Creamy Veggie Pasta
This creamy veggie pasta dish features lots of julienne veggies in a creamy, smooth sauce. It is easy to make and perfectly delicious!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz spaghetti (or other pasta)
- 1 ¼ cup vegetable stock (from a cube)
- 3 medium carrots (about 250 g/ 9 oz)
- 1 medium zucchini (about 250 g/ 9 oz, Note 1)
- 1 cup cream cheese (Note 2)
- ¼ cup milk
- 1 pinch red chili flakes (optional and to taste)
- 1-2 teaspoons lemon juice (to taste)
- 2 tablespoons fresh herbs (of your choice, Note 3)
- 2 tablespoons Parmesan
- ½ teaspoon fine sea salt (or Kosher, to taste)
- ⅛ teaspoon black pepper
Instructions
- 1
Cook the pasta: Set the water for the pasta. In the meantime, julienne the vegetables. Add the pasta to the pot and set the time according to the packet's instructions.14 oz spaghetti/ 400 g + 3 medium carrots + 1 medium zucchini
- 2
Cook veggies: Bring the vegetable stock to a boil, add the veggies, and cook for 2 minutes.1 ¼ cup vegetable stock/ 300 ml
- 3
Make sauce: In the meantime, whisk cream cheese and milk until smooth. Add salt and pepper (to taste) and red chili flakes. Pour the mixture into the pot with the vegetables. Stir well and cook for 2-3 minutes until the sauce thickens slightly. If the sauce is too thick, add an extra splash of milk and stir. Adjust the taste with more salt and pepper and some lemon juice. Stir in the chopped herbs.1 cup cream cheese/ 250 g + ¼ cup milk/ 60 ml + ½ teaspoon fine sea salt + ⅛ teaspoon black pepper + 1 pinch red chili flakes + 1-2 teaspoons lemon juice + 2 tablespoons fresh herbs
- 4
Combine: Drain the pasta, add to the creamy pot and stir well to combine.
- 5
Serve: Add Parmesan and stir again. Serve sprinkled with more Parmesan if you wish.2 tablespoons Parmesan