Creamy Veggie Pasta recipe

Creamy Veggie Pasta

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There’s something truly magical about a big, creamy bowl of pasta. It’s the kind of meal that wraps you up like a warm hug after a long day, the kind that makes you slow down and savor every bite. For me, this Creamy Veggie Pasta is more than just dinner—it’s a little piece of comfort, packed with fresh vegetables, rich parmesan, and that perfect velvety sauce that clings to every twist and turn of the pasta.

I still remember the first time I made this dish. It was one of those chaotic evenings where everyone in the house was starving, and I needed something quick but satisfying. I rummaged through the fridge and found some fresh bell peppers, mushrooms, and broccoli—basically, a mix of whatever veggies needed to be used up before the week ended. I had heavy cream and parmesan on hand (because, let’s be honest, what’s a kitchen without a little cheese?), and just like that, this creamy, dreamy pasta was born.

What I love about this recipe is its balance. It’s indulgent without being too heavy, rich but still packed with freshness from all the colorful vegetables. The garlic parsley salt gives it just the right amount of seasoning, while the parmesan melts into the sauce, making it perfectly creamy and flavorful. Plus, using cavatappi pasta—or any twisty shape—helps hold onto all that delicious sauce, ensuring each bite is as good as the last.

The best part? It’s a meal that brings people together. Whether it’s a quiet dinner for two or a busy weeknight meal for the family, this dish always hits the spot. My kids love it (even the broccoli disappears without a fuss!), and I love how easy it is to throw together with ingredients I usually already have.

So if you’re looking for a recipe that’s comforting, packed with flavor, and comes together in no time, this Creamy Veggie Pasta is your answer. Let’s get cooking!

How to Make Creamy Veggie Pasta

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Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 red bell pepper
  • 1 small onion
  • 2 cups mushrooms
  • 16 oz pasta (Cavatappi is a great option)
  • 2 garlic cloves
  • 3/4 cup parmesan cheese
  • 2 cups broccoli
  • 2 cups heavy whipping cream
  • 1 tsp garlic parsley salt (adjust to taste)

Directions:

  1. Begin by chopping the red bell pepper and onion into bite-sized cubes. Slice the mushrooms and set all the veggies aside.
  2. In a deep skillet, melt the butter over medium heat. Toss in the mushrooms and sauté until they’re soft and browned.
  3. Add the diced bell pepper and onion to the skillet. Cook until they’re tender and fragrant.
  4. Meanwhile, cook the pasta in boiling water, but take it off the heat about 4 minutes earlier than the package suggests. Drain and add the pasta to the skillet with the veggies.
  5. Pour in the heavy whipping cream, and add the pressed garlic along with the broccoli. Let the mixture cook for about 5 minutes, stirring occasionally.
  6. Stir in the parmesan cheese, ensuring it melts and blends evenly throughout the pasta and veggies.
  7. Serve hot and enjoy immediately!

making Creamy Veggie Pasta

Customizing Creamy Veggie Pasta: Alternative Ingredients

If you don’t have red bell pepper, you can easily swap it with yellow or orange bell pepper. For a cheesy twist, try substituting parmesan with asiago or pecorino. If you’re avoiding dairy, coconut cream can replace the heavy cream, and nutritional yeast is a great alternative to parmesan.

Best Ways to Store Leftover Creamy Veggie Pasta

To keep your creamy veggie pasta fresh, store it in an airtight container in the refrigerator for up to three days. It reheats well on the stovetop or in the microwave. If you’re planning to freeze it, consider doing so before adding the parmesan, as cheese can change consistency when thawed.

The Best Accompaniments for Creamy Veggie Pasta

This creamy veggie pasta pairs beautifully with a crisp side salad or garlic bread for a more filling meal. For drinks, a light white wine or sparkling water with lemon complements the rich flavors without overpowering them.

Pro Tips for the Perfect Creamy Veggie Pasta

To enhance the flavors, sauté the garlic in butter before adding any other ingredients. If you’re looking for a bit of heat, consider adding a pinch of red pepper flakes. To prevent the pasta from sticking, toss it in a bit of olive oil before adding it to the skillet.

Seasonal Twists for Creamy Veggie Pasta

In the spring, add asparagus or peas for a fresh twist. During summer, zucchini or cherry tomatoes are excellent additions. In the fall, roasted butternut squash adds a sweet, nutty flavor. For winter, consider adding kale or spinach for a hearty touch.

Yummy Creamy Veggie Pasta

FAQs:

Can I use a different type of pasta?

Absolutely! While cavatappi works well, you can use any pasta you have on hand. Penne, fusilli, or farfalle are excellent alternatives that hold the creamy sauce beautifully.

Is there a way to make this dish vegan?

Yes, this pasta can be made vegan by replacing the butter with a plant-based alternative, using coconut cream instead of heavy cream, and swapping parmesan for nutritional yeast. Ensure your pasta is also vegan-friendly.

How can I make this dish gluten-free?

To make this recipe gluten-free, simply substitute the pasta with a gluten-free variety. There are many options available, such as rice, corn, or quinoa-based pastas that work wonderfully in this dish.

What can I add for more protein?

To increase the protein content, consider adding cooked chicken, tofu, or tempeh. You can also stir in some cooked chickpeas or white beans for a plant-based protein boost.

Can I prepare this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the vegetables and cook the pasta a day in advance. Keep them in separate containers and combine everything when you’re ready to serve, heating gently on the stovetop.

How do I prevent the pasta from becoming mushy?

To keep the pasta from getting mushy, be sure to cook it al dente, which means slightly firm to the bite. When adding it to the skillet, it will continue to cook, absorbing the sauce and flavors without becoming overly soft.

Creamy Veggie Pasta recipe

Creamy Veggie Pasta

This creamy vegetarian pasta is a sneaky yet delicious way to enjoy a hefty serving of vegetables, all cooked in just 30 minutes. Perfect for a weeknight dinner!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Pasta
Servings 6 servings

Equipment

  • deep skillet
  • pot

Ingredients
  

  • 16 oz Cavatappi pasta or preferred pasta
  • 2 tablespoons Unsalted Butter
  • 2 cups mushrooms sliced
  • 1 red bell pepper diced into 1-inch cubes
  • 1 small onion diced into 1-inch cubes
  • 2 cups broccoli chopped
  • 2 cloves garlic pressed
  • 2 cups heavy whipping cream
  • 3/4 cup parmesan cheese
  • 1 teaspoon garlic parsley salt adjust to taste

Instructions
 

  • Start by preparing all your ingredients: chop the bell pepper and onion into 1-inch pieces and slice the mushrooms. Set aside.

Cooking the Veggies:

  • Heat the butter in a deep skillet over medium heat. Once melted, add the mushrooms and sauté until they become tender.
  • Next, toss in the diced bell peppers and onions. Continue cooking until all the vegetables are softened.

Cooking the Pasta:

  • Meanwhile, in a separate pot, cook the pasta in boiling salted water for about 4 minutes less than indicated on the package. Once done, add the partly cooked pasta to the skillet with the vegetables.

Final Mix:

  • In the skillet, combine the heavy whipping cream, pressed garlic, and chopped broccoli. Allow to cook for around 5 minutes.
  • Fold in the parmesan cheese and mix until thoroughly integrated. Serve right away for a delightful meal!
Keyword Veggie

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