
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
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.
Serve with a fresh salad - and maybe some garlic bread if you're feeling particularly hungry.
15-minute creamy green vegetable pasta
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
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
Nutrition
More pasta recipes to try





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Becky says
OOh this looks lovely Emily!
irene gilmour says
looks so simple i know what im making kids this week :-)
emma dunn says
This sounds so nice! I will have to try this :)
Mum of One says
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*
Emma @cakesandscribbles says
Wow, that looks amazing!