One-Pot CREAMY Vegetable Pasta | HEALTHY & Delicious 30 Minute Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier while sunflower oil is often less expensive.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from lentils

Whole wheat pasta offers more fiber, while lentil pasta is protein-rich.

Heat a large fry pan over medium heat and add 3 tbsp of extra virgin olive oil.

Finely chop 1 medium onion and roughly chop 5 cloves of garlic.

Cut 1 red bell pepper into small bite-sized pieces and 1 small zucchini into half moon shapes.

Add the chopped ingredients into the hot fry pan and sauté for 3-4 minutes until lightly sautéed.

Add in 1/2 cup of dry white wine and simmer for 2-3 minutes until the alcohol has cooked off.

Stir in 1/2 cup of tomato sauce and season with sea salt and black pepper, simmering for a few minutes until thickened.

Add 3 cups of vegetable broth and bring to a boil.

Add 8 oz of penne pasta to the pan, stirring occasionally to prevent sticking, and cook for 8-9 minutes.

Once the pasta is nearly al dente, cover the pan and simmer for another 3-4 minutes until cooked al dente.

Remove the pan from heat and let the pasta sit for 2-3 minutes to cool slightly.

Add in 5 oz of plain Greek yogurt and season with black pepper, mixing until well combined.

Top with grated manchego cheese and fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens