Creamy Vegetable Pasta
A comforting, creamy pasta packed with vegetables, chicken stock and a rich milk-based sauce. Perfect for feeding a crowd or a hearty family meal.
- 14 ingredients
Photo coming soon
Recipe card
Creamy Vegetable Pasta
A comforting, creamy pasta packed with vegetables, chicken stock and a rich milk-based sauce. Perfect for feeding a crowd or a hearty family meal.
- Course
- Dinner, Full Meals
Ingredients
For the cream sauce
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large pot, melt the butter and fry the sliced onion until soft and fragrant.
- Add the leeks, carrots, bell peppers, sweet corn, green peas, mushrooms, and celery. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
- In a separate bowl, mix the cornflour with a small amount of the milk until smooth. Gradually add the remaining milk and stir well.
- Pour the milk mixture into the pot with the vegetables and cook over medium heat, stirring continuously until the sauce begins to thicken.
- Add the chicken stock and oregano. Stir well to combine.
- Add the cooked pasta to the sauce and vegetable mixture. Mix thoroughly so the pasta is evenly coated.
- Cook for a further 10 minutes over low heat, stirring occasionally, until all the flavors have combined and the sauce has thickened to your liking.
- Serve warm.
Ubee's tips & notes
- Mixing the cornflour with a little cold milk first helps prevent lumps.
- You can add cooked shredded chicken for extra protein.
- Adjust the amount of chicken stock depending on how thick or creamy you prefer the pasta.
- A sprinkle of grated cheese on top makes this dish even richer and more flavorful.
