One Pot Pasta Recipe lovers — you’re going to want to bookmark this one. You’re rushing in from work, the kids are hungry (and let’s be honest, a little cranky), and the last thing you want is to stand over a sink full of dirty dishes or wait an eternity for water to boil.
That’s exactly why I fell head over heels for this 30 Minute One Pot Pasta.
It’s comforting, creamy, bright with a hint of lemon, and the best part? You toss everything into one pot and let the magic happen. No draining, no fuss, no mountain of dishes. Just simple, feel-good food.
Honestly, I wasn’t expecting much the first time I made this. I was tired, I hadn’t gone grocery shopping in days, and I needed to pull something together fast. I had rigatoni, a can of beans, some frozen peas, and a lonely lemon sitting in my fridge… and somehow, this pasta became a new weeknight favorite.
And now? It’s part of my regular dinner rotation.
If you’re craving a cozy meal that won’t stress you out, this is it. It’s one of those dishes that feels way fancier than the effort it takes.
Why This One Pot Pasta Recipe Works
This recipe isn’t just another weeknight meal—it’s a little bowl of brilliance. What makes it stand out? It’s the combination of simple pantry staples with bold, fresh flavor that tastes like you put way more effort into it than you actually did.
Let’s break it down:
Rigatoni holds onto all that creamy sauce like a champ. Each bite is perfectly coated.
Cannellini or butter beans add body and creaminess without needing heavy cream. Plus, hello protein!
Calabrian chili paste gives a gentle kick without overpowering the dish—it’s subtle but addictive.
Lemon zest and juice cut through the richness and brighten every bite.
And that “Easy One Pot Pasta Recipe” magic? Total game changer. All the flavor stays in the pot, and you’re left with a creamy, dreamy pasta that feels like a warm hug at the end of a long day.
This isn’t a heavy, gut-bomb kind of pasta. It’s comforting, yes, but it’s also fresh and light enough that you don’t crash afterward. And the best part? No fancy ingredients, no complicated steps. Just real food, real fast.
Here’s Everything You’ll Need
10 oz rigatoni
6 cups vegetable stock
1/4 cup extra virgin olive oil
1/2 yellow onion, minced
3 cloves garlic, minced
14.5 oz can of cannellini beans (or butter beans)
1 tsp Calabrian chili paste
1/2 cup frozen peas
A handful of fresh baby arugula
Zest and juice of 1/2 lemon
Burrata (optional, for serving)
How to Make This One Pot Weeknight Pasta
Alright, let’s get cooking! First things first, grab a large pot or deep skillet — something with high sides to avoid any messy spills. Heat up your olive oil over medium heat until it’s shimmering.
Toss in the minced onion and garlic, and let them sauté for about 2-3 minutes until they’re soft and smelling amazing. This is where all those flavors start building!
Next, stir in your cannellini beans and Calabrian chili paste. Give it a good mix so that spicy kick gets spread evenly through the pot.
Now, pour in the vegetable stock, and bring everything to a boil. Once bubbling, add your rigatoni pasta right into the pot. Give it a stir to keep the pasta from sticking together.
Lower the heat to a gentle simmer, cover your pot, and let it cook for about 10-12 minutes — or until the pasta is perfectly tender. Halfway through, don’t forget to give it a quick stir to make sure nothing’s sticking to the bottom.
About 3 minutes before it’s done, stir in the frozen peas and the fresh baby arugula. They’ll add a nice pop of color and freshness.
Finally, squeeze in the lemon juice, sprinkle the lemon zest, and give everything one last gentle stir.
If you’re feeling fancy, top it off with some creamy burrata before serving — because why not?
Chef’s Tips for the Perfect Bowl
Want to take this One Pot Pasta Recipe to the next level? Feel free to swap out the rigatoni for your favorite pasta shape — penne, fusilli, or even farfalle all work great here. If you like it a little spicier, add an extra spoonful of Calabrian chili paste. And don’t skip the lemon zest and juice — they really brighten up the whole dish!
Leftovers? This pasta reheats beautifully, making it a perfect lunch for the next day. Just pop it in the microwave and enjoy!
I hope this pasta brings as much joy and comfort to your table as it does to mine — happy cooking, friend!
30 Minute One Pot Weeknight Pasta
Equipment
- Large Pot
Ingredients
Main Ingredients
- 10 oz rigatoni pasta
- 6 cups vegetable stock
- 1/4 cup extra virgin olive oil
- 1/2 yellow onion, minced
- 3 cloves garlic, minced
- 14.5 oz cannellini beans (or butter beans) drained and rinsed
- 1 tsp Calabrian chili paste adjust to taste
- 1/2 cup frozen peas
- handful fresh baby arugula
- optional burrata cheese
Instructions
- Heat the olive oil in a large pot over medium heat. Add the minced onion and garlic and sauté until fragrant and translucent, about 3-4 minutes.
- Add the vegetable stock, rigatoni, cannellini beans, and Calabrian chili paste. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and simmer for about 12-15 minutes, stirring occasionally, until the pasta is tender.
- Stir in the frozen peas and cook for another 2 minutes.
- Remove the pot from heat and stir in the fresh arugula, lemon zest, and lemon juice.
- If using, gently stir in the burrata cheese until creamy and melted.
- Serve hot and enjoy your easy, flavorful weeknight pasta!