Creamy Pasta With Vegetables Recipes

30-MINUTE CREAMY VEGGIE PASTA

Steps:

• Dice the bell pepper and onion into 1-inch cubes. Slice the mushrooms. Set the veggies aside.
• Preheat a deep skillet with butter over medium heat. Add the mushrooms and cook them until they soften.
• Add the bell peppers and onions to the skillet and cook them until they soften.
• Cook the pasta in a boiling pot of hot water for about 4 minutes less than the box instructions. Add the partially cooked pasta into the skillet with the veggies.
• Add the heavy whipping cream, pressed garlic, and broccoli to the skillet. Cook for about 5 minutes.
• Fold in the parmesan cheese and stir until evenly combined.
• Serve immediately and enjoy!

CREAMY PASTA WITH VEGETABLES

Steps:

• clean and prepare the vegetables
• 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 cheese to the sauce and serve over the linguine
• Garnish with fresh herbs and enjoy!

EASY CREAMY PASTA WITH VEGGIES

Steps:

• Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
• Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
• Drain pasta and veggies in colander.
• In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
• Once mixture is smooth, add veggies and pasta into sauce.
• Heat until mixture is combined and warmed through, stirring frequently.
• Taste; add salt and pepper if desired; serve.

CREAMY VEGETABLE PASTA

Steps:

• COOK and stir vegetables in hot oil in large skillet on medium heat until crisp-tender.
• ADD cream cheese spread, milk, Parmesan cheese and seasonings; mix well. Reduce heat to low; cook until cream cheese is melted, stirring frequently.
• DRAIN hot spaghetti; place in large bowl. Add sauce; toss to coat.

PASTA WITH VEGETABLES

Steps:

• Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
• Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
• While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
• Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

CREAMY PASTA WITH VEGETABLES

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 3 to 5 min. or until crisp-tender. Add reduced-fat cream cheese, milk, Parmesan and oregano; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted, stirring frequently.
• Drain spaghetti; place in large bowl. Add sauce; mix lightly.

PASTA WITH FRESH VEGETABLES

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.