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.
Servings: 6 servings
Calories: 629kcal
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