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Creamy vegetable pasta in a white bowl with parmesan cheese in background.

Creamy Vegetable Pasta


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5 from 1 review

  • Author: Tara Smithson
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

This Creamy Vegetable Pasta is the perfect vegetarian Pasta dish. It's packed with veggies and tossed in a simple cream sauce for a lighter version of fettuccine alfredo. Plus, it all comes together in just 35 minutes!


Ingredients

Scale
  • 1 package (1 lb) penne pasta
  • 2 tablespoons olive oil
  • 2 celery stalks, thinly sliced
  • 2 whole carrots, thinly sliced
  • 1/2 zucchini, cut into circles then quartered
  • 1/2 yellow squash, cut into circles then quartered
  • 1 red bell pepper, thinly sliced
  • 1 cup chopped broccoli florets
  • 2 cups chopped kale (stalk removed), chopped into pieces
  • 3 tablespoons salted butter
  • 1 garlic clove, minced
  • 1/2 cup heavy cream
  • 3/4 cup parmigiano reggiano cheese, finely shredded
  • 1/4 cup pasta water from penne noodles
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper

Instructions

  1. Begin by boiling water and cooking the penne noodles al dente according to package. *MAKE SURE TO SAVE 1/4 CUP OF PASTA WATER BEFORE DRAINING*
  2. In a dutch oven or large saucepan over medium heat, add in olive oil. Allow it to heat up, then add in the vegetables, except for the Kale or Spinach. Add a pinch of salt.
  3. Cook the vegetables for 6 to 7 minutes with the lid on, stirring every few minutes. Add in kale or spinach and cover for 2 more minutes.
  4. Uncover and set dutch oven to the back of the stove, off heat.
  5. In a pan over medium-low heat, add in the butter. Once melted, add in garlic and cook for 30 seconds.
  6. Turn heat to low, and add in the heavy cream. Stir constantly for 3 minutes. You want it hot, but not boiling.
  7. Toss in salt and pepper and parmigiano cheese. Continue to stir until cheese melts.
  8. Add in a touch of pasta water, a tablespoon at a time, until it gets nice and creamy. You may only use half the pasta water.
  9. Toss the pasta and cream sauce into the veggies.
  10. Serve immediately and enjoy!

Notes

  • Add in the pasta water slowly into the cream to get the desired consistency. If you add too much at once, it could get too thin!
  • You want to use parmigiano reggiano cheese for this recipe or a similar fresh block cheese. Do not use pre-shredded cheese in a bag. They add an anti-caking agent to bagged cheese and it doesn't melt as well.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: italian