Easy Creamy Veggie Pasta Sauce Recipe
Creamy veggie pasta is an easy vegetarian pasta dinner that is a versatile, quick weeknight meal filled with healthy vibrant vegetables and whole wheat pasta tossed in a creamy sauce and topped with parmesan cheese.
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This recipe is so versatile, you can use just about any vegetable that you have in your kitchen. I like to cook seasonal foods, and when asparagus is in season, this version is on our table more than a few times during the season. It’s creamy and delicious and everyone loves the tangy flavor that the goat cheese adds to the sauce.
See the recipe variations below for other vegetable suggestions, or try your own creation and serve it with a healthy chopped salad on the side for a complete meal.
Why you will love this veggie pasta
- It’s versatile! You can use any type of vegetable and pasta that you like to make this recipe.
- Creamy veggie pasta and vegetables is a quick and economical dinner that the whole family will love.
- It’s made with simple ingredients that you probably have in your kitchen.
Here is what you will need
This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Milk
- Mushrooms
- Fresh garlic
- Cooked peas
- Asparagus
- Flour
- Butter
- Parmesan cheese
- Goat cheese
- Pasta
- Fresh herbs
🥄Equipment
- Cutting board
- Large skillet
- Chef’s knife
- Wire whisk
- Saucepan
How to make creamy vegetable pasta
Prepare the ingredients: Chop the garlic cloves, slice the mushrooms and asparagus and cook the peas. Cook the pasta al dente according to the instructions on the package.
STEP 1: Add 1 tablespoon of oil to a skillet and heat over medium-high heat. Add the mushroom slices to the skillet and cook them until the edges start to brown and soften. Remove the mushrooms from the pan and set them aside.
STEP 2: Next, reduce the heat to medium. Add the asparagus pieces to the hot skillet and cook for a few minutes until they begin to turn soft. Remove them from the pan and set them aside.
STEP 3: Add the remaining oil to the pan and add 4 cloves of chopped garlic; cook until it begins to turn soft and reduce the heat to low. Whisk in the flour to form a roux (paste). Gradually whisk in the milk to the butter and garlic until the sauce thickens. Stir in the goat cheese and add the vegetables.
STEP 5: Pour the sauce over the cooked pasta; toss to coat all of the pasta. Sprinkle with a little bit of freshly grated parmesan cheese and fresh herbs, sea salt, and black pepper to taste, and serve with grated parmesan cheese on top.
Ingredient notes and substitutions
The complete list of ingredients to make this creamy veggie pasta recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Milk – Whole milk or your favorite plant-based milk will work in this recipe. Use whatever you have in your fridge.
Goat cheese – Tangy goat cheese adds a little extra creamy texture to the sauce and a tangy bite. I you don’t like goat cheese, you can leave it out or you can replace it with cream cheese.
Mushrooms – I prefer to use baby bella or white button mushrooms, but feel free to use any variety of mushrooms.
Peas – I like to use fresh or frozen peas to make this recipe; they are crisp tender, and not mushy like canned peas are.
Fresh garlic – Fresh garlic is the best option, but you can also use chopped garlic in a jar or garlic powder (1/4 teaspoon per clove).
Serving suggestions
Serve this delicious creamy veggie pasta dish garnished with lemon zest, fresh basil with a spinach or arugula salad and garlic bread for a complete and easy meal.
How to store leftovers
Store leftover pasta in an airtight container in the refrigerator for up to two days. Reheat it in the microwave or in a pan on top of the stove. You may need to add a little bit of water or milk for moisture.
Creamy veggie pasta variations
Change up the vegetables – Use any of your favorite fresh vegetables that you like in this recipe. Some of our favorites include a combination of mushrooms, cherry tomatoes, grape tomatoes, onions, red bell pepper, zucchini, broccoli, roasted peppers, sun-dried tomatoes, olives, fall, and winter squash.
Veggie noodles – Replace the pasta with veggie noodles for a low-carb version.
Vegan creamy pasta and veggies – Use plant-based milk, olive oil instead of butter, and nutritional yeast instead of parmesan cheese.
Make it spicy – Add a few teaspoons of red pepper flakes to spice it up.
Add protein – Add chunks (about ½ pound) of leftover ham, chicken, cooked shrimp, or a few slices of crumbled cooked bacon.
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Tips
- Measure linguine the easy way, 8 ounces of uncooked linguine bunched together in a circle is about 1 1/4 inches in diameter and 12 ounces will measure approximately 1 3/4 inches.
- Make extra of your favorite roasted vegetables and use them instead of cooking the vegetables in the skillet for creamy pasta with roasted veggies.
- Toss the cooked pasta in a few tablespoons of pasta water before serving. This will help the sauce to stick to the pasta.
Recipe FAQs
You can easily swap whole milk with an equal amount of heavy cream for even creamier pasta.
Long flat noodles such as linguine, fettuccine, or tagliatelle are the best to use with creamy pasta sauces.
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Ingredients
- 1 1/2 cups whole milk
- 4 ounces of sliced mushrooms
- 4 cloves garlic diced
- 1/2 cup cooked peas
- 1/2 pound fresh asparagus cleaned and cut into 1/2 inch pieces
- 1 tablespoon flour
- 2 tablespoon butter or olive oil divided
- 1/2 cup freshly grated Parmesan cheese or 1/4 cup nutritional yeast
- 8 ounces uncooked whole wheat pasta such as linguine
- Fresh herbs such as basil oregano or parsley to garnish
- 4 ounces Goat cheese crumbled
Instructions
- Clean and prepare the vegetables; chop the garlic, slice the mushrooms and asparagus
- Add 1 tablespoon of oil or butter to a skillet and heat to medium heat. Add the mushroom slices and cook until the edges start to brown and remove them from the pan and set aside
- Next, add the asparagus slices and cook until they begin to soften and turn bright green, remove them from the pan and set aside with the mushrooms
- Cook the pasta according to package instructions.
- Add the remaining oil to the pan and the 4 cloves of chopped garlic and cook until the garlic begins to soften.
- Stir in the 1 tablespoon of flour. Once the mixture becomes pasty, (this is called a roux) turn the heat off. Gradually pour in the milk stirring with a whisk until mixture becomes thick.
- Reduce the heat, and add the mushrooms, asparagus and cooked peas to the sauce.
- Drain the pasta and set aside
- Add the goat cheese to the sauce and stir gently until it melts into the sauce; serve over the linguine with shredded parmesan cheese
- Garnish with fresh herbs and enjoy!
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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