One Pot Fall Pasta With Veggies & Chicken Apple Sausage

4 servings
28 min

If you're looking for a meal you can make with ONE POT that's also a belly-warming pasta bowl, we've got your covered!

Our One Pot Fall Pasta is packed with savory veggie-bean-pasta yumminess. To add a sweet element, we threw in some chicken-apple sausage, which was a big hit with the little ones. And the resulting combination of savory and sweet was perfect. 

While there is chopping involved, preparing this meal is fairly straightforward and only requires ONE pot! Once the veggies and sausage are chopped, it's all smooth sailing!

While you can use whichever veggies you like for this pasta bowl, we used veggies that  generally come to harvest from late summer through (early) fall. And for an even heartier dish (and if you had some extra time), it would be fun to use more root veggies, like carrots, sweet potatoes, and fennel.

While making this dish, my kids couldn't help but be intrigued by an eggplant's appearance. They loved its shiny purple surface and were surprised by how different it looked once cut open. Because they were so intrigued, they wanted to make their own eggplants to play with (see  Halloween Craft: Eggplant Witch)!

We were also surprised to read that although eggplant is culinarily considered a vegetable, it's actually a member of the berry family, as it contains small, edible seeds. 

One Pot Fall Pasta With Veggies & Chicken Apple Sausage
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 18 Minutes Total time: 28 min
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  • 2 T cooking oil (vegetable or olive oil)
  • 1 small eggplant (cut into 1" pieces)
  • 1 medium zucchini (chopped)
  • 3 roma tomatoes (coarsely chopped)
  • 1 small red onion (chopped)
  • 2 cloves garlic (minced)
  • 1/2 T salt
  • 1 t black pepper
  • 12 oz pre-cooked chicken apple sausage (sliced)
  • 3 cups chicken broth
  • 2 cups dried, whole grain elbow macaroni
  • 1 15 oz can cannellini beans (aka white kidney beans, rinsed and drained)
  • 2 big handfuls baby kale
  • 1 cup shredded parmesan cheese (as a topping)

Heat cooking oil on medium-high heat in a large 5 Qt. stock pot. Add eggplant, zucchini, tomatoes, onion and garlic. Sprinkle with salt & pepper. Cook veggies for 5 minutes or until tender, stirring frequently. Add sausage and cook another 2 minutes.
Pour broth into the pot. Bring mixture to a boil and then add macaroni. Bring back to a boil, then cover and cook on medium/low for 8-10 minutes (or until pasta is done). Remove lid, fold in beans and kale. Stir until kale shrinks down, and then remove from heat. Garnish with cheese.
Scoop into bowls or plates, and top with shredded parmesan cheese.
  • This recipe is based on using a gas stovetop that can reach high temps relatively quickly. If you have electric burners, you may need to do all this cooking on high heat, and you may have to adjust/lengthen the cooking times.
  • To protect their eyes, encourage kids to wear goggles as they chop onion.
  • To prevent beans from getting mushy, add them in as a final step.
  • If you don't have a 5 Qt Stock Pot, consider cooking noodles in a separate pot.
Marcie and Julie at Platein28
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