One-Pot Creamy Veggie Pasta
This might be a simple one-pot recipe, but it’s bursting with flavor and creaminess! So simple to prepare and even easier to clean-up. Perfect for a quick, busy weeknight meal or that Sunday family dinner.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 2 1⁄2 cups water or vegetable stock
- 1 cup heavy whipping cream
- 1 cup milk
- 1 tablespoon minced garlic
- 1 tablespoon sea salt
- 1 tablespoon Italian seasoning blend
- 1⁄2 teaspoon pepper
- 2 tablespoons butter
- 12 ounces linguine pasta, or another thin noodle
- 1 dry pint cherry tomatoes, halved
- 1 bunch red kale leaves, torn
- 1 (8-ounce) package sliced baby bella mushrooms
- 1 cup shredded parmesan cheese, divided
Instructions
In large shallow straight-sided pan, such as cast iron 3.5 or 4-quart braiser, place water, cream, milk and seasoning. Stir until well combined. Add butter, pasta and veggies, ensuring pasta is completely covered by liquid. Bring to a boil and cook until the pasta is al dente and liquid has nearly evaporated, about 10 minutes. Remove from heat and stir in half the parmesan cheese. Divide pasta into serving bowls and top with remaining cheese. Serve immediately.
Notes
Ease: Easy