One-Pot Winter Veggie Pasta

This tasty, veggie-centric pasta will warm your belly and keep you cozy. Just a small stint at the stove and you’ll have a healthy meal ready in minutes.


  1. In a medium skillet, toast walnuts over medium-low heat until golden brown. Roughly chop and set aside to cool.
  2. Combine stock, penne, onion, broccoli, squash, garlic, red pepper flakes, salt and pepper into a large, heavy-bottomed pot. Set over high heat.
  3. As soon as it comes to a boil, set the timer for 8½ minutes and continually toss the contents of the pot together with long-handled tongs so that the pasta doesn’t stick. When the 8½ minutes is up, check the doneness of the pasta and the squash. Cook in additional 30-second increments, adding in more stock if necessary.
  4. When the pasta and the squash are fully cooked, remove from the heat and add in the peas, milk, goat cheese and basil. Stir everything together.
  5. Taste and add additional salt and pepper if desired. Garnish with toasted walnuts and fresh basil.


Toronto, Ontario

Toronto’s Kris Osborne combines her two loves, cooking and healthy living, into one blog, 80Twenty.

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