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!
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!