Creamy Veggie Pasta Recipes

CREAMY VEGETABLE PASTA

Steps:

• Heat the oven to 425 degrees. Pour all of the diced veggies onto a large baking sheet, drizzle with olive oil and bake for 25 minutes.
• While the veggies roast, bring a large pot of water to boil and cook pasta. Carefully reserve 1/3 cup of the boiling water for the cheese sauce.
• While the pasta cooks, prepare the cheese sauce. First, melt 2 tablespoons of the butter and add in the grated garlic, cook for about 1 minute then add the 2 tablespoons of flour and whisk to combine. Slowly pour in the 1 and 1/2 cups of half & half and cook over medium heat for 2-3 minutes until slightly bubbly. Season with the salt, pepper, and garlic powder.
• Next, reduce heat to low and pour in all of the grated Fontina cheese. Whisk to melt the cheese into the sauce, adding in some of the reserved pasta water if the sauce needs to be thinned.
• To assemble, pour the cooked penne into the cheese sauce, then add in the roasted veggies. Serve and enjoy!

ONE POT CREAMY VEGGIE PASTA

Steps:

• Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
• Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.

30-MINUTE CREAMY VEGGIE PASTA

Steps:

• Dice the bell pepper and onion into 1-inch cubes. Slice the mushrooms. Set the veggies aside.
• Preheat a deep skillet with butter over medium heat. Add the mushrooms and cook them until they soften.
• Add the bell peppers and onions to the skillet and cook them until they soften.
• Cook the pasta in a boiling pot of hot water for about 4 minutes less than the box instructions. Add the partially cooked pasta into the skillet with the veggies.
• Add the heavy whipping cream, pressed garlic, and broccoli to the skillet. Cook for about 5 minutes.
• Fold in the parmesan cheese and stir until evenly combined.
• Serve immediately and enjoy!

CREAMY VEGETARIAN PASTA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

CREAMY VEGETABLE PASTA

Steps:

• COOK and stir vegetables in hot oil in large skillet on medium heat until crisp-tender.
• ADD cream cheese spread, milk, Parmesan cheese and seasonings; mix well. Reduce heat to low; cook until cream cheese is melted, stirring frequently.
• DRAIN hot spaghetti; place in large bowl. Add sauce; toss to coat.

EASY CREAMY PASTA WITH VEGGIES

Steps:

• Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
• Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
• Drain pasta and veggies in colander.
• In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
• Once mixture is smooth, add veggies and pasta into sauce.
• Heat until mixture is combined and warmed through, stirring frequently.
• Taste; add salt and pepper if desired; serve.

CREAMY ROAST VEGGIE PASTA

Steps:

• Spray a fry pan with olive oil. Sauté garlic for 1 minute. Blend a little evaporated milk with the cornflour until smooth with no lumps and set aside.
• Pour remaining evaporated milk into a pan and bring to boil stirring.
• Add cornflour and milk mixture to pan with garlic. Stir constantly until thickened. Simmer for 3 minutes.
• Stir in roasted vegetables, tossing well.
• Mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired.
• To roast your vegetables dice & put them and put into a baking dish, toss through 2 tablespoons olive oil, sprinkle with desired seasonings and bake in a moderate oven for 20-25 minutes or until tender.
• Vegetables I have used are: pumpkin, zucchinis, tomatoes (plum), potatoes, carrots, capsicum & asparagus to name just a few.