🍝 One-Pot Cheesy Veggie Pasta
A comforting weeknight dinner ready in 20 minutes — no extra dishes, no stress.
Busy weeknight? Tired toddler? This one-pot cheesy veggie pasta is a no-fail dinner that’s creamy, colorful, and surprisingly nutritious. It’s a favorite among moms because it’s quick, mess-free, and packs in veggies without complaints. Best of all? Everything cooks in the same pot — including the pasta — so cleanup is minimal.
Whether your kids are picky or love bold flavors, this recipe is easy to adapt, and the cheesy sauce makes every bite comforting and satisfying. Think mac & cheese — but with a veggie-packed twist.
🛒 Ingredients:
- 2 cups small pasta (elbows, shells, or penne)
- 1½ cups chopped mixed veggies (carrots, peas, zucchini, broccoli — fresh or frozen)
- 2 cups milk (or unsweetened plant milk)
- 1 cup water or vegetable broth
- 1 cup shredded cheddar cheese
- 1 tbsp butter
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional: 2 tbsp cream cheese for extra creaminess
👩🍳 Instructions:
- In a large pot, add pasta, chopped veggies, milk, and water or broth.
- Bring to a gentle boil over medium heat, stirring frequently to avoid sticking.
- Simmer for 10–12 minutes or until pasta is tender and liquid is mostly absorbed.
- Turn off heat and stir in butter, shredded cheese, garlic powder, and cream cheese if using.
- Mix until creamy. Season with salt and pepper. Let sit for 3–5 minutes before serving.
🧁 Tips & Variations:
- Use what you have: Frozen mixed veggies work perfectly
- Add protein: Stir in cooked chicken, chickpeas, or scrambled egg for extra nutrition
- Kid tip: Blend sauce with cooked veggies for a smooth “hidden” veggie version
- Gluten-free: Use GF pasta and check labels on cheese
🧺 Storage:
- Store in an airtight container for up to 3 days
- Reheat with a splash of milk to bring back creaminess
- Not freezer-friendly (the sauce may split), but perfect for next-day leftovers
