Description
Creamy Vegetable Pasta is a satisfying, colorful, and healthy weeknight dinner that’s meatless and comforting. Loaded with fresh veggies and tossed in a simple creamy sauce, it’s budget-friendly, family-approved, and ready in under 30 minutes. Perfect for vegetarians or anyone craving a nourishing meal packed with plant-based goodness.
Ingredients
Scale
- 12 oz (340g) pasta noodles (penne, rotini, or any favorite shape)
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 carrot, peeled and diced
- 1 cup cherry tomatoes, halved
- 2 cups spinach or kale
- 1½ cups milk or dairy-free alternative
- 2 tablespoons flour (or gluten-free alternative)
- ¼ cup grated Parmesan or nutritional yeast
- Salt & pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup pasta water and drain.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until translucent. Add carrots, zucchini, and bell pepper. Cook for 5–6 minutes. Stir in tomatoes and spinach until wilted.
- Make the creamy sauce: Push veggies to one side. Sprinkle flour and slowly whisk in milk on the other side. Stir together and simmer 3–4 minutes until thickened.
- Combine with pasta: Add drained pasta to skillet. Stir to coat in sauce. Add pasta water if needed to loosen. Mix in Parmesan or nutritional yeast.
- Serve: Garnish with fresh herbs and serve warm in bowls.
Notes
- Use unsweetened almond, oat, or soy milk for a dairy-free version.
- Add chickpeas, white beans, or tofu for extra protein.
- Make it gluten-free by using gluten-free pasta and flour.
- Leftovers reheat well with a splash of water or milk.
- Sprinkle chili flakes or lemon zest before serving for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 8mg
Keywords: Creamy Vegetable Pasta, Healthy Organic Meals Recipes, Meatless Pasta Dishes Simple, Recipes with Pasta Noodles, Low Cost Vegetarian Meals