Creamy Veggie Parmesan Pasta – Comforting, Cheesy & Loaded with Veggies

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Description

This Creamy Veggie Parmesan Pasta is the ultimate comfort dish—creamy, cheesy, and loaded with a medley of fresh vegetables. A velvety parmesan sauce coats tender pasta and colorful veggies, making it a satisfying vegetarian main or side. Perfect for weeknights when you need a wholesome, feel-good meal that’s both nourishing and indulgent.

Ingredients for Creamy Veggie Parmesan Pasta – Comforting, Cheesy & Loaded with Veggies

  • 12 oz (340 g) pasta (penne, fettuccine, or rotini work well)

  • 2 tbsp olive oil or butter

  • 3 cloves garlic, minced

  • 1 small onion, diced

  • 1 red bell pepper, sliced

  • 1 zucchini, sliced into half moons

  • 1 cup broccoli florets

  • 1 cup mushrooms, sliced

  • 1 cup spinach (fresh or frozen)

  • 1 cup heavy cream (or half-and-half for lighter version)

  • 1 cup grated Parmesan cheese

  • ½ cup vegetable broth (or pasta cooking water)

  • ½ tsp Italian seasoning

  • Salt & black pepper, to taste

  • Fresh parsley or basil, chopped (for garnish)

  • Optional: red pepper flakes for heat

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water and drain.

  2. Sauté Veggies: In a large skillet, heat olive oil/butter over medium heat. Add onion and garlic, sauté 2 minutes. Add bell pepper, zucchini, mushrooms, and broccoli. Cook until tender, about 5–7 minutes. Stir in spinach until wilted.

  3. Make the Sauce: Reduce heat to low. Stir in heavy cream and vegetable broth. Simmer gently for 3–4 minutes. Add Parmesan cheese, Italian seasoning, salt, and pepper. Stir until smooth and creamy.

  4. Combine: Toss the cooked pasta into the skillet with the sauce and veggies. Add reserved pasta water as needed to loosen sauce.

  5. Finish & Serve: Garnish with fresh parsley/basil and an extra sprinkle of Parmesan. Serve hot!

Notes

  • Swap in your favorite vegetables—peas, asparagus, carrots, or kale work beautifully.

  • For protein, add grilled chicken, shrimp, or chickpeas.

  • Use whole wheat or gluten-free pasta if preferred.

  • Can be made lighter with milk + cornstarch instead of heavy cream.

Tips

  • Always reserve some pasta water—it’s the secret to a silky sauce.

  • Grate fresh Parmesan instead of pre-shredded for the best melt and flavor.

  • Cook veggies until just tender to keep a nice bite and color.

  • Leftovers reheat well with a splash of milk to restore creaminess.

Servings

  • Makes 4 servings as a main dish or 6 servings as a side.

Nutritional Info (per serving, approx.)

  • Calories: 410

  • Protein: 15 g

  • Carbs: 52 g

  • Fat: 16 g

  • Fiber: 6 g

  • Calcium: 20% DV

Benefits

  • Vegetable-rich: Packed with vitamins, fiber, and antioxidants.

  • Comfort food made healthier: Creamy pasta that sneaks in lots of veggies.

  • Customizable: Easy to adapt with different pasta shapes, vegetables, or proteins.

  • Quick & easy: On the table in about 30 minutes.

Q & A

Q: Can I make this pasta ahead of time?
A: Yes, but the sauce thickens as it sits. Reheat with a splash of milk or broth.

Q: Can I make it vegan?
A: Absolutely! Use dairy-free cream (like cashew cream or coconut milk) and vegan Parmesan.

Q: What pasta shape works best?
A: Short pasta like penne or rotini holds the sauce well, but long pasta like fettuccine is also great.

Q: Can I freeze it?
A: Freezing isn’t ideal as creamy sauces may separate, but it keeps well in the fridge for 3–4 days.

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