15-minute creamy green vegetable pasta

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

Equipment

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.

Print Recipe

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

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. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

More pasta recipes to try

pesto pasta with roast sweet potato and butternut squash

This dish works well because of the warmth of the pasta, the fresh and aromatic kick of the pesto and the sweetness and saltiness of the roast veg. Lovely winter food.

Get the recipe

Spinach and ricotta cannelloni

Creamy, soft cannelloni bursting with cheesy flavour in a rich tomato sauce, a perfect dish to transport you to the heart of Italy.

Get the recipe

Spaghetti alla puttanesca with black bean spaghetti

A twist on an Italian classic, rich with the zingy freshness of olive, caper and vine tomatoes.

Get the recipe

10-minute spaghetti alla norma

Pasta in a rich tomato sauce, with fried aubergines and fresh basil. This version is family-friendly, gluten-free, high-protein and easily vegan!

Get the recipe

Gluten free harissa mac and cheese

Smooth, creamy cheese sauce with a harissa kick, generously enveloping perfectly cooked pasta and topped with a sprinkling of impossibly tempting cheese? This gluten-free mac and cheese ticks every box – it’s comforting, creamy, smooth and delicious.

Get the recipe

Get Your Kids to Eat Anything

My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!

It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.