Creamy Vegetable Pasta

Creamy Vegetable Pasta is an easy, vegetable filled pasta dish that is on the table in under 30 minutes! This is a delicious vegetarian meal that everyone will love.

My family loves when it's pasta night in our house. The kids favorite is either buttered noodles (so easy I don't even need a recipe!), Boursin Pasta, or my Million Dollar Baked Spaghetti, but really they're happy whenever their plate is full of noodles.

My new favorite is this recipe for Creamy Vegetable Pasta. It's full of vegetables, so you know I'm happy about that, and it's rich and creamy from the addition of heavy cream and Parmesan cheese. Best yet, it's a breeze to whip up and is great for using up vegetables on their last leg that are in my fridge. Check out my Summer Vegetable Breakfast Casserole and Summer Vegetable Chowder for more great uses of leftover vegetables.

Why You'll Love This Recipe

• Filled with vegetables. Just like my Lemon Broccoli Pesto Pasta, this pasta dish is filled with onion, mushrooms, zucchini, and tomatoes, making it packed with nutrition.
• Flexible recipe. You can adapt this recipe to whatever vegetables you prefer.
• Quick and easy. This recipe only requires a little bit of veggie chopping and the rest comes together super quick.
• Crowd pleaser. This is a creamy pasta recipe that everyone will like!

Key Ingredients

Vegetables - I use my favorite veggies including onion, mushrooms, tomatoes, and zucchini in this recipe. I have also used other vegetables, which I have noted in the variations section below.

Garlic and Herbs - fresh garlic and dried Italian herb seasoning gives this pasta delicious flavor.

Heavy Cream - this is what makes the pasta so yummy and creamy!

Parmesan Cheese - adds some delicious cheesy flavor and helps to thicken the sauce. Freshly grated is best.

Refer to the recipe card for the complete list of ingredients.

Substitutions and Variations

Switch up the Vegetables. You can pretty much use whatever vegetables you have and love in this creamy vegetable pasta dish. Anything from corn, spinach, kale, and peppers to squash, carrots, broccoli, and cauliflower. If you love vegetarian pastas, check out my Roasted Tomato Pasta, Creamy Broccoli Pasta, and Roasted Red Pepper Goat Cheese Pasta.

Use a Different Cheese. If you don't have Parmesan, you could use Asiago, Gruyere, Pecorino Romano, Mozzarella, or really any hard shredded cheese that you like. I think adding a soft cheese like goat cheese or feta would also work, but I have not tried it myself.

Add a little spice! If you like things spicy, add some (start with ¼ tsp) red pepper flakes or diced jalapeño for a little heat.

Add some meat. If you want to add a little protein, you could add meatballs, chicken, shrimp or tofu! Or check out my Instant Pot Sausage Rigatoni for a delicious meat-filled pasta.

How to Make Creamy Vegetable Pasta

Expert Tips

Use Good Quality Ingredients - this recipe has very few ingredients, so it's important to use a good quality Parmesan cheese and full-fat heavy whipping cream.

Storage - store leftovers in an airtight container in the refrigerator for up to 4 days. You might need to re-hydrate with a splash of milk or cream once you reheat.

Serving Suggestion - I love serving this pasta with a crusty loaf of bread and a basic side salad. You could make my Strawberry Arugula Salad or just some mixed greens with my Honey Mustard with Greek Yogurt Dressing or Greek Yogurt Ranch Dressing.

Creamy Vegetable Pasta Recipe FAQs

Other Pasta Dishes To Consider

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Creamy Vegetable Pasta

Creamy Vegetable Pasta is an easy, vegetable filled pasta dish that is on the table in under 30 minutes! This is a delicious vegetarian meal that everyone will love.

Print Pin Rate

Course: Main Course

Cuisine: American, Italian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Calories: 629kcal

Author: Taylor Ellingson

Ingredients

• ▢ 3 tablespoon unsalted butter
• ▢ 1 small onion red or yellow
• ▢ 1 zucchini diced
• ▢ 8 ounces mushrooms sliced
• ▢ 1 ½ cup cherry tomatoes halved
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon Italian seasoning
• ▢ ½ teaspoon salt
• ▢ 1 ½ cups heavy cream
• ▢ 1 cup Parmesan cheese
• ▢ 16 ounces spaghetti

Instructions

• Bring a pot of water to boil. Cook the pasta according to package directions.
• While the water is heating and the noodles are cooking, start the rest of the dish.
• Add the butter to a large skillet over medium heat.
• Add the diced onion, zucchini, and mushrooms. Season with salt and pepper.
• Cook for 7-10 minutes, until the vegetables have started to soften.
• Add the garlic, Italian seasoning, and tomatoes, and cook another 5-7 minutes. I like to put a lid on it to sort of steam the vegetables.
• Add the cream and cheese to the vegetables, stirring to combine. Let it cook for 2-3 minutes. It will thicken as it cooks.
• Add the pasta noodles to the sauce and stir well to combine.
• Serve and enjoy!

Notes

• Store leftovers in an airtight container for 3-4 days. Add some broth, water, or cream to the pasta when reheating, to make it creamy again. 
• You can use any type of pasta noodle that you like.

Nutrition

Calories: 629kcal | Carbohydrates: 65g | Protein: 20g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 492mg | Potassium: 564mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1433IU | Vitamin C: 17mg | Calcium: 276mg | Iron: 2mg

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