoon, and a white napkin.
      Cheesy Broccoli Pasta Bake

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook.

    Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!

    one pot vegetarian pasta in a large bowl with spoon.

    Vegetarian One Pot Pasta Recipe

    Author: MaryAnne
    A quick and easy vegetarian one pot pasta with fresh tomatoes, zucchini, & basil, and the rich and creamy tomato mascarpone sauce will keep you coming back for more. Ready in just 35 minutes, it's perfect for when you need to get dinner on the table fast!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine American, Italian
    Servings 6 servings
    Calories 303 kcal

    Ingredients
      

    • 2 Tablespoons extra-virgin olive oil
    • 1 yellow onion, chopped
    • 4 garlic cloves, minced
    • ½ teaspoon dried oregano
    • 2 tomatoes, diced
    • 1 zucchini, diced
    • 1 (6-ounce) can tomato paste
    • 1 ½ teaspoons salt
    • ¼ teaspoon black pepper
    • 12 ounces rotini pasta
    • 3 cups boiling water
    • 3 Tablespoons mascarpone cheese
    • ½ cup fresh basil, chopped

    Instructions
     

    • In a Dutch oven or large pot, heat olive oil over medium-low heat. Add onions and sauté until translucent, about 5-6 minutes. Add garlic and oregano, and cook for an additional minute.
    • Add tomatoes, zucchini, tomato paste, salt, and pepper, and stir to combine. Cook for another 4-5 minutes.
    • Pour boiling water and rotini into the pot. Give it a stir and simmer for 10-12 minutes. You may need to adjust the heat to low if it reaches a rapid boil and starts to splatter. Remove from heat.
    • Add mascarpone and basil and stir thoroughly. If mixture is too thick, add an additional tablespoon or two of hot water. Garnish with additional basil. Serve immediately.

    Notes

    • Storage: Place in an air-tight container in the refrigerator for up to 4 days.
    • How to freeze: After completely cooled, transfer to a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
    • How to reheat: Place in a saucepan, add 1 tablespoon of water, and reheat over medium-low heat on the stovetop for 8-10 minutes, until heated thoroughly.
    • Don't skimp on the salt. Although the amount of salt listed (1 ½ teaspoons) may seem like a lot, you aren't adding any salt to the pasta water, so the dish is not overly salty at all.
    • Adjust sauce to your desired consistency. If the sauce is too thick and you want to thin it out a bit, add hot water one tablespoon at a time until desired consistency is achieved.
     

    Nutrition

    Calories: 303kcalCarbohydrates: 46gProtein: 9gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 594mgPotassium: 258mgFiber: 3gSugar: 3gVitamin A: 283IUVitamin C: 8mgCalcium: 43mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Barbara J Haner

      July 19, 2021 at 11:56 am

      5 stars
      I love one pot dinners! This is quick and ingredients on hand. Just have to get the cheese next time I go to the store. Thank you!

      Reply
      • Gastronotherapy

        July 19, 2021 at 2:25 pm

        You are welcome! 🙂 It's super creamy and delicious!

        Reply
    2. Tara

      July 22, 2021 at 11:44 am

      5 stars
      Such a wonderful use of summer vegetables! I love how easily the pasta comes together all in one pot too. Looks so good!

      Reply
      • Gastronotherapy

        July 22, 2021 at 1:34 pm

        Thanks, Tara! Yes - cooking everything in one pot makes it so easy!

        Reply
    3. serena

      July 22, 2021 at 11:50 am

      5 stars
      I love one-pot pasta. This is so great for a weeknight meal. Simple and delicious

      Reply
      • Gastronotherapy

        July 22, 2021 at 1:35 pm

        Agreed, Serena!

        Reply
    4. Lima Ekram

      July 22, 2021 at 1:22 pm

      5 stars
      I loved how the mascarpone transformed the dish - I have used cream cheese before but not mascarpone - made it super creamy and delicious!

      Reply
      • Gastronotherapy

        July 22, 2021 at 1:37 pm

        Thanks, Lima! Yes, the mascarpone makes it super creamy! And a little bit goes a long way, so you don't need to use much at all.

        Reply
    5. Jac

      July 22, 2021 at 1:27 pm

      5 stars
      Definitely love one-pot recipes especially pasta as this is my kids fav meal. They really liked this recipe 🙂

      Reply
      • Gastronotherapy

        July 22, 2021 at 1:37 pm

        Yay!!

        Reply
    6. Liz

      July 22, 2021 at 1:31 pm

      5 stars
      You had me at one pot! Haha this is so tasty and I love that it's fast to clean up too!

      Reply
      • Gastronotherapy

        July 22, 2021 at 1:38 pm

        Totally, Liz! Fast clean-up is a bonus of one pot meals!

        Reply
    7. Barb Haner

      May 30, 2022 at 6:19 pm

      5 stars
      Made this recipe tonight for dinner. The mascarpone made it so creamy! So good and now have leftovers!

      Reply
      • MaryAnne

        June 01, 2022 at 6:37 am

        So glad you enjoyed it! It makes for great leftovers! 😊

        Reply

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    MaryAnne from Gastronotherapy

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