Craving a restaurant-worthy pasta dish that’s ready in a flash? Look no further! This Creamy Parmesan Herb Vegetable Pasta is your new weeknight hero. It’s packed with vibrant, crisp-tender veggies and tossed in a luscious, savory cheese sauce that comes together in minutes. It’s the ultimate comfort food, made fresh, fast, and fabulously vegetarian. Let’s get cooking!
Ingredients
• 8 ounces / 225 g dried multigrain or whole grain penne or mostaccioli
• 3 cups assorted fresh vegetables, such as red bell pepper strips, sugar snap peas, or 2-inch asparagus pieces
• 1 cup / 150 g cherry tomatoes, halved
• 1⁄2 cup / 120 ml vegetable broth
• 3 tablespoons all-purpose flour
• 1⁄2 teaspoon salt
• 1 1⁄4 cups / 300 ml low-fat milk
• 1⁄4 cup / 60 ml dry sherry or reduced-sodium vegetable broth
• 3 ounces / 85 g Parmesan or Asiago cheese, finely shredded
• 1⁄2 cup lightly packed fresh basil, coarsely chopped
• 4 teaspoons snipped fresh thyme or oregano
• 1⁄3 cup / 30 g sliced green onions, optional garnish
Instructions
1. Cook the pasta and vegetables: Bring a large pot of lightly salted water to a boil. Cook the pasta according to package directions, adding the 3 cups of assorted fresh vegetables during the final 2 minutes of cooking time. Drain well, then return the pasta and vegetable mixture to the hot pot. Add the halved cherry tomatoes, cover the pot, and set aside to keep warm.
2. Create the creamy sauce: In a medium saucepan, whisk together the vegetable broth, flour, and salt until no lumps remain. Stir in the milk and dry sherry. Bring the mixture to a boil over medium heat, stirring constantly, until it thickens and bubbles. Continue to cook and stir for 2 more minutes. Remove the pan from the heat.
3. Finish and serve: Stir the finely shredded Parmesan cheese, chopped basil, and snipped thyme into the sauce until the cheese is melted and smooth. Pour the sauce over the warm pasta and vegetables. Toss gently to coat everything evenly. Serve immediately, sprinkled with sliced green onions if desired.
Nutritional Information
• PER SERVING
• Calories: 252
• Total Fat: 5 g
• Saturated Fat: 3 g
• Cholesterol: 12 mg
• Sodium: 527 mg
• Carbohydrates: 40 g
• Fiber: 6 g
• Protein: 13 g
Pro Tips
• Pair Your Pasta: Use robust shapes like penne, rigatoni, or fusilli that have ridges and holes to capture this creamy sauce perfectly.
• Veggie Variations: This recipe is incredibly versatile! Feel free to swap in other quick-cooking vegetables like broccoli florets, zucchini coins, or frozen peas. Just add them in the last 2-3 minutes of pasta cooking time.
• Sauce Savvy: For the smoothest sauce, remove the saucepan from the heat *before* stirring in the Parmesan cheese. This prevents the cheese from overheating and becoming grainy.
• Herb Power: Fresh herbs make a huge difference here. If you must use dried, use 1 teaspoon of dried basil and 1/2 teaspoon of dried thyme, adding them to the saucepan with the milk to allow them to rehydrate and release their flavor.
FAQ
Q: Can I make this creamy vegetable pasta vegan
A: Yes, you can easily adapt this recipe to be fully vegan. Use a plant-based milk like unsweetened almond or soy milk. For the cheese, substitute the Parmesan with your favorite vegan Parmesan alternative or 2-3 tablespoons of nutritional yeast for a cheesy, savory flavor. Also, swap the dry sherry for vegetable broth to ensure it’s alcohol-free.
Q: How can I add more protein to this vegetarian pasta dish
A: To boost the protein, consider adding a can of rinsed chickpeas or cannellini beans when you toss the pasta with the sauce. Using a protein-fortified or legume-based pasta (like chickpea or lentil pasta) is another excellent way to increase the protein per serving without changing the flavor profile.
Q: How should I store and reheat leftover creamy parmesan pasta
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. To reheat, gently warm it in a saucepan over low heat, adding a splash of milk or vegetable broth to loosen the sauce and restore its creamy consistency. Microwaving in 30-second intervals, stirring in between, also works well.
Q: Is this creamy vegetable pasta recipe gluten-free
A: This recipe can be made gluten-free with simple substitutions. Use your favorite certified gluten-free pasta. To thicken the sauce, replace the all-purpose flour with a gluten-free all-purpose flour blend or 1.5 tablespoons of cornstarch.
