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Creamy Vegetable Pasta
This creamy vegetable pasta is delicious, comforting, and comes together quickly. It's a special dish without the usual holiday stress.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Mateo Ramirez📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Cook your chosen pasta according to package directions until al dente. Drain and set aside.
Pasta (about 5 oz or 1 ½ cups)150g
2
In a large pan, heat the olive oil over medium heat. Add finely chopped onion and garlic with a pinch of salt. Cook until the onion is soft and translucent.
Olive oil1 tablespoon
3
Add chopped mushrooms and cook until lightly colored. Then add bell pepper, Italian seasoning, and optional red chili flakes. Sauté for a few minutes, then transfer all veggies to a plate and set aside.
Mushrooms, chopped4 ozItalian seasoning1 teaspoon
4
In the same pan, melt the butter over medium-low heat. Sprinkle in all purpose flour and stir for about two minutes to create a smooth, light golden roux.
Butter2 tablespoonsAll purpose flour2 tablespoons
5
Slowly pour in the milk while continuously whisking until the mixture bubbles and thickens.
6
Stir in a pinch of nutmeg, black pepper, salt, and the grated cheese. Cook for another two to three minutes until creamy.
7
Add the sautéed veggies, cooked pasta, chopped olives, and sun dried tomatoes into the white sauce. Mix everything until beautifully combined and coated.
Pasta (about 5 oz or 1 ½ cups)150gOlives, chopped1 tablespoonSun dried tomatoes, chopped2 tablespoons
8
Serve hot, garnished with extra parmesan cheese and fresh parsley. A side of garlic bread pairs well.
Fresh Parsley, Basil, or Cilantro for garnish
Nutrition Facts
calories
500 calories
fat Content
25g fat
serving Size
1 serving
fiber Content
5g fiber
sugar Content
5g sugar
sodium Content
600mg sodium
protein Content
15g protein
carbohydrate Content
50g carbs
saturated Fat Content
10g saturated fat
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