Easy One-Pan Cheesy Pasta with Veggies Recipe

Introduction

This easy one-pan cheesy pasta with veggies is the perfect comforting meal that feels like home. Creamy, flavorful, and packed with fresh vegetables, it comes together quickly with minimal cleanup. It’s an ideal weeknight dinner for the whole family.

Ingredients

• 2 cups pasta (elbow macaroni or shells)
• 1 cup shredded cheese blend (mozzarella and cheddar)
• 1 cup milk or cream (whole milk recommended)
• 2 cups vegetable broth
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup bell peppers, chopped
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cups spinach or kale, roughly chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Step 1: Melt butter on medium heat in a large pan. Add minced garlic, chopped bell peppers, and diced zucchini. Cook until the vegetables are soft, about 5 minutes.
2. Step 2: Stir in the pasta, tossing to coat it evenly with the butter and veggies. Cook for 1–2 minutes until the pasta is lightly toasted.
3. Step 3: Pour in the vegetable broth and milk. Bring the mixture to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente.
4. Step 4: Remove the pan from heat. Sprinkle in the shredded cheese blend and stir until the cheese melts completely, creating a creamy sauce.
5. Step 5: Fold in the chopped spinach (or kale) and halved cherry tomatoes. Cook for another 1–2 minutes off the heat until the greens wilt.
6. Step 6: Season with salt, black pepper, and red pepper flakes if using. Let rest for 2 minutes before serving to let the flavors meld.

Tips & Variations

• Use shell or elbow pasta shapes as they hold the cheesy sauce well.
• For extra richness, substitute cream for milk.
• Add cooked chicken or sausage for added protein.
• Swap spinach with kale or other hearty greens depending on availability.
• If you prefer a spicier dish, increase the red pepper flakes or add a dash of hot sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk to restore creaminess. Avoid overcooking during reheating to keep the pasta from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this recipe?

Yes, pasta shapes like shells, elbows, or even small penne work best because they hold the cheese sauce well. Avoid very thin pasta such as angel hair, as it may cook too quickly and lose texture.

Can I make this recipe vegan?

To make a vegan version, use plant-based milk and vegan cheese alternatives. Also, replace butter with olive oil or vegan margarine, and make sure your vegetable broth has no animal products.

Easy One-Pan Cheesy Pasta with Veggies Recipe

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★★★★★

4.8 from 723 reviews

This Easy One-Pan Cheesy Pasta with Veggies is a comforting, flavorful dish that combines tender pasta cooked in a creamy, cheesy sauce with a colorful medley of fresh vegetables. Perfect for a quick and wholesome weeknight dinner, it’s a vibrant and satisfying meal that feels like home in every bite.

• Author: luca
• Prep Time: 8 minutes
• Cook Time: 24 minutes
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Cheese

• 2 cups pasta (elbow macaroni or shells)
• 1 cup shredded cheese blend (mozzarella and cheddar)

Liquids

• 1 cup milk or cream (whole milk recommended)
• 2 cups vegetable broth

Produce

• 2 cloves garlic (minced)
• 1 cup bell peppers (chopped)
• 1 cup zucchini (diced)
• 1 cup cherry tomatoes (halved)
• 2 cups spinach or kale (roughly chopped)

Other

• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Prepare the vegetables and sauté: Melt the butter over medium heat in a large pan. Add the minced garlic, chopped bell peppers, and diced zucchini. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add and toast the pasta: Stir in the pasta, tossing it well to coat with the butter and vegetables. Cook for 1 to 2 minutes until the pasta starts to get lightly toasted, which enhances its flavor.
3. Simmer the pasta: Pour in the vegetable broth and milk, stirring to combine. Bring the mixture to a gentle simmer over medium heat and cook uncovered for 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
4. Add cheese and create sauce: Remove the pan from the heat. Sprinkle the shredded cheese blend evenly over the pasta and stir until the cheese is completely melted, forming a creamy sauce.
5. Incorporate greens and tomatoes: Fold in the chopped spinach or kale along with the halved cherry tomatoes. Return the pan briefly to low heat and cook for 1 to 2 minutes, just until the greens wilt and tomatoes soften slightly.
6. Season and rest: Season with salt, black pepper, and optional red pepper flakes to taste. Remove from heat and let the dish rest for 2 minutes before serving to allow flavors to meld.

Notes

• Use pasta shapes like elbow macaroni or shells that hold cheese sauce well to enhance creaminess.
• Whole milk creates a richer sauce, but you can substitute with cream or a dairy alternative for different textures.
• Add a pinch of red pepper flakes for a subtle spicy kick or omit for a milder flavor.
• Feel free to swap spinach with kale or other leafy greens depending on preference and availability.
• Cooking times may vary slightly depending on pasta type; check pasta frequently to avoid overcooking.

Keywords: cheesy pasta, one-pan pasta, vegetarian pasta, easy dinner, creamy pasta, vegetable pasta, quick meal, weeknight dinner