Creamy Vegetable Pasta Sauce Recipes

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CREAMY VEGETABLE PASTA



Creamy Vegetable Pasta image

This creamy vegetable pasta dish is loaded with roasted red peppers, and yellow squash, and zucchini! The Fontina cheese sauce makes it creamy and a crowd pleasing dinner!

Provided by aseasonedgreeting

Categories     Main Dish

Time 40m

Number Of Ingredients 1

2 and 1/2 cups dry penne pasta1 zucchini, diced1 red pepper, seeded and diced 1 yellow squash, dicedOlive Oil 2 cloves garlic, grated 2 tablespoons butter2 tablespoons all-purpose flour 1 and 1/2 cups half & half1/3 of the boiling pasta water reserved8oz block of Fontina cheese, grated1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon garlic powder

Steps:

  • Heat the oven to 425 degrees. Pour all of the diced veggies onto a large baking sheet, drizzle with olive oil and bake for 25 minutes.
  • While the veggies roast, bring a large pot of water to boil and cook pasta. Carefully reserve 1/3 cup of the boiling water for the cheese sauce.
  • While the pasta cooks, prepare the cheese sauce. First, melt 2 tablespoons of the butter and add in the grated garlic, cook for about 1 minute then add the 2 tablespoons of flour and whisk to combine. Slowly pour in the 1 and 1/2 cups of half & half and cook over medium heat for 2-3 minutes until slightly bubbly. Season with the salt, pepper, and garlic powder.
  • Next, reduce heat to low and pour in all of the grated Fontina cheese. Whisk to melt the cheese into the sauce, adding in some of the reserved pasta water if the sauce needs to be thinned.
  • To assemble, pour the cooked penne into the cheese sauce, then add in the roasted veggies. Serve and enjoy!

CREAMY VEGETARIAN PASTA SAUCE



Creamy Vegetarian Pasta Sauce image

This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.

Provided by Anonymous

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 4

Number Of Ingredients 13

1 (12 ounce) package penne pasta
2 tablespoons olive oil
1 zucchini, sliced
1 red bell pepper, sliced
1 cup sliced fresh mushrooms
6 ounces frozen chopped spinach, thawed and drained
2 tomatoes, chopped
3 cups vegetable broth
7 ounces sour cream
1 tablespoon tomato paste
salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 77.1 g, Cholesterol 21.9 mg, Fat 20.2 g, Fiber 7.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 487.9 mg, Sugar 10 g

CREAMY VEGETABLE PASTA



Creamy Vegetable Pasta image

Make and share this Creamy Vegetable Pasta recipe from Food.com.

Provided by plannermom

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 large red pepper, cut into strips
1 medium zucchini, sliced
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1/2 cup light cream cheese spread
1/2 cup nonfat milk
2 tablespoons grated parmesan cheese
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
7 ounces spaghetti, cooked, drained

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.

Nutrition Facts : Calories 305.6, Fat 8.7, SaturatedFat 3.4, Cholesterol 14, Sodium 267.9, Carbohydrate 45.1, Fiber 3.2, Sugar 5.4, Protein 12.2

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

EASY CREAMY PASTA WITH VEGGIES



Easy Creamy Pasta with Veggies image

This makes a terrific side dish for chicken or pork chops, or a complete vegetarian meal. You can also add cubes of leftover ham, turkey or chicken to make a yummy one-dish meal.

Provided by Lennie

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 cups dry fusilli or 2 1/2 cups rotini pasta
1 (16 ounce) bag california-blend frozen vegetables (mixed broccoli, cauliflower and carrots)
1 (10 3/4 ounce) can cream of mushroom soup (or your favourite creamed soup)
3/4 cup milk
1/2 cup freshly grated parmesan cheese
1 1/2 tablespoons mustard (preferably dijon)
1 (3 ounce) package cream cheese, softened
salt and black pepper

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.

Nutrition Facts : Calories 150.6, Fat 11.6, SaturatedFat 6, Cholesterol 27.2, Sodium 554.2, Carbohydrate 5.8, Fiber 0.1, Sugar 0.9, Protein 6.2

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