If you’re searching for a meal that’s easy, comforting, and bursting with color, this Creamy Veggie Pasta Recipe is it! You get tender penne tangled in a velvety Parmesan sauce, plus lots of vibrant veggies that keep things fresh and satisfying. It’s a friendly dinner that comes together fast, looks beautiful on the table, and sneaks in a whole garden’s worth of goodness with every single bite.

Creamy Veggie Pasta Recipe - Recipe Image

Ingredients You’ll Need

This Creamy Veggie Pasta Recipe relies on a handful of staple ingredients that truly shine when brought together. Each one is chosen to highlight flavor, texture, and color while keeping the preparation refreshingly simple.

Penne or pasta of choice (12 oz): Penne’s ridges hold the creamy sauce beautifully, but feel free to use any pasta you love.
Olive oil (1 tablespoon): Adds richness and helps veggies sauté until perfectly tender.
Yellow onion, diced (1 small): Infuses the dish with subtle sweetness and depth.
Garlic, minced (3 cloves): Brings aromatic warmth to the base of your sauce.
Broccoli florets (1 cup): Offer vibrant color and a satisfying, healthy crunch.
Sliced mushrooms (1 cup): Deliver a savory, earthy flavor that deepens the sauce.
Cherry tomatoes, halved (1 cup): Give a burst of bright tang to balance the creaminess.
Red bell pepper, diced (1/2 cup): Adds natural sweetness and a pop of red color.
Baby spinach (1 cup): Wilts down for extra greens and a silky texture.
Salt (1/2 teaspoon): Essentials for seasoning everything just right.
Black pepper (1/4 teaspoon): A touch of spice to round out the flavors.
Italian seasoning (1/2 teaspoon): Delivers that classic, herby aroma every pasta needs.
Heavy cream (1 cup): The secret to a luscious sauce everyone will crave.
Grated Parmesan cheese (1/2 cup): Melts in to make the sauce extra cheesy and savory.
Reserved pasta water (1/4 cup): Helps create the smooth, clinging texture for your sauce.
Chopped parsley (for garnish): Sprinkles a fresh, herby finish just before serving.

How to Make Creamy Veggie Pasta Recipe

Step 1: Boil the Pasta

Start by bringing a large pot of salted water to a boil and cook the penne (or your favorite pasta shape) according to package instructions until perfectly al dente. Don’t forget to scoop out 1/4 cup of the pasta water just before draining; this starchy water is key for a silky, emulsified sauce.

Step 2: Sauté the Aromatics

While the pasta cooks, heat the olive oil in a large skillet over medium. Toss in the diced onion and let it sweat for 2 to 3 minutes until softened and translucent. Add the minced garlic and stir just until fragrant—this is where the foundation of the Creamy Veggie Pasta Recipe begins building flavor.

Step 3: Cook the Veggies

Next, stir in the broccoli florets, sliced mushrooms, cherry tomatoes, and bell pepper. Sauté everything together for about 5 to 7 minutes, letting the vegetables soften but still stay vibrant and colorful. This combination gives the pasta so much texture and eye-catching appeal.

Step 4: Add Greens and Seasonings

Sprinkle in the salt, black pepper, and Italian seasoning, then add the baby spinach. Cook just until the spinach wilts down and mingles with the other veggies, which should only take a minute. This step is where the layers of flavor really take shape in your Creamy Veggie Pasta Recipe.

Step 5: Make the Creamy Sauce

Lower the heat and pour in the heavy cream. As it comes to a gentle simmer, stir in the grated Parmesan cheese. Let it bubble softly for 2 to 3 minutes so the sauce thickens a bit and infuses with the sautéed veggies’ flavors. The cream and cheese are what make this pasta so irresistibly smooth and decadent.

Step 6: Bring It All Together

Add the drained pasta to the skillet, along with that precious reserved pasta water. Toss everything together until the noodles are perfectly coated in the creamy veggie-speckled sauce. If you need to, adjust the sauce texture with another splash of pasta water. Now you’re ready for the final touch!

Step 7: Serve and Enjoy

Dish up your Creamy Veggie Pasta Recipe while it’s warm and silky, topped with a flutter of chopped fresh parsley for a burst of color and freshness. Every bite is hearty, comforting, and packed with wholesome flavor.

