One Pot Creamy Vegetable Linguine
This One Pot Creamy Vegetable Linguine recipe is perfect for busy weeknights. It’s rich, satisfying, and packed with veggies.
Servings 4
Equipment
- Deep skillet or large pot
Ingredients
- 2 tbsp butter or olive oil
- 4 cloves garlic minced
- 3 cups vegetable broth may add more as needed
- ½ tsp ground black pepper
- ¼ tsp salt
- 8 oz cooked linguine
- 1 cup freshly grated parmesan cheese
- ¾ cup heavy cream
- 1 ½ tbsp dried parsley
- 3 tbsp olive oil
- 1 small onion finely chopped
- 1 cup red and yellow bell pepper finely chopped
- 1 cup small broccoli florets
- 1 cup thinly sliced zucchini
- 4 oz fresh mushrooms sliced
- 1 cup cherry tomatoes halved
Instructions
- In a large pot or deep skillet, heat butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
- Break the linguine in half if needed to fit the pot. Add the linguine and pour in the vegetable broth. Stir to submerge the pasta. Add pepper and salt. Bring to a boil.
- Reduce heat to medium and simmer for 12 minutes. Stir frequently to prevent sticking. Cook until pasta is al dente. Add more broth if pasta starts to stick to the pan.
- Meanwhile in a separate pan heat 3 tablespoons olive oil over medium heat. Add onions and peppers and cook until softened, about 3 minutes. Add the broccoli, zucchini, and mushrooms. Sauté for about 3 minutes. Finally add the halved cherry tomatoes; reduce heat, cover and simmer for 3 more min.
- Once pasta is cooked, stir in the Parmesan cheese, heavy cream, and Italian seasoning to the cooked pasta. Then stir in cooked vegetable mixture.
- Garnish with fresh herbs and extra parmesan cheese if desired. Serve immediately.
Notes
Helpful hints:
- Add cooked chickpeas, tofu, or grilled meat.
- Use coconut milk or cashew cream and skip the Parmesan for a dairy-free version