Creamy Vegetable Pasta Recipes Recipe For Stuffed

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ONE POT CREAMY VEGGIE PASTA



One Pot Creamy Veggie Pasta image

This luxurious creamy veggie pasta is made in just one pot - the pasta is cooked right in with the sauce! An easy, crowd-pleasing dinner.

Provided by Becca Heyes

Categories     Main meals

Time 25m

Number Of Ingredients 12

325 g (~ 11 1/2 oz) dried pasta
1 bell pepper, (sliced or diced (I used orange))
~ 5 medium mushrooms, (sliced)
130 g (~ 3/4 cup) frozen peas
125 g (~ 3/4 cup) frozen sweetcorn
700 ml (~ 3 scant cups) milk
400 ml (~ 2 scant cups) vegetable stock
1 tsp dried mixed herbs
150 g cheddar cheese, (grated (~ 1 1/2 cups when grated))
Salt
Black pepper
Fresh chives, (to serve (optional))

Steps:

  • Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
  • Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.

Nutrition Facts : ServingSize 1 portion, Calories 597 kcal, Carbohydrate 76.6 g, Protein 29.9 g, Fat 18.9 g, SaturatedFat 10.2 g, Cholesterol 124 mg, Sodium 398 mg, Fiber 3.4 g, Sugar 11.5 g

CREAMY ROASTED VEGETABLE PASTA SALAD



Creamy Roasted Vegetable Pasta Salad image

A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.

Provided by Dusty

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
salt and pepper to taste
½ cup chopped green bell pepper
½ cup diced yellow bell pepper
½ cup chopped fresh mushrooms
½ cup chopped white onion
1 (8 ounce) package dry penne pasta
2 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven broiler.
  • In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
  • Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
  • In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 48.9 g, Cholesterol 2.2 mg, Fat 12.3 g, Fiber 3.5 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 73.6 mg, Sugar 2.9 g

SHRIMP SCAMPI STUFFED SHELLS



Shrimp Scampi Stuffed Shells image

Everything you love about shrimp scampi in a creamy, stuffed shells dish.

Provided by Kristina Vanni

Categories     Entree     Dinner     Pasta

Time 1h

Number Of Ingredients 26

Shells and Shrimp Scampi Filling:
20 jumbo pasta shells
2 tablespoons olive oil
2 tablespoons salted butter
1/2 cup minced onion
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 pound peeled and deveined shrimp (chopped)
1/4 cup white wine
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon salt (divided use)
1/2 teaspoon freshly ground black pepper (divided use)
1 (8-ounce) package cream cheese (at room temperature)
1 cup whole-milk ricotta
1/2 cup grated Parmesan
1 tablespoon chopped fresh parsley
1 egg
3/4 cup finely shredded mozzarella cheese
Sauce:
4 tablespoons salted butter
2 tablespoons all-purpose flour
2 1/2 cups half and half
1 tablespoon minced fresh parsley (plus additional for garnish, if desired)
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Gather the ingredients.
  • Bring a large pot of salted water to boil and cook the pasta shells until al dente according to package directions, then drain and set aside.
  • In a large skillet over medium heat combine the oil and butter.
  • Add the onion, garlic, and red pepper flakes. Cook until the onions are translucent, about 3 minutes.
  • Add the shrimp and cook stirring for 1 to 2 minutes.
  • Add the wine, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sir and simmer until the shrimp is cooked through, about one minute more. Set aside to cool.
  • In a large mixing bowl combine the cream cheese, ricotta, Parmesan, parsley, egg, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Fold in the cooled shrimp scampi and set aside. Preheat the oven to 375 F.
  • In a large skillet over medium heat, melt the 4 tablespoons of butter and sprinkle with the flour.
  • Cook, whisking, until the roux turns golden brown, about 3 to 4 minutes. Pour in the half and half, about 1/2 cup at a time, whisking constantly.
  • Whisk in the remaining half and half and cook until thickened.
  • Add the parsley, garlic, the 1/4 teaspoon of salt and the 1/4 teaspoon pepper. Set aside.
  • Spread 1 cup of the sauce on the bottom of a 2 quart baking dish.
  • Use a spoon to fill each of the cooked jumbo shells with the shrimp and cheese mixture.
  • Line the stuffed shells in the baking dish. Spoon the remaining sauce on top.
  • Sprinkle with the shredded mozzarella cheese. Bake, uncovered until bubbly and hot, about 25 minutes.
  • Serve immediately.

Nutrition Facts : Calories 1150 kcal, Carbohydrate 127 g, Cholesterol 283 mg, Fiber 7 g, Protein 50 g, SaturatedFat 26 g, Sodium 1311 mg, Sugar 8 g, Fat 48 g, UnsaturatedFat 0 g

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