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One Pot Leftover Pasta

One Pot Leftover Pasta is a quick and easy weeknight vegetarian dish made with whole wheat pasta and vegetable leftovers. Get also a few useful tips on how to prepare no-fuss weeknight meals.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people


  • 1 red onion, quartered and sliced
  • 12 cherry tomatoes, quartered
  • 1 green pepper, chopped into strips
  • 1 yellow pepper, chopped into strips
  • 5-6 mushrooms, sliced
  • 1/2 lemon, sliced
  • 9 ounces (250 g) whole wheat penne pasta
  • olive oil (a drizzle)
  • Indian curry, enough to taste
  • Salt to taste
  • Pepper to taste
  • A pinch dry oregano
  • 2 cups vegetable broth
  • A handful of hazelnuts, chopped


  • Put all the chopped veggies in the pan, followed by the pasta. Pour the olive oil over the mixture and season everything to taste. The spices aren’t mandatory; you can be creative with this. Put on the stove and set it to high, and pour the broth over the mixture. Note: It’s important to pour with enough broth, so the mixture is submerged.
  • Bring the mixture to a boil, and then leave it to simmer on low heat for an additional 10 minutes. Use tongs to mix everything up and even out the mass.
  • While the meal is simmering, cut the hazelnuts into small pieces for garnishing (notice the multitasking here). It will provide a nice, earthy flavor and a dose of crunch to the dish. Serve hot, and enjoy this One Pot Leftover Pasta
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