Creamy Spring Vegetable Pasta That's Bursting with Flavor

This Creamy Spring Vegetable Pasta is a delicious and customizable dish that's perfect for a nourishing dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces short pasta (penne or fusilli) Use ridged pasta for better sauce adherence.

For the Sauce

4 cups vegetable broth Choose a low-sodium variety.
1 cup cream or coconut milk Full-fat coconut milk for dairy-free option.
2 tablespoons olive oil Used for sautéing.

For the Vegetables

1 cup asparagus Add first to retain texture.
1 cup sweet peas Use fresh or frozen.

For Flavor

2 cloves garlic Minced, sauté until fragrant.
½ cup Parmesan cheese Nutritional yeast for dairy-free.
seasoning (salt, pepper, herbs) Adjust to taste.

Equipment

large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 2 minced garlic cloves and sauté for about 1–2 minutes until fragrant.
Incorporate 8 ounces of short pasta and 4 cups of vegetable broth into the pot. Stir in chopped asparagus and bring to a boil.
Allow the pasta to simmer for 10–12 minutes, stirring occasionally to prevent sticking.
Reduce the heat to low and stir in 1 cup of cream or full-fat coconut milk along with ½ cup of grated Parmesan cheese.
Gently fold in 1 cup of sweet peas, cooking for just 2-3 minutes.
Serve hot, garnished with extra Parmesan cheese and a sprinkle of fresh herbs.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Feel free to mix and match your favorite veggies. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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