How to Serve Creamy Veggie Pasta Recipe

Garnishes

Finish your pasta bowls with a generous sprinkle of chopped parsley for herby brightness, freshly cracked black pepper, and (if you’re feeling decadent) an extra grating of Parmesan right at the table. These simple touches enhance the Creamy Veggie Pasta Recipe and make each serving feel a bit special.

Side Dishes

This dish pairs beautifully with a crisp green salad or a slice of warm, crusty bread for scooping up any leftover sauce. If you’re feeding a hungrier crowd, try serving it alongside a platter of roasted veggies or a simple antipasto board for extra flair.

Creative Ways to Present

Twirl the creamy pasta high onto plates for a restaurant-style touch, or serve it family-style in a big, colorful bowl at the center of the table. For a fun twist, transfer the pasta to a baking dish, sprinkle over some breadcrumbs and cheese, and broil for a crispy top—just another way to reinvent your Creamy Veggie Pasta Recipe!

Make Ahead and Storage

Storing Leftovers

Store any leftover pasta in an airtight container in the fridge for up to three days. The flavors meld and become even more delicious overnight, making this a great meal to cook in advance or enjoy for lunch the next day.

Freezing

While the sauce is best fresh, you can freeze portions of the Creamy Veggie Pasta Recipe if needed. Let the pasta cool completely, then pack it into freezer-safe containers for up to one month. Defrost overnight in the fridge before reheating.

Reheating

To revive that lovely creaminess, reheat leftover pasta gently on the stove with a splash of milk or cream, stirring until the sauce returns to its luscious texture. The microwave works, too, but heat in short intervals and stir often for best results.

FAQs

Can I use different vegetables in this Creamy Veggie Pasta Recipe?

Absolutely! This dish is wonderfully versatile—swap in zucchini, asparagus, or peas based on what you have. The key is to keep the veggies bite-sized for even cooking and maximum flavor in every forkful.

What can I use if I want to make the recipe dairy-free?

No worries! Replace the heavy cream with coconut cream (for richness) and use nutritional yeast or your favorite plant-based Parmesan alternative. The pasta will still deliver all that comforting, cheesy appeal.

Can I add protein to this Creamy Veggie Pasta Recipe?

Yes, you can easily make it heartier by stirring in cooked chickpeas or tossing in slices of grilled chicken or shrimp. These simple add-ins make it a well-rounded main that satisfies bigger appetites.

What’s the best way to prevent the sauce from becoming too thick?

Saving a bit of your pasta’s cooking water is the trick! Adding it gradually when tossing everything together ensures your Creamy Veggie Pasta Recipe stays silky and clings deliciously to every noodle, without getting clumpy.

How can I make this pasta gluten-free?

Just use your favorite gluten-free pasta! The sauce and veggies work wonderfully with lentil, chickpea, or rice-based noodles, so you can enjoy all the goodness without any gluten worries.

Final Thoughts

This Creamy Veggie Pasta Recipe is one of those go-to dishes you’ll want to make on repeat—easy enough for busy weeknights, but so comforting and pretty it can turn any meal into something special. Give it a try, and don’t forget to share your own flavor twists! Your table (and your taste buds) will thank you.

Creamy Veggie Pasta Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy goodness of this delightful Creamy Veggie Pasta, a vegetarian pasta dish packed with a variety of colorful vegetables tossed in a rich and flavorful sauce. Perfect for a quick and satisfying weeknight dinner!

Ingredients

Scale

Pasta:

12 oz penne or pasta of choice
1 tablespoon olive oil

Veggies:

1 small yellow onion (diced)
3 cloves garlic (minced)
1 cup broccoli florets
1 cup sliced mushrooms
1 cup cherry tomatoes (halved)
1/2 cup diced red bell pepper
1 cup baby spinach

Seasonings:

1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning

Sauce:

1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup pasta water (reserved)
Chopped parsley for garnish

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Instructions

Cook Pasta: Cook pasta according to package directions until al dente. Reserve 1/4 cup of pasta water and drain the rest.
Sauté Veggies: In a skillet, sauté onion in olive oil until softened. Add garlic, broccoli, mushrooms, tomatoes, and red bell pepper. Cook until tender.
Add Seasonings: Stir in spinach, salt, pepper, and Italian seasoning. Cook until spinach wilts.
Make Sauce: Lower heat, pour in heavy cream. Stir in Parmesan cheese until thickened.
Combine: Add pasta and reserved water. Toss to coat in sauce.
Serve: Garnish with parsley and serve warm.