One pot veggie pasta

One pot veggie pasta


This one pot veggie pasta is a quick and easy meal to make that the kids will love. It is ready in less than half an hour and you won’t have heaps of washing up to do afterwards. The veggies blend in with the spaghetti, so it feels very natural to eat them for picky little vegetable eaters.

You boil the vegetables in the same water as the pasta, you simply add them later as they need less time. Use less water than usual, ideally only just as much as you need for the pasta to boil nicely. The water that is left will be used for the sauce, flavoured with vegetable stock and cream cheese.

If you have used too much water, you can drain some, but not all. Keep as much as you want for the sauce. The reason you want to avoid draining too much is that by boiling, some of the nutrients of the vegetables would go into the water. You don’t want to loose them by draining it and pouring it into the sink.

I used carrots and courgettes to boil with the pasta. When I took this picture I had some leftover purple sprouted broccoli that I had steamed before. Otherwise I would boil it together with the pasta and the rest of the vegetables.

I absolutely love this purple sprouted broccoli I get at the farmer’s market. It is absolutely packed with nutrients and taste. You can steam it, boil it, roasted, it is all are super delicious!

Purple sprouted broccoli


You could of course add any other vegetables your fridge or garden has to offer: think peas, cabbage strips, broad beans, runner beans cut into strips, french beans,…


If you like this one pot veggie pasta you may also like the pasta with broccoli, sundried tomatoes and homemade pesto with, the celery spaghetti or the spaghetti with cherry tomatoes and roquette pesto.



One pot veggie pasta

From at

Prep: Cook: Yield: 2 adults, 3 young kidsTotal:


You'll Need...

  • 2 carrots
  • 1 courgette
  • 250 grams of purple sprouted broccoli
  • 1 crumbled cube of vegetable stock
  • 200 grams of cream cheese
  • 350 grams of spaghetti


  1. Clean and cut the vegetables. If you have a spiraliser you could use that for the carrots and the courgette. If not, simply cut in thin strips.
  2. Cut the biggest of the broccoli stems in two to have them all long and thin.
  3. Bring the lightly salted water to boil with some olive oil. Use less water than usually, so you don't need to drain much.
  4. Add the pasta to the boiling water first and add the vegetables according to the times they need. If the courgette and carrots are spiralised, all vegetables need only about 3 minutes. So add them to the boiling water when the pasta only needs 3 more minutes.
  5. Drain only water until you have enough left for the sauce.
  6. Add the crumbed vegetable stock.
  7. Add the cream cheese and fold in gently so the cream cheese melts but the vegetables stay hole as much as possible.
  8. Serve!

Additional Notes

from More Than Just Carrots

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