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Creamy Veggie Pasta in pan

30-Minute Creamy Veggie Pasta

This creamy vegetarian pasta is a sneaky yet delicious way to get a full serving of veggies. Made in just 30 minutes!
Course Main Course, Pasta
Cuisine European, Italian
Keyword alfredo pasta, creamy pasta, creamy veggie pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 662kcal
Author Natalya Drozhzhin



  • Dice the bell pepper and onion into 1-inch cubes. Slice the mushrooms. Set the veggies aside.
    Chopped veggies in bowls
  • Preheat a deep skillet with butter over medium heat. Add the mushrooms and cook them until they soften.
    Mushrooms in a pan
  • Add the bell peppers and onions to the skillet and cook them until they soften.
    Mushrooms, onion and bell peppers in a pan
  • Cook the pasta in a boiling pot of hot water for about 4 minutes less than the box instructions. Add the partially cooked pasta into the skillet with the veggies.
    Pasta added to veggies in a pan
  • Add the heavy whipping cream, pressed garlic, and broccoli to the skillet. Cook for about 5 minutes.
    Pasta with cream and broccoli
  • Fold in the parmesan cheese and stir until evenly combined.
    Creamy Veggie Pasta in pan with parmesan cheese
  • Serve immediately and enjoy!
    Creamy Veggie Pasta in pan


Calories: 662kcal | Carbohydrates: 64g | Protein: 18g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 664mg | Potassium: 441mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2351IU | Vitamin C: 31mg | Calcium: 240mg | Iron: 2mg