Creamy Veggie Pot Pie Pasta (Printer View)

Comforting pasta with vegetables in a rich, creamy sauce finished with crispy golden crumbs.

# Components:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 1 cup diced potatoes
09 - 1 cup broccoli florets, optional

→ Pasta

10 - 9 ounces short pasta such as penne, rotini, or shells

→ Creamy Sauce

11 - 3 tablespoons unsalted butter
12 - 3 tablespoons all-purpose flour
13 - 3 cups vegetable broth
14 - 1 cup whole milk or unsweetened plant milk for vegan option
15 - 0.5 cup heavy cream or coconut cream for vegan option
16 - 1 teaspoon salt
17 - 0.5 teaspoon black pepper
18 - 0.5 teaspoon dried thyme
19 - 0.5 teaspoon dried sage
20 - 0.25 teaspoon nutmeg, optional

→ Biscuit Crumb Topping

21 - 1 cup panko breadcrumbs
22 - 2 tablespoons unsalted butter, melted
23 - 0.5 teaspoon dried parsley
24 - 0.25 teaspoon garlic powder
25 - Pinch of salt

# Method steps:

01 - Preheat your oven broiler to high setting.
02 - In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in broccoli if using, peas, and corn. Cook for another 2 minutes.
04 - 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.
05 - Slowly whisk in vegetable broth, then milk and cream. Stir to combine the roux with the vegetables and bring to a gentle simmer.
06 - Add pasta, salt, pepper, thyme, sage, and nutmeg. Stir well. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and sauce is thickened.
07 - While pasta cooks, combine panko, melted butter, parsley, garlic powder, and a pinch of salt in a bowl.
08 - Once the pasta is ready and sauce is creamy, sprinkle the biscuit crumb mixture evenly over the top.
09 - Place the pan under the broiler for 2 to 3 minutes, watching closely, until the topping is golden and crisp.
10 - Serve hot, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • One-Pot Convenience: Everything from the vegetables to the pasta cooks in a single pan for minimal cleanup.
  • Vegetarian Comfort: A hearty, meatless main dish that captures the savory essence of a classic pot pie.
  • Textural Contrast: The creamy sauce and tender pasta are perfectly balanced by a crisp, buttery panko topping.
02 -
  • Vegetable Prep: Dice your vegetables uniformly to ensure they all cook through at the same time.
  • Pasta Texture: Cook the pasta until just al dente, as it will continue to soften slightly under the heat of the broiler.
  • Sauce Consistency: If the sauce becomes too thick while simmering, add an extra splash of vegetable broth to reach your desired creaminess.
Return