Creamy Vegetable Pasta

This Creamy Vegetable Pasta is the perfect 30 minute spring meal! It’s loaded with fresh veggies and tossed in a lightened-up cream sauce.

Why You’ll Love This Recipe

Get ready for this creamy, comforting, and flavorful spring pasta dish! It’s loaded with fresh asparagus and peas, and is the perfect way to enjoy what’s fresh this season.

This pasta is a healthier twist on traditional comfort food. Packed with fresh sautéed vegetables and a lightened-up Alfredo style sauce that uses milk instead of heavy cream, you can indulge guilt-free.

The best part is that it’s quick and easy! You can make it in just 30 minutes, so it’s perfect for a weeknight dinner.

Are you curious what’s in season in spring? Try this favorites, Air Fryer Parmesan Asparagus, Spring Pea and Asparagus Salad with Ricotta, or Pasta with Peas and Pancetta.

Ingredients

Pasta

• Cavatappi: I like cavatappi because it really holds onto the sauce, but you could use whatever pasta shape you prefer. Try to use one that holds sauce like penne or ziti.
• Olive Oil: Extra virgin olive oil to sauté the vegetables.
• Asparagus: Fresh asparagus, cut into 2″ pieces. Look for asparagus that is vibrant and firm.
• Peas: Either fresh or frozen peas. If you’re using frozen, there’s no need to defrost them.
• Salt and Pepper: To taste.

Lightened-Up Cream Sauce

• Olive Oil: Extra virgin olive oil is the base for the roux. The roux is the mixture of oil and flour that will think the sauce.
• Garlic: For flavor!
• Flour: To thicken the sauce.
• Vegetable Broth: I like to use a low sodium vegetable broth, however you could also use chicken broth.
• Milk: Any milk will work in this recipe!
• Parmesan Cheese: Freshly grated parmesan cheese. Be sure to grate it yourself because it will not only have the best flavor, but also easily melt into the sauce.
• Salt and Pepper: To taste.

*The full ingredient list with amounts is in the recipe card below.

How to Make Creamy Vegetable Pasta

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus and peas and sautéed until crisp-tender, about 4-5 minutes. Remove from the skillet and set aside.
3. Wipe out the skillet, then heat the extra virgin olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour, and whisk until combined. Slowly add in the broth and milk, whisking until the mixture is smooth. Bring to a simmer, whisking often, until the sauce starts to thicken, about 1-2 minutes. Remove from heat, stir in the grated parmesan cheese, and season with salt and pepper.
4. Reserve 1/2 cup of the pasta water. Drain the pasta and add it to the skillet with the sauce. Add the sautéed asparagus and peas and toss to combine. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. 
5. Serve warm and enjoy!

Expert Tip: When draining the pasta, be sure to reserve some of the starchy pasta water. This can be added to the sauce to loosen it up and help it bind to the pasta. I learned this in a cooking class in Italy, and now I do it every time I make pasta!

Variations

I love to change things up based on what I have on hand or what I’m feeling. Get creative with these variations for this Creamy Vegetable Pasta.

• Change up the veggies. While asparagus and peas are perfect for spring, you could swap them out for other seasonal vegetables depending on the time of year like broccoli, zucchini, or cherry tomatoes.
• Try a different pasta shape. Because of it’s shape and texture, cavatappi is great for holding onto sauce. It’s not the only pasta shape that’s great for sauce, though! Try other pasta shapes like penne, ziti, or even fettuccine.
• Add lemon zest. To brighten up the pasta dish, add some lemon zest and a squeeze of lemon juice. Lemon pairs perfectly with fresh spring vegetables.
• Give it a kick. If you like a little heat, try adding some red pepper flakes to the sauce.
• Make it vegan. To make this dish vegan, simply use a plant-based milk and omit the parmesan cheese. For a cheesy flavor, try stirring some nutritional yeast into the sauce.
• Add some protein. Chicken, shrimp, or sausage are all great options. For a vegetarian option, add tofu or chickpeas.
• Change up the sauce. The creamy sauce is delicious, however you could try a different sauce like a pesto or a lemon garlic butter sauce for a different flavor.
• Top with fresh herbs or toasted breadcrumbs. A sprinkle of chopped fresh herbs like basil or parsley can add a burst of flavor and color, while toasted breadcrumbs can add some texture. Add them on just before serving.

Serving Suggestions

My favorite way to serve this veggie loaded pasta is with a big side salad drizzled with a lemon vinaigrette. Salad is always a perfect complement to pasta. Garlic bread or fresh crusty bread with some dipping oil is also a perfect pairing.

Frequently Asked Questions (FAQ’s)

More Pasta Recipes

If you’re looking for more pasta recipes, try one of these favorites!

• Lemon Orzo with Spinach
• Cherry Tomato and Chicken Sausage Pasta
• Spinach Mushroom Pasta
• Spring Pasta Salad
• Lemon Kale Pasta with Salmon
• Broccoli Cheddar Orzo

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