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Pasta with cherry tomatoes, asparagus, peas, and creamy sauce.
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5 from 10 votes

Creamy Vegetable Pasta

Creamy Vegetable Pasta is a perfect comforting meal that you can make in just 30 minutes! This recipe is quick and easy to make and you can use pretty much any veggies you have on hands.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Servings: 4 people
Calories: 508kcal


  • 10 ounces pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken stock
  • 1 cup heavy cream
  • ¼ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 1 cup cherry tomatoes cut in halves
  • 1 bunch asparagus ends trimmed, cut in 1 ½-inch pieces
  • 1 cup frozen peas
  • 1 cup Parmesan cheese freshly grated
  • salt to taste


  • Bring to boil a pot of water, season with salt, and cook 10 oz pasta according to the instructions until al-dente. When done, drain the water and set the pasta aside.
  • Preheat a large skillet over medium heat. Melt 3 tbsp butter, then add 3 tbsp all-purpose flour, whisk and cook for 1 minute.
  • Then add 1 ½ cups chicken stock and 1 cup heavy cream. Stir and cook for a couple of minutes until the flour/butter mixture is fully dissolved.
  • Add the seasoning (¼ tsp black pepper, ½ tsp onion powder, ½ tsp garlic powder, 1 tsp Italian seasoning, and ¼ tsp red pepper flakes). Stir and cook for 5-7 minutes or until the sauce start to get thicker.
  • Add 1 cup diced cherry tomatoes, 1 bunch chopped asparagus, and 1 cup frozen peas. Stir in and cook for another 4-5 minutes until the veggies are soften and the sauce thickens.
  • Stir in cooked pasta and 1 cup Parmesan cheese. Serve and enjoy!


  1. Pasta. Make sure you don’t overcook pasta as it will continue to cook when mixed it with the sauce.
  2. Vegetables. When adding vegetables, try to incorporate different colors and textures.
  3. How to store. You can keep the leftovers in an air-tight container and refrigerate for 3-4 days.


Calories: 508kcal | Carbohydrates: 26g | Protein: 19g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 893mg | Potassium: 807mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2998IU | Vitamin C: 35mg | Calcium: 402mg | Iron: 5mg