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By Emily Leary. Published Jan 21, 2013 Modified Dec 22, 2019. 505 words. About 3 minutes to read this article. Green ad links may earn me a small fee at no extra cost to you.

15-minute creamy green vegetable pasta

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Happy Monday! I'm sharing this creamy pasta dish today because it's great for busy families - the sauce is done in the time it takes to boil the pasta (no need to prepare a roux), and it gets three different types of green veg into even the fussiest of families, all wrapped up in a garlicy, creamy sauce.

Here's what to do. This recipe feeds 4 with maybe a little left to take to work the next day.

Ingredients

  • 125 g (4.4 oz) tenderstem broccoli cut into 5cm (2 inch) pieces
  • 80 g (2.8 oz) green beans cut into 5cm (2 inch) pieces
  • 80 g (2.8 oz) asparagus cut into 5cm (2 inch) pieces
  • 30 g (1.1 oz) butter
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 tsp mild chilli powder
  • 1 tsp oregano
  • 300 g (10.6 oz) light cream cheese
  • 500 ml (1.1 pt) whole milk
  • pinch black pepper
  • 400 g (14.1 oz) dried farfalle pasta bows

Equipment

  • Weighing scales
  • Measuring spoons
  • Kitchen knife
  • Chopping board
  • Large saucepan
  • Colander
  • Large frying pan
  • Wooden spoon

Instructions

  1. Put the pasta on to cook in plenty of boiling water for 10 minutes.
  2. Warm the oil and butter in a large pan.
  3. Chuck in the veg, fry for a minute.
  4. Add the finely chopped garlic, fry for another couple of minute.
  5. Add the milk and cream cheese - if you're not veggie, you could add a bit of chopped ham at this stage too.
  6. Stir over the heat until smooth, then add the chilli powder, oregano and black pepper.
  7. Season further if desired - I kept it child-friendly, then added extra chilli and pepper at the end, just for the grown-ups.
  8. Leave it on low to simmer gently - don't let it boil or it may split.
  9. When the pasta is boiled, drain and stir through the sauce.

Serve with a fresh salad - and maybe some garlic bread if you're feeling particularly hungry.

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5 from 1 vote

15-minute creamy green vegetable pasta

I’m sharing this creamy pasta dish today because it’s great for busy families – the sauce is done in the time it takes to boil the pasta (no need to prepare a roux), and it gets three different types of green veg into even the fussiest of families, all wrapped up in a garlicy, creamy sauce.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Pasta meals
Cuisine: Italian
Diet: Vegetarian
Keyword: 10 minute pasta, Creamy green vegetable pasta, creamy pasta, green vegetable pasta
Servings: 4 bowls
Calories: 712kcal
Author: Emily Leary

Ingredients

  • 125 g (4.4 oz) tenderstem broccoli cut into 5cm (2 inch) pieces
  • 80 g (2.8 oz) green beans cut into 5cm (2 inch) pieces
  • 80 g (2.8 oz) asparagus cut into 5cm (2 inch) pieces
  • 30 g (1.1 oz) butter
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 tsp mild chilli powder
  • 1 tsp oregano
  • 300 g (10.6 oz) light cream cheese
  • 500 ml (1.1 pt) whole milk
  • pinch black pepper
  • 400 g (14.1 oz) dried farfalle pasta bows

Equipment

  • Weighing scales
  • Measuring spoons
  • Kitchen knife
  • Chopping board
  • Large saucepan
  • Colander
  • Large frying pan
  • Wooden spoon

Instructions

  • Put the pasta on to cook in plenty of boiling water for 10 minutes.
  • Warm the oil and butter in a large pan.
  • Chuck in the veg, fry for a minute.
  • Add the finely chopped garlic, fry for another couple of minute.
  • Add the milk and cream cheese – if you’re not veggie, you could add a bit of chopped ham at this stage too.
  • Stir over the heat until smooth, then add the chilli powder, oregano and black pepper.
  • Season further if desired – I kept it child-friendly, then added extra chilli and pepper at the end, just for the grown-ups.
  • Leave it on low to simmer gently – don’t let it boil or it may split.
  • When the pasta is boiled, drain and stir through the sauce.

Notes

If you fancy getting experiemental - you can introduce other green veg to this recipe, such as kale, cavolo nero, or edamame beans. Serve with a fresh salad – and maybe some garlic bread if you’re feeling particularly hungry.

Nutrition

Calories: 712kcal | Carbohydrates: 92g | Protein: 25g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 485mg | Potassium: 675mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1793IU | Vitamin C: 33mg | Calcium: 320mg | Iron: 3mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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  1. Becky says

    April 13, 2013 at 6:49 am

    OOh this looks lovely Emily!

    Reply
  2. irene gilmour says

    January 21, 2013 at 9:36 pm

    looks so simple i know what im making kids this week :-)

    Reply
  3. emma dunn says

    January 21, 2013 at 9:13 pm

    This sounds so nice! I will have to try this :)

    Reply
  4. Mum of One says

    January 21, 2013 at 8:17 pm

    That looks so lovely, and so simple, but Mr B refuses to eat anything with cheese in the sauce, dammit! Can I come and live with you? *Winning Smile*

    Reply
  5. Emma @cakesandscribbles says

    January 21, 2013 at 8:01 pm

    Wow, that looks amazing!

    Reply

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