Make a restaurant-quality meal in less than 30 minutes with this Creamy Vegetable Pasta. Loaded with peak-season veggies and drenched in a savory cream sauce, your weeknight dinners just got tastier.
We all know pasta is the best comfort food ever! A big plate of noodles can turn the most challenging of days around. But as we have all learned in our adult years, we cannot live on pasta alone — we also need our veggies and greens.
That’s why this creamy vegetable pasta recipe reigns supreme!
Seriously, this vegetarian pasta recipe is a new favorite and has been getting featured a lot in my house this summer, especially when my garden overflows with zucchini, yellow squash, tomatoes, and bell peppers. With no meat included, it can be the main course of a vegetarian-friendly meal, or play a supporting role next to Basil Balsamic Grilled Chicken or Baked Meditarranean Salmon.
However you dish it out, I know you’ll love this healthy, restaurant-quality vegetable pasta recipe. Oh, and did I mention it takes less than 30 minutes to make? Quick, easy, and delicious!
For more vegetarian pasta recipes, check out my Broccoli Pesto Pasta, Italian Pasta Salad, and Creamy Sage Pumpkin Pasta Sauce.
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Why You'll Love It
In just a few easy steps, you’ll be digging into a big plate of pasta with peak-season veggies, coated in an extra creamy cheese sauce. Name a better weeknight meal… I’ll wait!
- Nutritious and delicious. This vegetarian pasta recipe is picky-eater approved! The medley of summer squash, corn, cherry tomatoes, and bell peppers only make the creamy pasta taste better — and it’s way more nutritious. A no-hassle way to get the kids to eat their veggies!
- Put your garden vegetables to work. I’ve been keeping this recipe in my back pocket for those weeks my garden produces an overabundance of zucchini, tomatoes, or bell peppers that I need to use up fast. If you find yourself in a similar situation, put any excess veggies to work in this dish.
- Convenient weeknight meal. This creamy vegetable pasta is super convenient to whip up for a quick and easy weeknight meal. It takes almost no time at all — less than 30 minutes!
🥂Make it A Rosy Moment
This pasta is just the perfect way to use up whatever’s growing faster than you can keep up with in your garden! It's an elevated dish that still lands on the table in under 30 minutes - here's how I'd make it a rosy moment:
- Garden-to-table girls’ night: Serve the pasta in shallow bowls, top with edible flowers, and set the table outside with taper candles. Pair with an Aperol Paloma Spritz and good friends.
- One-dish wonder for busy nights: Skip the side dishes—add grilled balsamic chicken or white beans and call it a day! Glass of white wine optional, but highly encouraged.
- Lunchbox glow-up: Pack leftovers in a thermos with a side of arugula salad and a lemon poppyseed vinaigrette. Your lunch just got a summer upgrade and it's a great way to use up those leftovers.
Important Ingredients
Let’s get to assembling our ingredients! You might have many of these in your kitchen already…
- Pasta - I love using penne, rigatoni, or orecchiette noodles, but there really are no rules, so feel free to use spaghetti, farfalle, or any other noodle of your choosing. Just be sure to cook them al dente, following the package instructions.
- Vegetables - The beauty of this recipe is it’s flexible – you can use whatever vegetables you desire or have on hand. I’ve included zucchini, yellow squash, cherry tomatoes, red bell pepper, and kernels from an ear of corn. Dice them up, mix them together, and toss them in.
- Heavy Cream - The base for silky smooth cream sauces! Whole milk or half-and-half can be used in its place.
- Parmesan Cheese - Adds richness and decadence to the sauce, and makes it even creamier. For the best melting, use freshly grated Parmesan and prepare a little extra for serving.
- Olive Oil - Use two tablespoons to sauté the vegetables. I prefer cooking with olive oil because it’s light and peppery (the perfect complement to fresh veggies!), but you can also use butter.
- Lemon Juice & Zest - Brighten the flavor of the vegetables and creamy sauce with one tablespoon of lemon juice and the zest of one full lemon.
- Seasonings & Garnish - Two gloves of minced garlic, chili or red pepper flakes (optional for a little spice), and a dash of salt and black pepper will help to deepen the flavor. Add a chopped or chiffonade fresh basil to garnish the plates before serving.
Swaps and Substitutions
Don’t have a specific ingredient on hand? It’s not a problem at all. Here are some easy swaps to help you modify the recipe.
- Experiment with different veggies. Like I said above, this recipe is flexible, so don’t hesitate to use any other vegetable you prefer or have on hand. Some simple options are broccoli, cauliflower, asparagus, carrots, peas, and even spinach or kale.
- Switch up the cheese. Any grated hard or medium-hard cheese works as a substitute for Parmesan to add flavor and creaminess to the sauce. Pecorino Romano, gruyere, and fontina are good alternatives for a deep and more complex flavor. Use separately or combined. You can also experiment with softer cheeses like mozzarella, ricotta, or even cream cheese.
- Spice it up. I add a dash of chili flakes for a kick of spice. For more heat, use a half teaspoon of cayenne pepper powder. To augment the flavor without adding spice, consider adding a few shakes of garlic powder, onion powder, or Italian seasoning.
Full Recipe Below
Find the full list of ingredients & measurements below!
