A creamy, veggie loaded one pot pasta that comes together easily in only one pot with only 7 ingredients! With spinach, peas and carrots, or add your favorites — mushrooms, zucchini, tomatoes.
Now, maybe you all know already that I’m not a big fan of veggies. But when they’re tossed in creamy Fettucine? I’m down with that.
This was my third sample pasta combination that I gave you waaaay back in the day (September 2015, to be exact) when I gave you the Ultimate Mix and Match One Pot Pasta Guide, so I decided I would leave the ingredient break down the same as the others, just in case you’ve come over from there!
I wanted to use a long noodle for this one, and I also wanted to experiment with white pasta, so I used regular white Fettucine pasta. I honestly haven’t found a big difference in the amount of liquid needed for whole grain v. white pasta, but you’re safest to start with the 1:1 ratio, and increase near the end of the cooking time if need be.
The difficulty I had with the long noodles is trying to keep them from sticking together. With short noodles, this isn’t as much of an issue. But long noodles seem to work slightly better boiling in a large pot of water. As you can see, it still worked out, and it was totally delicious, but for this reason short pastas might work marginally better than long.
I used 3 cups milk and 1 cup broth this time. As you can see, the sauce is a little thicker than my Pepperoni Mac & Cheese with Bacon. I find the thicker sauces are best if you are serving them right away, because they continue to thicken as they sit, and in just a few minutes they become quite thick. This is why I find more of a 1:1 ratio of milk to broth works a little better — the sauce stays smoother and is better reheated.
If you want a nice thick creamy sauce, and you want to reheat it later, the best way to do this is to add a splash (maybe 2 tbsp) of milk or water to the container or pot when you’re reheating it. This will keep the pasta from becoming too dry.
I didn’t use any meat in this dish, but chicken would work really well if you wanted!
For my primavera, I added shredded carrots at the beginning of the cook time, and I added frozen peas and chopped spinach just before I removed the pan from the heat. I thought they all worked really well and were cooked perfectly!
You could also add any of your favorites: mushrooms, diced zucchini, snap peas and cherry tomatoes would work really well!
Cheese and Extras:
I really didn’t use any cheese or extras, though this is a great dish to experiment with. We really, really enjoyed it just as it is, and my 3 year old actually preferred this veggie loaded pasta to the Pepperoni Pizza one we had the previous day!
- 325g or 11.5oz white Fettucine pasta (or any other pasta), break in half if desired
- 3 cups 1% milk
- 1 cup chicken broth (or other)
- 1 teaspoon salt
- ½ teaspoon dried parsley
- 1 large carrot, shredded
- 1 cup frozen peas
- 1-2 handfuls chopped fresh spinach
- In a large pot, combine pasta, milk, broth, salt and carrot and bring to a simmer over medium-high heat, stirring often.
- Reduce to medium heat and continue cooking and stirring, uncovered, for 10-13 minutes or until liquid is absorbed and pasta is cooked. If liquid is absorbed before pasta is cooked, add an additional ½-3/4 cup liquid and continue cooking.
- Remove from heat and stir in peas and spinach, stir. Cover and let sit 2 minutes until peas are warmed through and spinach is wilted.
See my first sample, One Pot Green Chile Macaroni and Cheese
See my second sample pasta, a One Pot Pepperoni Pizza Mac & Cheese
See my fourth one pot pasta, a One Pot Chicken Chow Mein