If you’re looking for a pasta dish that’s luxuriously creamy, loaded with vibrant vegetables, and surprisingly simple to whip up, this Creamy Veggie Pasta Recipe is about to become your go-to comfort meal. Imagine twirling tender noodles through a silky sauce, each bite popping with the freshness of broccoli, mushrooms, and juicy cherry tomatoes, all balanced with the gentle bite of Parmesan and a touch of Italian herbs. It’s the kind of dish that brings everyone to the table with a smile—and it’s equally perfect for busy weeknights or cozy weekend dinners!
Ingredients You’ll Need
This creamy veggie pasta comes together with a handful of basic, yet essential, ingredients that work in harmony to create layers of flavor and texture. Each component adds something special, from color and crunch to that irresistible creamy richness you crave.
- 12 oz pasta (penne or fettuccine): These shapes are perfect for holding onto the creamy sauce and bits of veggies.
- 1 tablespoon olive oil: A little olive oil helps sauté the veggies and infuses the dish with a subtle richness.
- 1 small onion (diced): Onion brings a sweet, savory base that deepens the flavor of the entire dish.
- 3 cloves garlic (minced): Garlic adds a fragrant, slightly spicy punch that makes the sauce irresistible.
- 1 cup broccoli florets: Broccoli gives a lovely green color and a satisfying crunch to contrast the creamy sauce.
- 1 cup sliced mushrooms: Mushrooms soak up flavor and contribute a hearty, earthy note.
- 1 cup cherry tomatoes (halved): Cherry tomatoes bring a burst of juiciness and a pop of color.
- 1 cup baby spinach: Spinach wilts perfectly into the sauce, adding nutrients and a fresh finish.
- 1/2 cup grated Parmesan cheese: Parmesan melts into the sauce, making it extra creamy and adding a savory, nutty depth.
- 1 cup heavy cream: The secret to that luscious, silky sauce—feel free to substitute if you want things lighter.
- 1/2 cup vegetable broth: This keeps the sauce from being too heavy and helps everything meld together beautifully.
- Salt and pepper to taste: Essential for seasoning every layer of flavor just right.
- 1/2 teaspoon Italian seasoning: This blend ties all the ingredients together with classic herb notes.
How to Make Creamy Veggie Pasta Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil, then add your favorite pasta shape—penne or fettuccine both work wonders here. Cook according to the package instructions until perfectly al dente, so each bite has a gentle, toothsome chew. Once done, drain the pasta and set it aside, reserving a splash of the cooking water in case you need to loosen the sauce later.
Step 2: Sauté Onion and Garlic
In a spacious skillet over medium heat, warm the olive oil until shimmering. Toss in the diced onion and let it sizzle for about 2–3 minutes, until it turns soft and translucent. Stir in the minced garlic and continue to cook for another 30 seconds, just until fragrant—this is where the kitchen starts to smell amazing!
Step 3: Add the Veggies
Next, add the broccoli florets and sliced mushrooms to the skillet. Sauté everything together for 4–5 minutes, stirring occasionally, until the veggies begin to soften but still retain a bit of bite. Then, add in the halved cherry tomatoes and cook for another 2 minutes, letting them release their sweet juices into the mix.
Step 4: Make the Creamy Sauce
Pour the vegetable broth into the skillet, scraping up any delicious bits stuck to the bottom. Let it simmer for about 2 minutes to concentrate the flavors. Stir in the heavy cream and grated Parmesan cheese, then season generously with salt, pepper, and Italian seasoning. Allow the sauce to bubble gently for 3–4 minutes, stirring now and then, until it thickens to a dreamily creamy consistency.
Step 5: Combine and Finish
Add the fresh baby spinach and your cooked pasta directly into the skillet. Toss everything together for 1–2 minutes, just until the spinach wilts and every noodle is coated in that luscious sauce. Taste and adjust seasoning if needed, then get ready to serve your Creamy Veggie Pasta Recipe while it’s warm and at its most irresistible.
How to Serve Creamy Veggie Pasta Recipe
Garnishes
A generous shower of extra grated Parmesan on top is non-negotiable for the ultimate finish! You can also sprinkle on some fresh chopped parsley or basil for a burst of color and herbal freshness. If you love a little kick, a pinch of red pepper flakes adds gentle heat that plays beautifully with the creamy sauce.
