20-Minute One-Pot Greek Penne
I’m usually skeptical about jumping into food trends. Not in a hipster way (are you kidding? I’m way too old for that shit), but because I’m trustfully late to the game. By the time I show up, these trends are already tired; fail. So, needless to say, when this whole one-pot pasta craze started to boom, I ignored it. With my luck, the fad would have been over by the time my noodles were al dente.

Except… not.

Fads that make one’s life easier and help save on time tend to stick around; they’re practical. And until I tried the one-pot pasta for myself, I had no idea just how heaven-sent the concept was (even though its right there in the name: one pot). That means one pot to dig out of the cupboard, one pot to dirty and, best of all, one pot to clean. No one likes to manage dishes and the dishwasher, but because of my job *flails arms towards this blog and its content*, I probably end up doing it twice or thrice as much as the average person.

Not that I’m complaining! I’m just sayin’.

20-Minute One-Pot Greek Penne

20-Minute One-Pot Greek Penne

The components of a Greek salad — or as they call it in Greece, a village/country salad — never get old in this house. Lo and behold, the sweet tomato grapes, tangy red onions, salty feta and black olives are also fab in a pasta dish.

I added mushrooms because I had an abundance in my crisper and they were about to start growing mushrooms on top of themselves. (Gross. No. I’m being dramatic.) But cleaning out the crisper is always an awesome feat.

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20-Minute One-Pot Greek Penne

20-Minute One-Pot Greek Penne

20-Minute One-Pot Greek Penne



Get the Recipe:

20-Minute One-Pot Greek Penne

This 20-Minute One-Pot Greek Penne is a weeknight savior.


  • 1/2 lb whole wheat penne, though you could use any pasta, really
  • 8.5 oz cherry tomatoes, sliced
  • 3 oz black or kalamata olives, sliced
  • 2 oz red onion, thinly sliced and roughly chopped
  • 1 oz spinach, sliced
  • 4 cloves of garlic, thinly sliced
  • 2 oz mushrooms, sliced
  • 1 TBSP tomato paste
  • 1 tsp Italian seasoning, can use dried oregano, as well
  • 4 cups of vegetable broth
  • Kosher salt and cracked black pepper.
  • 1-2 cups tomato sauce, optional
  • 1/2 cup crumbled feta
  • Chopped fresh parsley, for garnish


  • To a large saucepan or pot, add the pasta through to the Italian seasoning.
  • Carefully pour in two cups of vegetable broth, salt and pepper, and stir contents to coat.
  • Cover and bring to a boil over moderate heat. Once boiling, reduce the heat to medium-low and simmer, covered, for 10 to 12 minutes or until pasta is slightly al dente. During this time, be sure to stir the contents of the saucepan in five minute intervals, adding extra vegetable broth as needed.
  • When done, give everything a good stir. Add the tomato sauce if you wish, then proceed with the crumbled feta and the fresh parsley.