Serious One Pot Pasta

Lately I've seen a lot of recipes on Pinterest for one pot pastas. You cook the pasta in a bare minimum of water with all your vegetables and the starch makes your sauce for you. It sounded interesting, easy and simultaneously like a terrible idea. Pasta should involve two pots. Period.

I tried it and it was pretty good. I still think I prefer pasta where the sauce is made separately, but it wasn't bad. This was also a great way to use up random things in the refrigerator. I used this basic recipes for a Kale, Mushroom and Chicken pasta but I adapted it to what I had in my house. If you want to try out something different, give it a shot. It's easy and it will only dirty one pot and one cutting board. If you care about that, it's a great alternative to regular pasta. This also scales well to a half box of pasta.

One Pot Pasta


  • 1 lb dry pasta (something with longer cooking time, like spaghetti, linguini, penne, etc)
  • 4 1/2 cups chicken stock
  • 2 chicken apple sausages
  • 2 tomatoes
  • 2 zucchini
  • large handful of mushrooms
  • 1 bell pepper
  • 1 yellow onion
  • 4 garlic cloves
  • heavy cream for finishing
  • salt and pepper to taste
  • parmesean or mizithra cheese
  • any other vegetables you may want
  1. Cut the sausages into circles and brown in the pot you intend to use. Remove
  2. Add a little more olive oil and brown and sautee your onions, peppers, mushrooms, garlic and zucchini briefly until onions are translucent and slightly brown. Add remaining vegetables.
  3. Add pasta and stock. Bring to a boil, reduce to a simmer and cook until pasta is tender. Add a little more stock or water if necessary as the pasta cooks if it is evaporating too quickly.
  4. Finish pasta with a splash of cream and some shredded cheese. Stir until fully incorporate and adjust salt/pepper to taste. Top with more cheese if desired and serve immediately.