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Creamy Vegetable Pasta Recipe

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4 from 8 reviews

This Creamy Vegetable Pasta recipe is a delightful combination of tender al dente pasta tossed in a rich, velvety sauce made from butter, flour, chicken stock, and heavy cream, seasoned with Italian herbs and spices, and loaded with fresh cherry tomatoes, asparagus, and peas. Finished with a generous amount of Parmesan cheese, it makes a comforting and satisfying meal perfect for any weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 10 ounces pasta

Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 cup heavy cream
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • salt to taste

Vegetables

  • 1 cup cherry tomatoes, cut in halves
  • 1 bunch asparagus, ends trimmed and cut into 1 1/2-inch pieces
  • 1 cup frozen peas

Finishing

  • 1 cup freshly grated Parmesan cheese

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add 10 ounces of pasta and cook according to package instructions until al dente. Drain the pasta, reserving ½ cup of pasta water, and set pasta aside.
  2. Make Roux Base: In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Stir in 3 tablespoons of all-purpose flour and whisk continuously for about 1 minute until the mixture is bubbly but not browned. This forms the base for the creamy sauce.
  3. Add Liquid: Gradually whisk in 1 1/2 cups chicken stock and 1 cup heavy cream to the roux. Stir and cook for a few minutes until the mixture is smooth and fully combined.
  4. Season the Sauce: Add ¼ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes. Stir well and cook for 5 to 7 minutes until the sauce thickens slightly.
  5. Cook Vegetables: Add 1 cup halved cherry tomatoes, 1 bunch chopped asparagus, and 1 cup frozen peas to the sauce. Stir and cook for another 4 to 5 minutes, until the vegetables soften and the sauce thickens further.
  6. Toss Pasta and Finish: Add the cooked pasta and 1 cup freshly grated Parmesan cheese to the skillet. Toss gently to coat the pasta in the creamy sauce. If the sauce is too thick, add reserved pasta water one tablespoon at a time until the desired consistency is reached. Serve hot and enjoy!

Notes

  • Use freshly grated Parmesan for the best flavor and texture.
  • You can substitute chicken stock with vegetable stock for a vegetarian version but note the original recipe is not vegetarian due to chicken stock.
  • Adjust red pepper flakes according to your spice preference.
  • Reserve pasta water is key to adjust the sauce consistency without thinning the flavors.
  • Cook pasta just until al dente to avoid mushy pasta after combining with sauce.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/creamy-vegetable-pasta-recipe/