Save Indulge in the ultimate comfort food with this Creamy Veggie Pot Pie Pasta, a one-pot wonder that blends the nostalgic flavors of a classic vegetable chowder with the satisfying heartiness of a traditional pot pie. This dish is designed to bring warmth to your table, featuring a medley of tender vegetables coated in a rich, savory sauce and finished with a golden, buttery biscuit-style crumb topping.
Save This recipe is as versatile as it is easy to prepare. By whisking together a simple roux directly in the pan with your sautéed vegetables, you create a velvety base that thickens beautifully as the pasta simmers. It is a quick and efficient way to enjoy a gourmet-style meal in just 45 minutes, making it an ideal choice for busy weeknights or cozy weekends.
Ingredients
- Vegetables: 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, 1 cup broccoli florets (optional).
- Pasta: 250 g (9 oz) short pasta such as penne, rotini, or shells.
- Creamy Sauce: 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 3 cups vegetable broth, 1 cup whole milk, 1/2 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried sage, 1/4 teaspoon nutmeg (optional).
- Biscuit Crumb Topping: 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 small mixing bowl.
- Step 8
- Once the pasta is ready and the 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
To achieve the best results, ensure your skillet or Dutch oven is oven-safe before placing it under the broiler. Stir the pasta occasionally during the simmering process to prevent it from sticking to the bottom of the pan, and keep a close eye on the panko topping while broiling, as it can brown very quickly.
Varianten und Anpassungen
For a vegan-friendly version, simply substitute the butter, milk, and cream with plant-based butter, unsweetened plant milk, and coconut cream. If you prefer a meat-based version, diced cooked chicken or turkey can be stirred in before serving. Feel free to swap the vegetables for other seasonal favorites like zucchini, green beans, or mushrooms.
Serviervorschläge
This rich and creamy pasta pairs beautifully with a simple green salad to provide a fresh contrast. For a more elevated dining experience, serve it alongside a crisp glass of white wine, such as Sauvignon Blanc, which complements the savory herbs and creamy texture of the sauce.
Save With 515 calories and 13g of protein per serving, this Creamy Veggie Pot Pie Pasta is a satisfying and wholesome meal that is sure to become a family favorite. Enjoy the nostalgic taste of a home-cooked pot pie in this convenient, one-pot format!
Kitchen Help
- → Can I make this dish vegan?
Yes, simply substitute plant-based butter for regular butter, use unsweetened plant milk instead of dairy milk, and replace heavy cream with full-fat coconut cream. The flavor remains rich and satisfying.
- → What pasta shapes work best?
Short pasta varieties like penne, rotini, shells, or macaroni are ideal because they catch the creamy sauce and hold the vegetables well. Avoid long strands like spaghetti as they don't pair well with chunky vegetables.
- → Can I add protein to make it more filling?
Absolutely. Diced cooked chicken, turkey, or even white beans can be stirred in during step 6. Add about 1-2 cups of your chosen protein and heat through before broiling.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk to restore creaminess. The breadcrumbs may lose their crispiness but the dish remains delicious.
- → Can I use fresh vegetables instead of frozen?
Certainly. Fresh peas, corn, and green beans work wonderfully—just add them a few minutes earlier since they take slightly longer to cook than frozen varieties. Adjust cooking time until vegetables are tender-crisp.
- → Is the broiler step necessary?
The broiler creates that signature golden, crispy topping reminiscent of pot pie crust. If you don't have a broiler, you can bake at 425°F for 5-8 minutes or simply skip it—the dish is still creamy and delicious without.