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
Scale
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
