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Cast iron skillet filled with spaghetti pasta, broccoli florets, sliced carrots, and peas, garnished with herbs and seasonings, photographed from above on a wooden surface

One-Pot Creamy Vegetable Pasta

A creamy, protein-packed vegetarian pasta dish that comes together in just 30 minutes. Perfect for busy weeknights and picky eaters.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Main Course
Cuisine Italian, vegan
Servings 6
Calories 380 kcal

Equipment

  • Large pot with lid
  • Measuring cups and spoons
  • Sharp knife
  • Wooden spoon
  • Colander

Ingredients
  

  • 1 pound whole wheat pasta
  • 4 cups mixed vegetables broccoli, carrots, peas
  • 2 cups plant-based milk
  • 1/4 cup nutritional yeast
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in large pot over medium heat
  • Add minced garlic, sauté until fragrant (1 minute)
  • Add pasta, vegetables, and 4 cups water
  • Bring to boil, reduce heat and simmer (10 minutes)
  • Stir in plant-based milk and nutritional yeast
  • Cook until pasta is al dente (5-7 minutes)
  • Season with salt, pepper, and Italian herbs

Notes

  • For creamier sauce, add 1/4 cup cashew butter
  • Use any vegetables you have on hand
  • Stores well in refrigerator for up to 3 days
  • Can be frozen for up to 1 month