Save The first time I made this one-pot pasta, I was skeptical about cooking everything together. I stood there watching the pot, convinced it would turn into a disaster. But then that magical moment happened when the sauce thickened and coated every single piece of pasta perfectly. Now it is my go-to when I want something comforting but do not want to deal with a sink full of dishes.
Last spring my neighbor came over with an overflowing basket of vegetables from her garden. We stood in my kitchen chopping and talking while this pasta simmered away. The way the cream and Parmesan swirled together with those fresh vegetables made the whole house smell incredible. She asked for the recipe before she even finished her first bowl.
Ingredients
- 340 g (12 oz) penne or fusilli pasta: Choose a shape with plenty of surface area to catch that creamy sauce
- 1 medium zucchini, sliced: Adds mild sweetness and holds its shape beautifully through the cooking process
- 1 red bell pepper and 1 yellow bell pepper, diced: The duo brings both visual appeal and slightly different sweet notes
- 1 cup (150 g) cherry tomatoes, halved: They burst while cooking and release their juices into the sauce
- 1 cup (120 g) snap peas, trimmed and halved: Provide a lovely crunch that contrasts with the tender pasta
- 1 medium carrot, sliced thin: Adds natural sweetness and beautiful orange color throughout the dish
- 2 cloves garlic, minced: The aromatic foundation that makes everything else taste better
- 2 tablespoons olive oil: Start here to sauté the vegetables and build flavor from the bottom up
- 3 cups (720 ml) vegetable broth: This becomes the cooking liquid that pasta absorbs to become incredibly flavorful
- 1 cup (240 ml) heavy cream: Creates that luscious, restaurant quality texture we all crave
- 80 g (¾ cup) grated Parmesan cheese: Adds salty depth and helps the sauce cling to every piece of pasta
- ½ teaspoon dried Italian herbs: A simple blend that ties all the flavors together seamlessly
- Salt and black pepper to taste: Essential for balancing the cream and bringing vegetables forward
- 2 tablespoons chopped fresh basil: Stir this in at the end for a bright, fresh finish
Instructions
- Sauté the vegetables:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic, zucchini, bell peppers, carrot, and snap peas. Cook for 3 to 4 minutes until they start to soften but still have some bite.
- Add pasta and liquid:
- Pour in pasta, cherry tomatoes, and vegetable broth. Stir everything together. Bring to a boil then reduce to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- Create the creamy sauce:
- Stir in heavy cream, Parmesan cheese, and Italian herbs. Simmer uncovered for 3 to 4 minutes, stirring frequently. Watch as the sauce thickens and coats everything beautifully.
- Season and finish:
- Taste and add salt and black pepper as needed. Remove from heat. Stir in fresh basil right before serving to preserve its bright flavor and color.
Save My sister called me one evening completely exhausted after work. I talked her through making this recipe over the phone while she stood in her kitchen with a glass of wine. She texted me an hour later saying it was the best dinner she had made in months and her husband asked when I was coming over to cook again.
Making It Your Own
This recipe welcomes whatever vegetables you have on hand or find at the market. Asparagus works beautifully in spring. Broccoli florets add heartiness in winter. Baby spinach wilts perfectly into the sauce during those final minutes of cooking. The method stays exactly the same regardless of what you toss into the pot.
Perfecting the Sauce
The magic happens when the starch from pasta mingles with the cream and broth. I learned that adding the cream toward the end prevents it from separating or becoming too thick. If your sauce looks too loose, just give it another minute or two. It will come together beautifully as the pasta finishes absorbing that final bit of liquid.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the richness and complements the vegetables. A simple green salad with a bright vinaigrette adds freshness without much effort. Crusty bread is always welcome to sop up any remaining sauce from the bottom of the bowl.
- Let the dish rest for 5 minutes before serving so the sauce has time to thicken slightly
- Hold back some fresh basil to sprinkle on top as a garnish right before eating
- Grate extra Parmesan at the table because everyone loves a little more cheese
Save There is something deeply satisfying about a meal that comes together so simply yet tastes like it took hours to perfect. This pasta has saved me on countless busy weeknights.
Recipe FAQs
- → Can I make this dairy-free?
Yes, substitute heavy cream with full-fat coconut cream or cashew cream. Use nutritional yeast or vegan Parmesan alternatives instead of dairy Parmesan. The result will still be creamy and satisfying.
- → What pasta shapes work best?
Penne and fusilli are excellent choices because their ridges and curves capture the creamy sauce. Rotini, gemelli, or farfalle also work well. Avoid long strands like spaghetti as they don't hold up to the chunky vegetable sauce.
- → Can I add protein?
Absolutely. Diced chicken breast, sautéed shrimp, or white beans make great additions. Add cooked proteins during the last few minutes so they don't overcook. For a heartier vegetarian version, stir in chickpeas or cannellini beans.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so add a splash of broth or cream when reheating. Reheat gently over low heat to prevent separating.
- → Can I use other vegetables?
This dish is highly versatile. Try asparagus, broccoli florets, baby spinach, or frozen peas instead of or alongside the suggested vegetables. Adjust cooking times accordingly—add delicate vegetables like spinach at the very end.
- → Why cook pasta directly in the pot?
Cooking pasta in the broth creates a thicker, more flavorful sauce as the starch releases into the liquid. This technique infuses the pasta with vegetable flavors and results in a creamier texture without needing additional thickening agents.