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A plate of a mediterranean pasta dish.
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4.56 from 9 votes

Mediterranean One Pot Pasta

A healthy pasta dish conveniently made in 1 pot - quick, and easy to clean up! This dish packs tons of nutrients and fiber from canned tomatoes, olives, and artichoke hearts, and cooks in a flavorful seasoned vegetable broth. The perfect dinner for a busy weeknight!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 196kcal


  • 1 8 ounce gluten free pasta corn/quinoa or chickpea/lentil*
  • 3 cups water boiling
  • 1 can vegetable broth
  • 1 can fire roasted tomatoes
  • 1 can artichoke hearts drained
  • 1 cup black olives
  • 1/2 purple onion sliced
  • 2 tablespoons fresh thyme sub 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • sea salt and black pepper to taste
  • parmesan to serve, optional
  • basil to serve, optional


  • Bring 3 cups to boil in a large pot. Add pasta, vegetable broth, onions, tomatoes, artichoke hearts, olives, thyme, and cumin.
  • Allow the pasta to come back to a boil over high heat, and stir the pasta and it begins to cook.
  • Keep the pasta at a boil, but reduce the heat a little as it continues to cook. Occasionally stir with tongs to keep the pasta from sticking together or sticking to the bottom of the pot.
  • As the water reduces and becomes a sauce, watch for the pasta to become cooked. If the pasta needs more cooking time, you can thin the sauce by adding more hot water, 1/2 cup at a time.
  • Once the sauce as reduced, you can season with salt and pepper.
  • Once the pasta has cooked, remove from pot and add to plates quickly to keep pasta from overcooking in the broth.
  • Garnish with fresh herbs or parmesan cheese, and serve immediately. 



Calories: 196kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 1370mg | Potassium: 64mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1860IU | Vitamin C: 29.3mg | Calcium: 96mg | Iron: 2.4mg