Why do I love one-pot pasta meals?? What is not to love! My kids get a one-dish meal at least 6 days of the week. It is harder for them to turn down veggies (they have to work topick them out and even then the flavor is still there). Prep is faster as everything just goes into the pot and I get to walk away – most of the recipes on this page take under 15 min to prep, cook and put onto the table. I only have one dish to wash (I *only* have one dish to wash! HUGE win!).
Here are some of one-pot Pasta recipes that our family drools over. If you have a favorite dish we would love to hear about it. Upload a photo and the recipe onto our Facebook wall!
Rainbow Very-Veggie Pasta
This is one of our favorites! It’s super easy. Cook the veggies along with the pasta. Strain. We drizzle it with olive oil and sprinkle on some garlic salt before serving. Want to add meat but don’t have time to cook? Add some shredded rotisserie chicken or a can of chicken (affiliate). I know cooking chicken would be healthier but this is my “You have 10 min to get supper onto the table” meal. Canned is great as an emergency protein source.
Typical Ingredients – but feel free to mix it up:
- 3 cups of spinach (or a spinach/basil mixture)
- 1/2 tub of mushrooms
- 3 chopped Roma tomatoes (we like big slices, feel free to dice)
- 1/2 a bell pepper, sliced
- two large handfuls of broccoli crowns
- 1/2 small red onion, sliced or diced.
This is super easy to make. Want to speed it up?? Use pre-cooked meat. We buy our ground meat in those huge family logs and then cook it with a chopped up onion. Once it is cooked and cooled, I pour 2 cups of the cooked meat into freezer bags. Having meat already cooked when you are in a rush is such a blessing.
If you are tired of eating the same thing every week and are NOT allergic to nuts this sounds lovely. I love how the veggies are barely chopped in this recipe. It’s one-pot, “different” and still loved by kids.
This 5 ingredient dish is a very filling. Ingredients include mushrooms, spinach, onions, pasta and cream cheese. Just put them all into the same pot and cook. It takes roughly 15 min from the time you start accumulating ingredients till it is on the table. We have substituted sour cream for the cream cheese – it is a bit more creamy that way, but not as rich. As well as used just olive oil for our kids who are dairy-intolerant.
YUM! We prefer fettuccine as it is easier for young kids to get onto their forks and “twirl”. This meal tastes like summer and we have even eaten it cold the next day (put extra oil in it so it doesn’t stick together if you plan on eating the leftovers later).
SO tasty. So full of veggies and if you add some chopped and smashed chipholte peppers, it has just a tiny bit of heat. Enough to make my Texan man happy, but the kids can eat it without complaining about tingling tongues. We have adapted this recipe a lot changing the veggies that are in it depending on what is on sale and happens to be in my fridge.