Creamy, veggie-packed goodness that doesn’t require much work!
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I love a good pasta, but always struggle to add enough veggies to the meal to make it taste good or have enough nutrients. This is one of my favorite pasta dishes to make because you can squeeze in SO many veggies and it just adds to the savory flavor. It’s also one-pot, so it’s ultra-easy to make with very little clean-up!
Ingredient details:
- Farfalle – I just used kroger brand farfalle (or bow tie noodles), but most brands should work. Just watch for hidden ingredients like eggs when you buy. Most dry pastas are vegan, but some fresh ones have egg or milk in them.
- Vegetable broth – I always get low sodium broth, but any kind should work. The broth really adds to the savory flavor of the dish.
- Plant milk – I always use oatmilk of course, but any kind of plant milk should work. I think full fat coconut milk would be good as well and make it extra thick and creamy.
- Shallots – I love shallots because they are small but really pack a flavorful punch. Most onions should work in this dish since it all cooks down, so go with what you like or have available at your store.
- Garlic – Fresh garlic is what it’s all about. I like to add quite a bit of minced garlic do my food, but recommend at least 5 cloves.
- Carrots – Fresh carrots are really important for this dish so that they don’t get too mushy. I used a whole carrot and quartered and sliced it into small pieces.
- Yellow squash – I use just 3/4 cup in this recipe (about half of the sqash). I’ve made it before with the whole thing and it was just too much for the dish.
- Zucchini – This goes for the zucchini too, use about half the zucchini or about 3/4 cup.
- English peas – I love fresh english peas and they go so well in this dish. You could also use frozen peas and they would be fine as well since the shell holds it together and helps it not get too mushy.
- Cherry tomatoes – I like cherry tomoatoes in this dish, but roma would also taste good. If you use cherry, make sure to slice them in half so the flavor mixes with the other ingredients.
- Broccoli – The broccoli should definitely also be fresh. It goods so well with the other ingredients and still has a little crunch by the time everything is cooked.
- Nutritional yeast – I like adding a little bit of nutritional yeast to make everything have a bit of a cheesy flavor. I don’t add a lot because I think it gets a bit too strong, but I’ll let you be the judge of how much you want to use.
- Seasonings: Italian seasoning (or za’atar) and salt
Recipe List
Ingredients:
12oz box farfalle
3 cups vegetable broth
2 cups plant milk
2 shallots
5 garlic cloves
1 carrot
3/4 cup yellow squash (about half)
3/4 cup zucchini (about half)
1/2 cup peas
1/2 cup halved cherry tomatoes
1 head broccoli
1 tbsp nutritional yeast
1 tbsp Italian seasoning (or za’atar)
1 tsp salt
Instructions:
- Dice shallots and mince garlic and cook in large pot until shallots are translucent.
- Dice carrots, squash, and zucchini and add to pot.
- Pour in broth, milk, peas, and noodles.
- Cook on high for 8 minutes.
- While the noodles are cooking, finely chop broccoli and slice tomatoes.
- Add broccoli, tomatoes, peas, and seasonings.
- Cook on low for an additional 5 minutes.
- Serve and enjoy!
