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.

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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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