Creamy Veggie Pot Pie Pasta

Experience the ultimate comfort of two classic dishes combined in this Creamy Veggie Pot Pie Pasta. This recipe captures the savory, heart-warming essence of a traditional vegetable pot pie and delivers it in an easy-to-make, one-pot pasta format. Finished with a crisp, buttery biscuit crumb topping, it is a satisfying meal that the whole family will enjoy.

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Drawing inspiration from classic American vegetable chowders, this dish focuses on a rich, herb-infused cream sauce and perfectly al dente pasta. It is a fantastic vegetarian main course that feels indulgent while being incredibly straightforward to prepare.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup diced potatoes (about 1 medium potato)
• 1 cup broccoli florets (optional)
• 250 g (9 oz) short pasta (such as penne, rotini, or shells)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups vegetable broth
• 1 cup whole milk (or unsweetened plant milk for vegan)
• 1/2 cup heavy cream (or coconut cream for vegan)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon nutmeg (optional)
• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• Pinch of salt

Instructions

Step 1

Preheat your oven broiler on high.

Step 2

In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Sauté for 5-7 minutes until vegetables begin to soften.

Step 3

Stir in broccoli (if using), peas, and corn. Cook for another 2 minutes.

Step 4

Push vegetables to the side of the pan. Add butter to the cleared space. Once melted, sprinkle flour over the butter and whisk for 1 minute to form a roux.

Step 5

Slowly whisk in vegetable broth, then milk and cream. Stir to combine the roux with the vegetables and bring to a gentle simmer.

Step 6

Add pasta, salt, pepper, thyme, sage, and nutmeg. Stir well. Cover and simmer for 12-14 minutes, stirring occasionally, until pasta is al dente and sauce is thickened.

Step 7

While pasta cooks, combine panko, melted butter, parsley, garlic powder, and a pinch of salt in a bowl.

Step 8

Once the pasta is ready and sauce is creamy, sprinkle the biscuit crumb mixture evenly over the top.

Step 9

Place the pan under the broiler for 2-3 minutes, watching closely, until the topping is golden and crisp.

Step 10

Serve hot, garnished with extra parsley if desired.

Zusatztipps für die Zubereitung

For the best results, use an oven-safe skillet or Dutch oven so you can move the dish directly from the stovetop to the broiler. If the sauce becomes too thick while the pasta is simmering, simply stir in a small amount of extra vegetable broth to reach your preferred consistency.

Varianten und Anpassungen

This recipe is easily adaptable. To make it vegan, use plant-based butter, coconut cream, and your favorite unsweetened plant milk. If you prefer a non-vegetarian version, stir in some diced cooked chicken or turkey. You can also swap the vegetables for what you have in the fridge—mushrooms, green beans, or zucchini work beautifully.

Serviervorschläge

Serve this hearty pasta alongside a crisp green salad to provide a fresh contrast to the creamy sauce. It also pairs wonderfully with a glass of crisp white wine, such as Sauvignon Blanc, which complements the savory notes of thyme and sage.

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This Creamy Veggie Pot Pie Pasta is the perfect way to enjoy all the flavors of a classic pot pie in much less time. Gather around the table and dive into this warm, comforting meal tonight!

Recipe Questions & Answers

→ Can I make this dairy-free?

Yes, simply substitute plant-based butter, coconut cream or cashew cream for heavy cream, and use unsweetened almond or oat milk instead of dairy milk. The roux technique still works perfectly with these alternatives.

→ What vegetables work best in this dish?

The classic trio of carrots, celery, and onions forms the aromatic base. Frozen peas and corn add sweetness and color. You can also include diced potatoes for heartiness, broccoli for extra nutrition, or swap in seasonal vegetables like zucchini, green beans, or mushrooms.

→ Can I prepare this ahead of time?

You can assemble the entire dish up to a day in advance, but add the breadcrumb topping just before broiling. Reheat gently on the stove, adding a splash of milk if the sauce thickens too much, then finish under the broiler for that crispy topping.

→ What pasta shapes work best?

Short pasta varieties with nooks and crannies excel at holding the creamy sauce. Penne, rotini, shells, or fusilli are ideal choices. Avoid long strands like spaghetti—the sauce and vegetables need pasta that can capture all the flavors in every bite.

→ How do I prevent the sauce from curdling?

Temper the milk and cream by whisking them gradually into the hot roux mixture rather than dumping them in all at once. Keep the heat at a gentle simmer rather than a rolling boil, and stir continuously while incorporating the dairy components.

→ Can I freeze leftovers?

The pasta dish freezes well for up to 3 months, though the breadcrumb topping will lose its crispness. For best results, freeze without the topping and add fresh breadcrumbs when reheating. Thaw overnight in the refrigerator and reheat gently with a splash of milk.