Step by Step Instructions
- Step 1: Bring a large pot of water with salt to a boil. Cook the pasta al dente according to the package instructions. Reserve ½ cup of pasta water before draining.
- Step 2: In a large skillet over medium heat, heat the olive oil. Add garlic and sauté for 30 seconds. Toss in zucchini, squash, corn, bell pepper, and tomatoes.
- Step 3: Season the vegetables with salt, pepper, and chili flakes. Cook 5–6 minutes until the veggies are just tender, but still vibrant.
- Step 4: Lower the heat and stir in the cream and Parmesan. Simmer for 2 minutes, then add the lemon juice and zest.
- Step 5: Add the cooked pasta to the skillet. Toss everything together, adding a splash of pasta water as needed to loosen the sauce.
- Step 6: Top with fresh basil, more Parmesan, and an extra drizzle of olive oil if desired. Enjoy hot!
Top Tip
Reserve some of the hot pasta water. Adding a little bit of the pasta water to the sauce can help thin it out if it’s getting too thick. The pasta starch also makes the sauce velvety and smooth. So, reserve at least half a cup of the pasta water before draining.
Tips for the Perfect Creamy Vegetable Pasta
Cooking creamy pasta with vegetables is foolproof, but these easy tips will help you take the dish to the next level.
- Don’t overcook the pasta. Cook the noodles until “al dente,” or until tender but lightly firm. The exact cooking time will depend on the type of pasta used, so refer to the package directions for the range of cooking times and start checking the pasta on the shorter end of the range for the best texture.
- Gradually add in the heavy cream. Pouring the cream slowly into the skillet with the mixed vegetables will keep the sauce smooth and prevent it from separating, curdling, or turning grainy.
- Chop the veggies into the same size. This ensures each vegetable can cook evenly and get equally tender. You can also sauté the vegetables in batches if the pan gets too crowded.
Recipe Variations
Whether you’re vegetarian, vegan, gluten-free, or a meat-eater, this creamy vegetable pasta dish can be easily adapted to meet your preferences or restrictions.
- Dairy-Free — Use nutritional yeast instead of cheese, and a vegan cream or non-dairy milk like coconut or oat milk. Another option is to use a dairy-free pesto or vegan vodka sauce in place of the cream sauce.
- Gluten-Free — Sub the pasta for a gluten-free noodle of your choice. Just be sure to stir extra well as it cooks to prevent the noodles from sticking together.
- Add Protein — Grilled chicken, salmon, or shrimp will make this dish even heartier and full of protein. Vegetarians can add any plant-based meat, or even grilled tofu.
💡Recipe FAQ
Keep leftovers in a sealed, airtight container in the refrigerator for up to 3 days. If you’re going to freeze the leftovers, store them in a freezer-safe bag or container for up to 3 months. Thaw the pasta in the refrigerator overnight before reheating.
Prepare the vegetables by chopping them into uniformly-sized pieces. This ensures each piece gets cooked evenly. Heat up olive oil or butter in a pan or skillet over medium heat, and toss the veggies in. Cook until they are soft, tender, and slightly browned. Avoid overcooking — this removes flavor and texture.
Heavy cream will make the thickest, most delicious cream for your pasta dish. However, you can also use half-and-half or whole milk if preferrz. Oat milk, coconut milk, and cashew milk are great dairy-free alternatives.
Related Recipes
If you tried this Creamy Vegetable Pasta Recipe, or any other of the delicious recipes on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Creamy Vegetable Pasta with Late Summer Veggies
Ingredients
- 12 oz pasta penne, rigatoni, or orecchiette
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 small zucchini diced
- 1 small yellow squash diced
- 1 ear of corn kernels cut off
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon chili flakes optional
- ½ cup heavy cream
- ½ cup grated Parmesan cheese plus more for serving
- 1 tablespoon lemon juice
- juice of 1 lemon
- Fresh basil for topping
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente according to package instructions. Reserve ½ cup pasta water before draining.
- In a large skillet over medium heat, heat the olive oil. Add garlic and sauté for 30 seconds. Toss in zucchini, squash, corn, bell pepper, and tomatoes.
- Season with salt, pepper, and chili flakes. Cook 5–6 minutes until veggies are just tender but still vibrant.
- Lower the heat and stir in the cream and Parmesan. Simmer for 2 minutes, then add lemon juice and zest.
- Add cooked pasta to the skillet. Toss everything together, adding a splash of pasta water as needed to loosen the sauce.
- Top with fresh basil, more Parmesan, and an extra drizzle of olive oil if desired
Notes
- Reserve some of the hot pasta water. Adding a little bit of the pasta water to the sauce can help thin it out if it’s getting too thick. The pasta starch also makes the sauce velvety and smooth. So, reserve at least half a cup of the pasta water before draining.
- Don’t overcook the pasta. Cook the noodles until “al dente,” or until tender but lightly firm. The exact cooking time will depend on the type of pasta used, so refer to the package directions for the range of cooking times and start checking the pasta on the shorter end of the range for the best texture.
- Chop the veggies into the same size. This ensures each vegetable can cook evenly and get equally tender. You can also sauté the vegetables in batches if the pan gets too crowded.
- Gradually add in the heavy cream. Pouring the cream slowly into the skillet with the mixed vegetables will keep the sauce smooth and prevent it from separating, curdling, or turning grainy.
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