One-Pot Pasta Vegetable Recipe – Coconut Milk & Italian Flavors

Last Updated on 2 months by Neha Deshmukh

One-Pot Pasta Vegetable Recipe – Coconut Milk & Italian Flavors

Hey everyone! I’m so excited to share this recipe with you. It’s a total lifesaver on busy weeknights – a comforting, flavorful pasta dish that comes together in just under 30 minutes, all in one pot! Seriously, less cleanup is always a win, right? This One-Pot Pasta Vegetable recipe is a delightful fusion of Italian flavors with a lovely Indian touch thanks to the coconut milk. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s quick, easy, and packed with veggies. The coconut milk adds a subtle sweetness and creaminess that beautifully complements the Italian seasoning. Plus, cooking everything together in one pot means maximum flavor infusion and minimal washing up. What’s not to love? I first made this when my kids had a particularly hectic after-school schedule, and it’s been a family favorite ever since.

Ingredients

Here’s what you’ll need to whip up this delicious one-pot pasta:

• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 onion, minced
• 1/2 packet frozen mixed vegetables (about 200-250g)
• 3 tomatoes pureed (about 1.5 cups)
• 1 cup coconut milk (full-fat or light, your preference!)
• 1 1/2 cup water (about 360ml)
• 3 cups pasta (penne, fusilli, or rotini work great)
• 1 tbsp mixed Italian seasoning
• 1 tsp paprika powder
• Salt and pepper to taste
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Olive Oil Varieties & Quality

Using a good quality olive oil really makes a difference. Extra virgin olive oil is fantastic for its flavor, but regular olive oil works just fine for everyday cooking.

Garlic – Regional Indian Preferences

In India, we often temper garlic in oil to bring out its sweetness. While this recipe doesn’t specifically temper it, don’t be shy with the garlic! I sometimes add a tiny pinch of asafoetida (hing) along with the garlic for a lovely aroma – totally optional though.

The Role of Coconut Milk in Indian Cooking

Coconut milk is a staple in South Indian cuisine, adding richness and a subtle sweetness to many dishes. It’s a fantastic alternative to cream and adds a unique twist to this Italian-inspired pasta.

Mixed Vegetable Options – Seasonal Choices

Feel free to use whatever frozen mixed vegetables you have on hand. I like to add a handful of fresh spinach towards the end for an extra boost of nutrients. In season, you could use fresh peas, carrots, and beans too!

Italian Seasoning Blend – Making Your Own Masala

Store-bought Italian seasoning is convenient, but you can easily make your own! Combine dried oregano, basil, rosemary, thyme, and marjoram. It tastes so much fresher!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat olive oil in a 4-liter pressure cooker over medium heat.
2. Sauté minced garlic until fragrant – about 30 seconds. Be careful not to burn it!
3. Add minced onions and cook until softened, around 2-3 minutes.
4. Stir in thawed mixed vegetables and sauté for 2-3 minutes.
5. Now, add the pureed tomatoes, coconut milk, water, pasta, Italian seasoning, paprika, salt, and pepper. Give everything a good mix to combine.
6. Secure the lid of the pressure cooker and cook on medium heat until one whistle sounds. The cooking time will vary slightly depending on the type of pasta you use – check the pasta packet for guidance.
7. Once the whistle sounds, let the pressure release naturally for 10-15 minutes. Don’t force it open!
8. Open the cooker, stir gently, garnish with fresh coriander leaves, and serve hot.

Expert Tips

• Don’t overcook the pasta! Keep a close eye on the cooking time to ensure it’s al dente.
• Adjust the water: If the sauce seems too thick, add a splash more water. If it’s too thin, cook uncovered for a few minutes to allow it to reduce.
• Taste as you go: Seasoning is key! Adjust the salt and pepper to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is already pretty close to vegan! Just ensure your Italian seasoning doesn’t contain any hidden animal products.

Gluten-Free Pasta Options

Simply swap regular pasta for your favorite gluten-free variety. Rice pasta or lentil pasta work beautifully.

Spice Level Adjustment – Adding Green Chilies

If you like a little heat, add a finely chopped green chili along with the garlic and onions. My husband loves it with a generous pinch of red chili flakes too!

Festival Adaptation – Navratri-Friendly Version (using permitted ingredients)

During Navratri, you can adapt this recipe by using sabudana (tapioca pearls) instead of pasta, and omitting the onion and garlic.

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with:

• A simple green salad
• Garlic bread (of course!)
• A side of raita (yogurt dip) for a cooling contrast

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

Can I use a different type of pasta for this recipe?

Absolutely! Penne, fusilli, rotini, or even macaroni will work well. Just adjust the cooking time accordingly.

What if I don’t have a pressure cooker? Can I use a pot on the stovetop?

Yes, you can! Simply cook the pasta in a large pot with the vegetables and sauce. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the pasta is cooked through.

How can I adjust the thickness of the sauce?

If the sauce is too thick, add a little more water. If it’s too thin, simmer uncovered for a few minutes to allow it to reduce.

Can I add protein like chicken or paneer to this pasta?

Definitely! Cooked chicken or paneer cubes can be added along with the vegetables.

What are some good alternatives to mixed vegetables?

Broccoli florets, chopped bell peppers, or sliced mushrooms would all be delicious additions.

Enjoy this recipe, and let me know what you think in the comments below! Happy cooking!