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- 8 ounces of pasta (fusilli or rotini) - 1 tablespoon olive oil - 1 onion, diced - 2 carrots, diced - 2 celery stalks, diced - 2 cloves garlic, minced - 1 cup frozen mixed vegetables (peas, corn, green beans) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups vegetable broth - 1 cup heavy cream or plant-based alternative - 1 cup shredded cheddar cheese (optional) - Salt and pepper to taste - Fresh parsley for garnish The main ingredients form the base of this dish. The pasta brings a hearty texture. I love using fusilli or rotini because they hold the sauce well. Olive oil adds richness and helps cook the veggies. Diced onion, carrots, and celery give a sweet and savory flavor. The additional ingredients enhance this dish. Garlic adds a nice aroma. Frozen mixed vegetables give color and nutrients. Thyme and rosemary bring herbal notes. Vegetable broth adds depth and helps cook the pasta. For the creamy components, heavy cream creates a rich sauce. You can use a plant-based option if you prefer. Shredded cheddar cheese adds flavor and creaminess, but it is optional. You can season with salt and pepper to your taste. Finally, fresh parsley makes a lovely garnish and adds a pop of color. All these ingredients come together to make a warm and comforting meal. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. - Sauté these vegetables for about 5 minutes. You want the onion to turn soft and clear. - Next, stir in 2 minced garlic cloves. Cook this for 1 more minute. - Add 1 cup of frozen mixed vegetables, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Mix everything well to combine the flavors. - Pour in 4 cups of vegetable broth and bring it to a boil. - When it starts to boil, add 8 ounces of pasta, like fusilli or rotini. - Cover the pot and reduce the heat to low. Let it simmer for 10 to 12 minutes. Stir occasionally to keep the pasta from sticking. - After cooking, remove the pot from heat. - Stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese, if you want. - Season with salt and pepper to taste. Let it sit for a few minutes to thicken before serving. To get the right texture in your One-Pot Creamy Vegetable Pot Pie Pasta, let it sit for a few minutes after cooking. This time helps the dish thicken. You can also adjust the creaminess. If you want it richer, add more heavy cream. If you prefer it lighter, use less. Pasta can stick to the pot if you're not careful. Stir it occasionally while it cooks. This simple act helps keep the pasta moving and prevents sticking. Also, make sure there is enough liquid in the pot. If the pasta absorbs too much broth, it may clump together. For the best presentation, serve the pasta in deep bowls. This makes it look more inviting. You can enhance the dish's appeal by garnishing it with fresh parsley. A sprinkle of extra cheese on top also adds a nice touch. These small details can turn a simple meal into a delightful dish. {{image_2}} You can change your pasta type for fun. Swap fusilli or rotini for penne or shells. Each shape brings a new texture. Try whole grain or gluten-free pasta too. This keeps the dish fresh and exciting. Want to add protein? Cooked chicken or tofu works great. Chicken adds a hearty bite. Tofu makes it plant-based and filling. You can also use beans or lentils for extra protein. Just mix them in with the vegetables. Use fresh or seasonal veggies based on what you find. Carrots, peas, or zucchini all taste great. You can even add spinach or bell peppers. This keeps the dish colorful and packed with nutrients. Look at your local market for ideas. To keep your One-Pot Creamy Vegetable Pot Pie Pasta fresh, store leftovers in an airtight container. Make sure to let the dish cool down before sealing it up. This method helps lock in moisture and flavor. You can safely refrigerate it for up to three days. If you want to freeze this creamy pasta dish, portion it into freezer-safe containers. Leave some space at the top for expansion. This dish can last in the freezer for up to three months. When you’re ready to enjoy it again, thaw it overnight in the fridge for best results. To reheat the pasta, warm it gently on the stove over low heat. Add a splash of vegetable broth or cream to help maintain its creaminess. Stir often to prevent sticking. You can also use the microwave, but cover it to keep moisture in. Heat in short bursts, stirring in between, until hot. Enjoy your creamy pasta as if it was just made! Yes, you can make this dish vegan. To do this, swap heavy cream with a plant-based cream. There are many options like coconut or almond cream. You can also replace cheddar cheese with vegan cheese. This way, you keep the creamy taste without using dairy. If you don’t have the exact vegetables, don’t worry! You can use any fresh or frozen veggies you like. Zucchini, bell peppers, or even spinach work well. You can also skip the mixed vegetables entirely. The pasta will still taste great. Just be sure to keep the flavors with herbs. This creamy vegetable pot pie pasta lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. When you’re ready to eat, just reheat it on the stove or in the microwave. You may need to add a splash of broth or cream to restore the creamy texture. This creamy pasta dish combines simple ingredients for a big flavor. You start with sautéed vegetables, then add broth and pasta for a comforting meal. Finish it with cream and cheese for richness. Remember to adjust the cream for your perfect consistency. Feel free to swap ingredients or add protein. Store leftovers properly so they stay fresh. With these tips, you can enjoy this dish any time. Make it your own and share it with others for a wonderful experience.

One-Pot Creamy Vegetable Pot Pie Pasta

Savor the warmth of comfort food with this One-Pot Creamy Vegetable Pot Pie Pasta recipe! Perfect for busy weeknights, this dish combines wholesome vegetables, creamy goodness, and delightful flavors all in one pot. In just 30 minutes, create a tasty meal that will wow your family. Ready to dive in? Click through to discover the step-by-step guide and enjoy a delightful bowl of pasta goodness tonight!
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Ingredients
  

8 ounces of pasta (fusilli or rotini work well)

1 tablespoon olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 cup frozen mixed vegetables (peas, corn, green beans)

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 cups vegetable broth

1 cup heavy cream or a plant-based alternative

1 cup shredded cheddar cheese (optional)

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft and the onion becomes translucent.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the frozen mixed vegetables, dried thyme, and dried rosemary. Stir to combine.

        Pour in the vegetable broth and bring the mixture to a boil.

          Once boiling, add the pasta to the pot. Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the pasta is al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.

            Remove the pot from the heat and stir in the heavy cream and cheddar cheese (if using) until melted and well combined. Season with salt and pepper to taste.

              Let it sit for a few minutes to thicken before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the pasta in deep bowls and garnish with freshly chopped parsley for a pop of color. Consider adding a sprinkle of extra cheese or a dash of black pepper on top for additional flavor.