Creamy Vegetable Pasta
Just a few ingredients to make this easy and delicious weeknight dinner.
Ingredients
- 8 ounces/ 227g Penne Pasta Substitute any type of pasta
- 1 tbsp olive oil
- 3 tbsps Butter
- 1 Small Onion Chopped
- 2 Medium Carrots Cut into small dice
- 2 tbsps All Purpose Flour
- 1 clove garlic grated
- 1/2 cup Corn Kernels fresh, frozen or canned
- 1/2 cup Green peas fresh or frozen
- 2 cups/ 500ml Whole Milk
- 3 tbsps Cream Cheese or Parmesan grated (optional)
- 1/4 tsp Ground Black Pepper more to taste
- 2 pinches Red Chili Flakes more to taste
- 2 pinches Nutmeg grated
Instructions
- First, boil water in a large pot. When the water is boiling, add 1 tsp of coarse salt. Then add the pasta, stir and cook until tender
- While the pasta is cooking, make the sauce. Heat up a pan and add 1 tbsp of olive oil.
- Add the chopped onion, pinch of salt and sautee until soft
- Add the butter and carrots, stir and cook for 2 minutes
- Add the flour and stir. Grate the garlic clove into the pan. Stir and cook for one minute
- Pour in the milk, add the chili flakes, 1/4 tsp ground black pepper and 1/4 tsp salt. Grate a few pinches of nutmeg into the pan
- Add the corn and peas. Stir and bring to a boil
- Drain the pasta whenever it is ready
- After the sauce comes to a boil, cook for another minute until the sauce is slightly thick
- Stir in the cream cheese or parmesan if using. Taste and add more salt or pepper if you wish
- Add the drained pasta and coat with the sauce
I made this pasta dish today and I really enjoyed it.
I did not have milk so I substituted 1 can cream of mushroom soup and one cup of whipping cream. Also I added mixed vegetables of broccoli, ,cauliflower, carrots.
Thank you for your recipe. I will make this pasta dish again.