Side Dishes
This Creamy Veggie Pasta Recipe pairs perfectly with a crisp green salad tossed in a light vinaigrette to balance the richness of the sauce. Warm, crusty bread or garlic knots are also fantastic for soaking up every last bit of creamy goodness left on your plate.
Creative Ways to Present
Serve your pasta family-style in a big, beautiful bowl for a rustic Italian vibe, or plate it individually and swirl the noodles high for a restaurant-worthy look. For extra flair, try serving it in Parmesan cheese bowls or with edible flowers scattered over the top for a special occasion.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), let your Creamy Veggie Pasta Recipe cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it a delicious option for lunch the next day.
Freezing
While you technically can freeze this dish, the creamy sauce may separate a bit upon thawing. If you do decide to freeze, cool the pasta completely and store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, place the pasta in a skillet over low heat with a splash of milk or broth to loosen the sauce. Stir gently until warmed through. You can also microwave individual portions, but be sure to cover and stir halfway to keep the texture creamy and smooth.
FAQs
Can I use different vegetables in this Creamy Veggie Pasta Recipe?
Absolutely! Feel free to swap in your favorite seasonal veggies like zucchini, bell peppers, or even asparagus. The recipe is flexible and a great way to use up whatever you have on hand.
Is there a way to make this Creamy Veggie Pasta Recipe lighter?
Yes, you can substitute the heavy cream with half-and-half, whole milk, or a plant-based creamer for a lighter version. Just keep in mind the sauce will be a bit less rich, but still delicious!
Can I make this recipe vegan?
With a few swaps, you can easily veganize this dish. Use your favorite plant-based cream and vegan Parmesan, and double-check that your pasta is egg-free. The result is still creamy and packed with veggie flavor.
What type Main Course
Penne and fettuccine are both excellent choices because they hold onto the sauce and veggies well. However, you can use any pasta shape you love, including gluten-free options if needed!
How can I add protein to this dish?
If you want to make it heartier, add cooked chickpeas, white beans, or even grilled tofu for a protein boost that keeps the recipe vegetarian and satisfying.
Final Thoughts
Give this Creamy Veggie Pasta Recipe a try, and I guarantee it’ll become one of your favorite ways to enjoy a comforting, veggie-packed meal. It’s quick, adaptable, and always a crowd-pleaser—so gather your loved ones and dig in!
Print
Creamy Veggie Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Veggie Pasta Recipe offers a comforting and flavorful Italian-American dish featuring tender pasta tossed with a rich and creamy sauce loaded with fresh vegetables. Perfect for a quick weeknight dinner, it combines broccoli, mushrooms, cherry tomatoes, and spinach in a luscious Parmesan and cream sauce that is both satisfying and nutritious.
Ingredients
Pasta
- 12 oz pasta (penne or fettuccine work well)
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
Sauce
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside to keep warm.
- Sauté Onion and Garlic: In a large skillet over medium heat, heat olive oil and sauté the diced onion for 2–3 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
- Cook Vegetables: Stir in the broccoli florets and sliced mushrooms. Cook for about 4–5 minutes until they begin to soften but retain some crunch. Add the cherry tomatoes and cook for an additional 2 minutes, allowing the tomatoes to slightly soften.
- Add Broth and Simmer: Pour in the vegetable broth and let the mixture simmer gently for 2 minutes to combine flavors and slightly reduce the liquid.
- Create Creamy Sauce: Stir in the heavy cream and grated Parmesan cheese. Season the sauce with salt, pepper, and Italian seasoning. Allow it to simmer for 3–4 minutes until the sauce thickens slightly and becomes creamy.
- Toss with Spinach and Pasta: Add the baby spinach and cooked pasta to the skillet. Toss everything together to combine well and cook for 1–2 minutes until the spinach wilts and the pasta is fully coated with the creamy sauce.
- Serve: Serve the creamy veggie pasta warm. Optionally, top with extra grated Parmesan cheese for added flavor and garnish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based alternative such as coconut cream or cashew cream.
- Feel free to swap in other vegetables like zucchini, bell peppers, or asparagus based on seasonal availability or personal preference.
- Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
- To add protein, consider including grilled chicken, shrimp, or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg
