Creamy Vegetable Pasta
Indulge in the ultimate comfort food with this Creamy Vegetable Pasta, a one-pan wonder that combines al dente penne with a vibrant medley of fresh vegetables and a luxuriously smooth Parmesan cream sauce. Perfect for busy weeknights or a cozy family dinner, this recipe strikes the ideal balance of hearty and healthy. Featuring colorful broccoli florets, sweet bell peppers, tender carrots, and nutrient-rich spinach, every bite is bursting with wholesome goodness. The rich sauce, made with heavy cream, vegetable broth, and a hint of garlic, clings to each piece of pasta for a perfectly coated dish. Ready in just 35 minutes and topped with fresh parsley for an added pop of flavor, this vegetarian pasta is both satisfying and easy to customize. Try this crowd-pleasing dish and watch it become a new go-to favorite for pasta night!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Penne pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Onion, diced
- 150 grams Broccoli florets
- 1 large Carrot, thinly sliced
- 1 medium Red bell pepper, diced
- 100 grams Fresh spinach leaves
- 200 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 150 milliliters Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving 1/4 cup of the pasta water.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic and diced onion to the skillet. Sauté for 2-3 minutes, or until the onion becomes translucent and fragrant.
Add the broccoli florets, sliced carrot, and diced red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the fresh spinach leaves to the skillet and cook for 1-2 minutes, or until wilted.
Pour the heavy cream and vegetable broth into the skillet. Stir well to combine.
Add the grated Parmesan cheese, salt, black pepper, and red chili flakes (if using). Stir until the cheese melts and the sauce becomes creamy.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to coat the pasta evenly in the sauce.
Cook for another 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat. Garnish the pasta with chopped fresh parsley and additional Parmesan cheese, if desired.
Serve warm and enjoy your Creamy Vegetable Pasta!
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 271.7 g | 99% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 19.2 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2271 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
