Dinner

Mediterranean One‑Pot Pasta Recipe

Name: Mediterranean One‑Pot Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 8-ounce package gluten-free pasta (corn/quinoa or chickpea/lentil blend); 3 cups boiling water; 1 can vegetable broth (about 14-16 ounces); 1 can fire-roasted tomatoes (about 14-16 ounces); 1 can artichoke hearts, drained (about 14 ounces); 1 can black olives (about 6 ounces); ½ red (or purple) onion, sliced; Fresh thyme (or 1 tsp dried thyme); 1 tsp cumin; Salt and black pepper, to taste; Parmesan cheese; Fresh basil leaves

ByRafael Mansero April 30, 2026April 30, 2026

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Introduction

This Mediterranean One-Pot Pasta is a flavorful and easy dish perfect for busy weeknights. Combining wholesome gluten-free pasta with vibrant vegetables and herbs, it delivers a comforting meal with minimal cleanup. Enjoy a taste of the Mediterranean in just one pot!

A white bowl filled with a pasta dish showing three main layers: the bottom layer has long, soft yellow noodles twisted and piled high; scattered on top are bright red halved cherry tomatoes and black sliced olives adding color contrast; the top layer includes green herbs fresh and leafy, with thin white cheese shavings and small grated cheese pieces spread across, creating texture variety. A silver fork and spoon rest inside the bowl, slightly buried in the noodles. The bowl sits on a light fabric with soft folds over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 8-ounce package gluten-free pasta (corn/quinoa or chickpea/lentil blend)
3 cups boiling water
1 can vegetable broth
1 can fire-roasted tomatoes
1 can artichoke hearts, drained
1 can black olives
½ red (or purple) onion, sliced
Fresh thyme (or 1 tsp dried thyme)
1 tsp cumin
Salt and black pepper, to taste
Parmesan cheese, optional (to serve)
Basil, optional (to serve)

Instructions

Step 1: Bring 3 cups of water to a boil in a large pot.
Step 2: Add gluten-free pasta, vegetable broth, sliced onions, fire-roasted tomatoes, artichoke hearts, olives, thyme, and cumin to the boiling water.
Step 3: Boil over high heat, stirring occasionally to prevent the pasta from sticking to the pot.
Step 4: As the liquid reduces, it will form a creamy sauce. If the mixture becomes too thick before the pasta is cooked, add hot water ½ cup at a time until desired consistency is reached.
Step 5: Once the pasta is cooked through, immediately plate it to prevent overcooking.
Step 6: Garnish with fresh basil or Parmesan cheese if desired, and serve hot.

Tips & Variations

Use chickpea or lentil pasta for added protein and texture.
Add a pinch of red pepper flakes for a subtle spicy kick.
Substitute fresh thyme with oregano or rosemary for a different herb flavor.
For a vegan option, skip the Parmesan cheese or use a plant-based alternative.
Drain canned ingredients well to avoid excess liquid in your sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to restore creaminess. Avoid microwaving for too long to keep the pasta tender and prevent dryness.