- 12 ounces Spaghetti
- 1 Onion
- 2 Carrots
- 2 large Garlic Cloves
- 5 Sun-Dried Tomatoes
- 3 cups Vegetable Broth
- 2 cups (divided) Marinara Sauce
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 10 small balls of Mozzarella Cheese
- 10 leaves Fresh Basil
Easy and delicious one pot pasta that is vegetarian.
Who said that you have to cook your pasta separately from the sauce?
This one pot pasta is a pretty hands off dish and comes together in under 30 minutes!
I love using spaghetti, angel hair pasta or bow tie!
Cooking times will vary depending on what kind of pasta you use but this is a general guide.
As with most savory dishes, this one starts out with olive oil and aromatic vegetables like onion, garlic and carrots.
To elevate the tomato flavor, sun-dried tomatoes are added.
They are packed with umami!
Using the combination of broth and marinara sauce allows for enough liquid to cook the pasta.
For finishing touches, fresh basil leaves and mozzarella are added.
Bocconcini or perline are the best mozzarella balls for this dish.
They are smaller in size and melt quickly.
Sauté The Vegetables
First, peel and chop your onions, carrots, sun-dried tomatoes and peel and finely mince your garlic cloves.
Heat your large pot on medium-high heat and add 1 tablespoon of olive oil.
Add the chopped onion, carrots and sun-dried tomatoes to the pot and cook on medium heat for 5 minutes. Stir occasionally.
Next, add the minced garlic, stir and cook for 1 minute.
Add the Pasta & Liquids
To your pot, add the spaghetti, vegetable broth and 1 cup of the marinara sauce.
Stir gently then cover the pot, turn the heat to medium-high and allow it to simmer for 5 minutes.
After 5 minutes, remove the lid, stir and cook for another couple of minutes. Give the pasta a taste and adjust seasoning, if needed.
Next, lower the heat to low then add one more cup of marinara sauce. Stir to combine and cook for one more minute then turn off the heat.
Add Mozzarella and Basil
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