Quick vegetarian pasta with cannabis

Published Mar 13, 2020 01:00 p.m. ET
iStock / Chaded2557

If you're looking for easy dinner ideas, then you’ve come to the right place, and you don’t have to be on a strict vegetarian diet to thoroughly enjoy this recipe. This is one of those perfect pasta recipes that only need one pot and less than an hour to toss together. Sure, it might not hold up against the slow roasted and caramelized veggies that come from making everything separately, but it works in half of that time and still taste absolutely fantastic without all the mess.

A veggie one-pot pasta

With most pasta and vegetarian recipes, it is essential to follow each ingredient measurement precisely, but this one allows you the freedom to choose the flavors of the dish. Below you will find those that we’ve personally recommend as their taste and texture is quite complimentary, but feel free to work within the measurements using whatever kind of vegetables that your heart desires.

Preparation time: 5 minutes

Cooking time: 25 minutes

Calories: 368

Servings: 5


  • 800 grams crush tomatoes
  • 250 grams pasta (any kind)
  • 2 cubed zucchinis
  • 2 minced garlic cloves
  • 1 head of broccoli (cut into florets)
  • 1 red bell pepper
  • 1 diced cooking onion
  • 1 ½ cups shredded cheese
  • 1 ½ cups chicken broth
  • 1 cup of corn
  • ¼ cup finely chopped parmesan
  • 2 tablespoons tomato paste
  • 1 tablespoon cannabis-infused olive oil
  • 1 tablespoon Italian herb mix
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper


  • 1 large stockpot with lid
  • Mixing spoon


  1. To start, place a large stockpot onto a burner and set it to medium heat.

  2. Add in the garlic, cannabis-infused olive oil, and onions, and cook them for approximately 4 minutes, or until the onion pieces look translucent.

  • Now turn the burner up to between medium and high heat and add the zucchini.

  • Cook the zucchini for 12 minutes.

  • This is where things really ramp up as it’s now time to add all of the delicious vegetables to the stockpot, along with the remaining ingredients with the exception of the pasta and broccoli.

  • Stir the mixture together until the tomato paste is thoroughly combined with everything else in the pot.

  • Bring the liquid to a boil and then toss in the broccoli and pasta before covering the pot with a lid to keep in the moisture and heat.

  • Cook the ingredients while covered for 5 minutes.

  • Once the 5 minutes are up, remove the lid from the pot and give everything a
    stir before cooking it for an additional 4 minutes, or until the pasta is cooked to your liking.

  • Turn the burner off but leave the pot in its place.

  • Dump the shredded cheese in an even layer on top of all the ingredients and cover it with a lid while leaving it to melt for one minute.

  • By the time you return to the pot, it will be coating in stringy cheese that will somehow make it into every single bite. This is the ideal time to plate this pasta recipe into 5 separate servings, topping each one with a generous helping of freshly diced parsley for an aesthetically appealing finish.

    A thick multilayer vegetarian lasagna recipe
    0 reviews
    Write your review


    Related posts