Craving a pasta dish that’s both comforting and bursting with fresh, vibrant flavor? Look no further! This Creamy Garden Vegetable Pasta is my go-to for a reason. It transforms a bounty of simple veggies into a rich, velvety sauce that perfectly hugs every curve of the conchiglie shells. It’s a hearty, satisfying meal that feels like a warm hug in a bowl, perfect for a cozy weeknight dinner or for impressing guests. Let’s get cooking!
Ingredients
• 7 Tbs / 100g butter, divided
• 1½ cups / 190g thinly sliced carrots
• 1 cup / 100g chopped green onions
• 1 large / 220g red onion, coarsely chopped
• ¾ cup / 85g thinly sliced radishes
• ½ cup / 30g coarsely chopped fresh parsley, packed
• 2 Tbs / 10g fresh, chopped basil
• 3 cloves garlic, crushed or minced
• 7 medium-sized tomatoes, about 3 cups / 680g chopped
• 3 cups / 360g thinly sliced zucchini
• 1 large / 150g green bell pepper, seeded and diced
• 1½ cups / 360ml dry white wine, such as Sauvignon Blanc
• 2 tsp / 12g salt
• 1 tsp / 2g black pepper
• 1 tsp / 4g sugar
• 1 Tbs / 8g all-purpose flour
• 1 cup / 240ml light cream
• 6 oz / 170g tomato paste
• ½ cup / 50g grated Parmesan cheese, plus more for garnish
• 1½ lbs / 680g shell noodles (conchiglie)
Instructions
1. In a large Dutch oven or heavy-bottomed pot, melt 6 Tbs of butter over medium heat. Add the carrots, green onions, red onion, radishes, parsley, basil, and garlic. Sauté, stirring often, for about 20 minutes until the vegetables soften and begin to color.
2. Cover the pot, reduce the heat to low, and let the vegetables simmer and sweat for an additional 15 minutes.
3. Uncover the pot and stir in the chopped tomatoes, zucchini, green bell pepper, white wine, salt, pepper, and sugar. Bring to a simmer and cook, uncovered, for 45 minutes to 1 hour, allowing the sauce to reduce and the flavors to meld.
4. While the sauce simmers, prepare the cream base. In a small saucepan, melt the remaining 1 Tbs of butter over low heat. Whisk in the flour and cook for 2 minutes, stirring constantly, to create a roux. Slowly pour in the warm cream while whisking continuously to prevent lumps. Add the tomato paste and whisk until the mixture is completely smooth.
5. Pour the creamy tomato mixture into the vegetable sauce. Stir in the ½ cup of grated Parmesan cheese. Continue to simmer the sauce over low heat, stirring occasionally, until it has thickened to your desired consistency.
6. Cook the conchiglie in a large pot of generously salted boiling water according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta completely.
7. Pour the cooked pasta into a large, heated serving bowl. Ladle your desired amount of sauce over the shells, toss gently to coat, and serve immediately. Garnish generously with additional grated Parmesan cheese.
Nutritional Information
• Servings: 8-10
• Calories per serving: Approx. 550-650 kcal
• Protein: Approx. 20g
• Carbohydrates: Approx. 85g
• Fat: Approx. 18g
Pro Tips
• for the Perfect Pasta
• Use a dry white wine you would actually drink, like a Sauvignon Blanc or Pinot Grigio. It adds a crucial layer of acidity and depth that cooking wine can’t match.
• Salt your pasta water generously! It should taste like the sea. This is the only opportunity you have to season the pasta itself from the inside out.
• Reserve a cup of the starchy pasta water before draining the noodles. If your sauce becomes too thick, you can stir in a splash of this liquid gold to thin it to the perfect consistency.
• For an even richer flavor, allow the sauce to simmer longer on low heat. The flavors will continue to develop and deepen over time.
FAQ
Q: Is this creamy vegetable pasta truly vegetarian
A: Yes, this recipe is designed to be vegetarian. However, be mindful of your cheese selection. Traditional Parmesan cheese is made with animal rennet, making it not strictly vegetarian. To ensure this dish is 100% vegetarian, look for Parmesan cheese labeled with ‘vegetarian rennet’ or ‘microbial rennet’, or use a vegetarian hard cheese alternative.
Q: How can I make this garden vegetable pasta vegan
A: Absolutely! To make this recipe vegan, use a high-quality plant-based butter instead of dairy butter. For the cream, substitute an equal amount of full-fat coconut milk or a homemade cashew cream. Finally, replace the Parmesan cheese with 1/4 cup of nutritional yeast for a cheesy, savory flavor, or use your favorite store-bought vegan Parmesan.
Q: How can I add more protein to this meatless pasta dish
A: To boost the protein content, you can stir in one 15-ounce can of rinsed and drained chickpeas or cannellini beans into the sauce during the last 10-15 minutes of simmering. Another great option is to use a chickpea- or lentil-based pasta instead of traditional wheat pasta.
Q: What is the best way to store and reheat leftovers
A: For the best results, store the sauce and pasta separately in airtight containers in the refrigerator for up to 4 days. To reheat, gently warm the sauce in a saucepan over medium-low heat. You may need to add a splash of water or vegetable broth to loosen it. Reheat the pasta separately and then combine with the hot sauce just before serving.
