• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe

Easy Cheesy Vegetarian

menu icon
go to homepage
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Healthy Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Recipes Cooked In 15-30 Minutes

    Jun 16, 2019 · Modified: Sep 17, 2021 by Becca Heyes · This post may contain affiliate links · 29 Comments

    One Pot Creamy Veggie Pasta

    375 shares
    • Share95
    • Tweet
    Total time: 25 minutes
    Servings: 4 people
    5 from 14 votes
    Jump to Recipe Rate this Recipe

    This luxurious creamy veggie pasta is made in just one pot - the pasta is cooked right in with the sauce! An easy, crowd-pleasing dinner.

    One pot creamy veggie pasta in a saucepan topped with chives.

    Just when I thought cheesy pasta couldn't get any better... I made this one pot creamy veggie pasta. That's right - it's all made in just one saucepan, including all those vegetables, and the creamy, cheesy sauce! This is a real winner for busy evenings when you just need something hearty and satisfying on the table quickly.

    Portion of creamy veggie pasta in a bowl with garlic bread.

    One pot pasta

    Have you ever tried making a one pot pasta dish?

    I don't just mean boiling the pasta, then draining it and adding a sauce that you've prepared separately - I mean a dish that's truly all cooked in one pan, all at the same time.

    With this one pot veggie pasta, the pasta cooks right there in the sauce, making it extra thick and creamy. Even the vegetables are cooked in the same pot, meaning you only have one pan to focus on.

    Uncooked pasta and vegetables in a saucepan.

    Creamy veggie pasta

    It's really easy to make. Start by adding all of the ingredients to a large saucepan.

    Obviously you'll need some pasta, along with whatever vegetables you feel like adding. I used fresh orange pepper and mushrooms, as well as some frozen peas and sweetcorn.

    Peas and sweetcorn are two vegetables that I often use frozen - they're so easy to throw into all sorts of meals, and I can use as much as I want, rather than having to get through a whole tin in one go. So handy.

    Of course, you can use whatever combination of fresh or frozen veg you fancy! See below for some more ideas.

    Uncooked pasta and vegetables in a saucepan with milk.

    Cooking pasta in a creamy sauce

    Next, add the liquid.

    The pasta is boiled in a mixture of milk and vegetable stock - it makes everything super creamy, and forms the basis for that cheesy sauce. As the pasta cooks, it releases its starch into the milk, thickening it up to give a glossy sauce.

    I added plenty of dried herbs, and the vegetables also help to make the sauce nice and tasty as it cooks!

    Since you're not going to drain any of the liquid away, you're also keeping hold of any goodness that's been released from the vegetables as they cook. Usually this precious liquid is just tipped down the sink, but this time you're keeping all that lovely nutrition and flavour.

    Creamy vegetable pasta cooked in a saucepan.

    Cheesy pasta

    The final ingredient is a good handful of grated cheese. Obviously.

    Since the sauce is otherwise really simple, I'd recommend using a cheese with lots of flavour - I used a nice mature cheddar. Goat cheese on pasta works really well too. Something milder like mozzarella will still be delicious, but will definitely bring less flavour to the dish.

    Just mix it all together until the cheese melts into the pasta to give a glossy, creamy sauce.

    Creamy and cheesy veggie pasta in a saucepan.

    Easy, crowd-pleasing dinner

    I'm really not sure what could be more satisfying than a big bowl of cheesy pasta. This creamy veggie pasta is such a people-pleaser - especially since the vegetables are really easy to switch up depending on what veggies your family enjoys most.

    I served some garlic bread on the side (any excuse), but a simple salad would be great too, if you want to keep things a bit lighter.

    One pot creamy veggie pasta in a saucepan topped with chives.

    What other vegetables could I use?

    You can mix up the vegetables however you like - anything that will be fully cooked in around 15 minutes is perfect.

    If you want to use vegetables that cook more quickly, like broccoli or asparagus, just add them a few minutes later. Nobody likes soggy broccoli!

    A few other ideas:

    • fresh spinach (add along with the cheese) or frozen spinach (add at the start)
    • fresh cherry tomatoes (add along with the cheese)
    • cauliflower florets
    • carrots (chop them fairly small!)
    • kale or cabbage
    • onion or leek
    • tinned beans or chickpeas
    • a frozen veggie mixture

    Basically, whatever vegetables you add to this creamy veggie pasta, you'll end up with a tasty mixture that goes beautifully with that luscious sauce.

    Portion of creamy veggie pasta in a bowl with garlic bread and chives.

    Don't Miss A Recipe!

    If you like my recipes, don't forget to follow me on Facebook and Instagram, and subscribe to my newsletter to receive new recipes via email!

    One Pot Creamy Veggie Pasta

    This luxurious creamy veggie pasta is made in just one pot - the pasta is cooked right in with the sauce! An easy, crowd-pleasing dinner.

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 14 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 597kcal
    Author: Becca Heyes

    Ingredients

    • 325 g (~ 11 ½ oz) dried pasta
    • 1 bell pepper, sliced or diced (I used orange)
    • ~ 5 medium mushrooms, sliced
    • 130 g (~ ¾ cup) frozen peas
    • 125 g (~ ¾ cup) frozen sweetcorn
    • 700 ml (~ 3 scant cups) milk
    • 400 ml (~ 2 scant cups) vegetable stock
    • 1 teaspoon dried mixed herbs
    • 150 g cheddar cheese, grated (~ 1 ½ cups when grated)
    • Salt
    • Black pepper
    • Fresh chives, to serve (optional)

    Instructions

    • Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
    • Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.

    Nutrition

    Serving: 1 portion - Calories: 597 kcal - Carbohydrates: 76.6 g - Protein: 29.9 g - Fat: 18.9 g - Saturated Fat: 10.2 g - Cholesterol: 124 mg - Sodium: 398 mg - Potassium: 474 mg - Fiber: 3.4 g - Sugar: 11.5 g - Calcium: 380 mg - Iron: 4.9 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    If you're looking for more no-fuss pasta recipes, here's one of my favourites - enchilada noodles! On the table in just 15 minutes.

    More Recipes Cooked In 15-30 Minutes

    • Vegetarian Chilli Mac (One Pot!)
    • Creamy Mushrooms On Toast
    • Roasted Frozen Green Beans (with Feta and Lemon)
    • Blackened Tofu Steaks
    375 shares
    • Share95
    • Tweet

    Reader Interactions

    Comments

    1. Amy says

      May 25, 2022 at 4:23 pm

      Would gluten free noodles, such as banza or red lentil, work in this recipe?

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        May 26, 2022 at 9:11 am

        I'm not too familiar with gluten-free pasta so I can't say for sure. I'd be a little concerned about how the cooking time would vary from normal pasta, since it all needs to cook together in the same time. And also whether they require the same amount of liquid as normal pasta. Might be better to cook the pasta separately and then just mix through a sauce.

        Reply
    2. Jane says

      February 01, 2022 at 12:44 am

      Made this with ground venison because we’re meat eaters and also used Lactaid milk. Turned oit delicious! Thank you!5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        February 21, 2022 at 10:34 am

        Glad you enjoyed it!

        Reply
    3. Bee says

      October 28, 2021 at 12:37 am

      I followed the recipe exactly using Italian seasoning for herbs and it turned out PERFECT. The mushrooms really make it complete.5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 09, 2021 at 8:37 am

        Ahh great news, thank you!

        Reply
    4. India says

      November 10, 2020 at 5:41 am

      Hi, do you think Almond Milk would work? Thanks 

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 10, 2020 at 8:39 am

        I'm not overly familiar with almond milk but I would imagine it would work ok as long as it's not sweetened!

        Reply
    5. Noon says

      November 09, 2020 at 8:37 pm

      Easy and completely amazing! I used nice big slices of shitake mushroom. Did not miss meat at all. What are your recommended dried herbs? I just took a guess and went with basil, parsley, garlic powder.

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 10, 2020 at 8:39 am

        I just used mixed herbs, which are a kind of Italian-style blend. Basil, parsley and garlic sound perfect!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • Slow Cooker Mushroom Stroganoff
    • Mediterranean Scrambled Eggs with Feta
    • Easy Tarka Dal (Vegan Red Lentil Curry)
    • Creamy Cowboy Caviar (with Avocado Dressing)
    • Creamy Three Bean Stew
    • Roasted Vegetable Enchilada Casserole
    • 10 Minute Lemon and Black Pepper Chickpeas
    • Vegetarian Shepherd's Pie

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • 15 Minute Peanut and Sesame Noodles
    • 15 Minute Creamy Pasta Primavera
    • Roasted Vegetable Fattoush
    • Veggie-Packed Slow Cooker Black Bean Soup
    • Sweet Potato Curry
    • Slow Cooker Ratatouille
    • Veggie Burrito Bowls
    • 20 Minute Vegetable Stroganoff

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Subscribe for recipes by email

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Easy Cheesy Vegetarian

    375 shares