This post may contain affiliate links, read my disclosure policy for details.
This Creamy Veggie Pasta is loaded with fresh vegetables topped in a rich, velvety sauce. Perfect for busy weeknights, this recipe is both satisfying and easy to prepare, making it an excellent choice for a comforting, veggie-packed meal that the whole family will love.
When you’re looking for an easy way to incorporate more vegetables into your diet without sacrificing on flavor, this Creamy Veggie Pasta is as versatile as it is delicious. You can easily customize this pasta dish with whatever veggies you have on hand, making it a convenient choice for any season. The cheesy sauce satisfies even the pickiest of eaters. And best of all, it’s ready in under an hour.
Table of Contents
- Why You’ll Love This Recipe
- Creamy Veggie Pasta Ingredients
- Substitutions & Variations
- How To Make Creamy Veggie Pasta
- Tips For Making The Best Creamy Pasta With Veggies
- What to Serve with Creamy Veggie Pasta
- Alternative Cooking Method
- Frequently Asked Questions
- More Vegetarian Recipes
- Creamy Veggie Pasta Recipe
Why You’ll Love This Recipe
- It’s versatile and customizable. This recipe is incredibly versatile, allowing you to use whatever vegetables you have on hand. It’s a great way to clean out the fridge and create a dish that’s tailored to your taste preferences.
- It’s easy to make. Enjoy a creamy homemade sauce and pasta loaded with veggies in under an hour.
- It’s nutritious. Packed with a variety of fresh vegetables, this pasta dish is a great way to incorporate more nutrients into your diet while still enjoying a creamy, indulgent meal.
Creamy Veggie Pasta Ingredients
- Pasta: Select your favorite type of pasta for this dish. Linguine and penne are some of my favorites.
- Veggies: Corn, broccoli, zucchini, carrots, onion and bell pepper are a colorful medley. Easily swap out any of the vegetables and customize the dish with your favorites.
- Spices and Seasonings: Italian seasoning, salt and freshly ground black pepper add flavor to the dish while crushed red pepper flakes add just a touch of heat.
- Sauce: The creamy sauce is a velvety combination of garlic, milk, cream, and parmesan cheese thickened with a bit of flour and finished with a hint of lemon juice. It’s velvety and bright.
- Garnish: Fresh parsley freshens up the dish and adds a pop of color.
Substitutions & Variations
These substitutions allow for flexibility and customization, ensuring that the creamy veggie pasta can be adapted to various tastes and dietary requirements.
- Seasonal Vegetables: Gluten-Free Pasta: Use gluten-free pasta made from rice, quinoa, or chickpeas if you are gluten intolerant or prefer a gluten-free diet.whatever fresh vegetables are in season or available, such as bell peppers, asparagus, peas, or zucchini.
- Vegan Cheese: Use store-bought vegan cheese shreds or make your own using nuts like cashews or almonds.
- Non-Dairy Milk: Swap heavy cream or milk with plant-based milks such as almond milk, coconut milk, coconut cream or cashew milk for a vegan or dairy-free version.
- Gluten-Free Pasta: Use gluten-free pasta made from rice, quinoa, or chickpeas if you are gluten intolerant or prefer a gluten-free diet.
- Chicken or Shrimp: For non-vegetarian options, grilled chicken or shrimp can be added to enhance the dish’s protein content.
How To Make Creamy Veggie Pasta
Tips For Making The Best Creamy Pasta With Veggies
- Slice the veggies into even sized pieces for faster, uniform cooking times.
- Cook the pasta until it’s just al dente as it will continue to cook slightly when mixed with the hot sauce.
- Stir continuously when adding the cream to avoid lumps and ensure a smooth sauce.
- For the best flavor and texture, use freshly grated Parmesan cheese.
What to Serve with Creamy Veggie Pasta
This creamy pasta is already packed with vegetables making it a well-rounded all-in-one dish. To make it a full meal, pair the pasta with a Simple Side Salad or this Easy Garlic Bread recipe. Finish the meal with a flavorful dessert such as Strawberry Cheesecake Ice Cream or Flourless Chocolate Torte.
Alternative Cooking Method
Instant Pot: Cook the veggies on saute mode. Add the pasta and enough water or veggie stock to cover the pasta. Cover and cook at pressure for 5 minutes followed by a quick release of steam. Open the lid and use saute mode again. Add the milk, cream and flour and cook for 2-3 minutes before stirring in the cheese and seasonings.
Frequently Asked Questions
Add protein to this dish by stirring in cooked chicken, shrimp, or tofu. Simply add the protein of your choice when you add the vegetables to the skillet.
Store leftovers in an airtight container in the fridge for up to 3 days.
It’s best not to freeze creamy veggie pasta, as the sauce and pasta texture may not hold up well after thawing.
Reheating can be done on the stove, in the microwave, or in the oven, with a splash of vegetable broth or milk to maintain the sauce’s consistency.
More Vegetarian Recipes
- Four Cheese Pasta
- Creamy Tortellini Pasta
- Vegetarian Lo Mein Noodles
- Four Cheese Raviolo Pasta
- Boursin Cheese Pasta
Enjoy This Creamy Veggie Pasta recipe, a delightful and versatile dish that combines fresh vegetables with a rich, creamy sauce. Perfect for weeknight dinners or special occasions, this recipe can be easily customized to suit any dietary needs, including vegan and gluten-free options. Serve it alongside a crisp green salad, garlic bread, or your favorite protein to complete the meal.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Creamy Veggie Pasta
Ingredients
- 16 ounce pasta
- 2 tablespoons olive oil
- 2 teaspoon minced garlic
- 1 medium red onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium zucchini. Sliced
- 1 cup carrot, cut into thin strips
- 1 cup frozen yellow corn, thawed
- 2 cups fresh broccoli
- 1 teaspoon dried Italian seasonings
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon all-purpose flour
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 1 tablespoon fresh lemon juice
- ¾ cup parmesan cheese, shredded
- Chopped parsley, to garnish
Instructions
- Cook the pasta in salted water according to the package instructions. Drain the water and set the pasta aside.
- Heat a large skillet with oil over medium heat. Add the minced garlic and cook for a minute.
- Add the first batch of veggies: onion, bell pepper, and zucchini. Cook for 2-3 minutes until slightly softened.
- Add the remaining veggies: carrot, corn, and broccoli. Cook for 3-5 minutes until all the veggies are tender.
- Sprinkle the flour over the veggies and mix it in. Stir in the heavy cream and milk, then cook for 3-5 minutes until the sauce thickens slightly.
- Stir in the Parmesan cheese and allow the sauce to simmer for a couple of minutes until it thickens further.
- Add the cooked pasta to the skillet and toss until everything is well combined and coated in the creamy sauce.
- Once done, garnish the creamy veggie pasta with freshly chopped parsley.
Notes
- Slice the veggies into even sized pieces for faster, uniform cooking times.
- Cook the pasta until it’s just al dente as it will continue to cook slightly when mixed with the hot sauce.
- Taste the sauce before adding the pasta and adjust the salt, pepper, and red pepper flakes to your preference.
- For the best flavor and texture, use freshly grated Parmesan cheese.
