Creamy Veggie Pasta: A Simple & Delicious Weeknight Meal

 Looking for a comforting and satisfying meal that's also packed with veggies? Look no further! This creamy white sauce pasta with your favorite vegetables is a fantastic option for a quick weeknight dinner or a cozy weekend lunch. It's incredibly versatile, allowing you to use whatever vegetables you have on hand, and the creamy sauce is simply divine. Let's get cooking!

 

Ingredients:

 

8 ounces pasta (penne, fusilli, or your favorite shape)

 

1 tablespoon olive oil

 

1 onion, chopped

 

2 cloves garlic, minced

 

Assorted vegetables, about 2 cups chopped (e.g., broccoli florets, bell peppers, zucchini, spinach, peas)

 

1 ½ cups milk (whole milk or 2% recommended for creaminess)

 

¼ cup heavy cream

 

½ cup grated Parmesan cheese, plus more for serving

 

2 tablespoons all-purpose flour

 

Salt and black pepper to taste

 

Fresh herbs, chopped (e.g., parsley, basil) for garnish (optional)

 

Instructions:

 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.

 

Sauté the Aromatics and Vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

 

Add the Vegetables: Add your chopped vegetables to the skillet. Stir and cook until they are tender-crisp, about 5-7 minutes depending on the vegetables you're using. If using leafy greens like spinach, add them in the last couple of minutes until wilted.

 

Make the Cream Sauce: In a separate small bowl, whisk together the milk and flour until smooth. This will prevent lumps in your sauce.

 

Combine and Thicken: Pour the milk and flour mixture into the skillet with the vegetables. Stir continuously over medium heat until the sauce starts to thicken. Add the heavy cream and bring to a gentle simmer, stirring occasionally.

 

Add Cheese and Season: Remove the skillet from the heat and stir in the grated Parmesan cheese until it's melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.

 

Combine with Pasta: Add the cooked and drained pasta to the skillet with the creamy vegetable sauce. Toss everything together until the pasta is well coated.

 

Serve: Divide the creamy veggie pasta among bowls. Garnish with extra grated Parmesan cheese and fresh herbs, if desired.

 

Tips and Variations:

 

Vegetable Power: Feel free to experiment with different vegetables based on what's in season or what you have on hand. Mushrooms, asparagus, cherry tomatoes, and kale are all great additions.

 

Protein Boost: Add cooked chicken, shrimp, or sausage to the skillet along with the vegetables for a heartier meal.

 

Spice it Up: A pinch of red pepper flakes added to the vegetables while they are sautéing will give your pasta a little kick.

 

Dairy-Free Option: For a dairy-free version, use a plant-based milk alternative (like oat milk or cashew milk) and nutritional yeast in place of Parmesan cheese. You may need to adjust the amount of flour for thickening.

 

Enjoy this delightful and customizable Creamy Veggie Pasta! It's a perfect way to get your veggies in and satisfy your pasta cravings all at once. Happy cooking!