Save Creamy Veggie Pot Pie Pasta is the ultimate comfort food for those who crave the classic flavors of a vegetable pot pie but want the satisfaction of a hearty pasta dish. This recipe brings together a vibrant medley of vegetables and a silky, savory sauce, all baked under a golden-brown biscuit crumb.
Save The secret to this dish lies in the balance of textures—the tender pasta, the crunch of carrots and celery, and the flaky crumbs that crown the pot. It is a satisfying vegetarian main dish that transforms simple pantry staples into a gourmet experience.
Ingredients
- Vegetables
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup button mushrooms, sliced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cloves garlic, minced
- Sauce & Pasta
- 2 tablespoons all-purpose flour
- 3 cups vegetable broth
- 1 cup whole milk (or plant-based milk)
- 8 ounces short pasta (such as penne, fusilli, or shells)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- ½ cup grated Parmesan cheese (or vegetarian hard cheese)
- Biscuit Crumb Topping
- ¾ cup all-purpose flour
- 2 tablespoons cold unsalted butter, cubed
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons whole milk
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Step 1
- Preheat oven to 400°F (200°C).
- Step 2
- In a large, oven-safe pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Step 3
- Add mushrooms and cook for 3 more minutes. Stir in garlic and cook for 1 minute until fragrant.
- Step 4
- Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute.
- Step 5
- Gradually whisk in vegetable broth and milk. Bring to a simmer, stirring constantly until slightly thickened, about 3 minutes.
- Step 6
- Add pasta, thyme, parsley, salt, pepper, and smoked paprika. Stir well.
- Step 7
- Cover and simmer for 10-12 minutes, stirring occasionally, until pasta is just al dente. If sauce gets too thick, add a splash more broth or milk.
- Step 8
- Stir in peas, corn, and Parmesan. Simmer uncovered for 2-3 more minutes.
- Step 9
- Meanwhile, make the biscuit crumb: In a bowl, combine flour, baking powder, and salt. Cut in cold butter with fingers or a pastry cutter until pea-sized crumbs form. Add milk and parsley; stir until just combined and crumbly.
- Step 10
- Sprinkle biscuit crumb evenly over pasta.
- Step 11
- Transfer pot to oven and bake uncovered for 10-12 minutes, or until topping is golden and crisp.
- Step 12
- Let cool for 5 minutes before serving.
Zusatztipps für die Zubereitung
Using an oven-safe pot or Dutch oven is essential to move the dish directly from the stove to the oven. To ensure the pasta cooks perfectly, stir it occasionally during the simmering stage and add a bit more broth if the sauce thickens too quickly.
Varianten und Anpassungen
For a vegan version, substitute plant-based butter, non-dairy milk, and vegan cheese. If you prefer a non-vegetarian variation, you can easily stir in cooked shredded chicken or turkey. Additionally, adding chopped spinach or kale is a great way to pack in extra greens.
Serviervorschläge
To round out the meal, serve this Creamy Veggie Pot Pie Pasta with a crisp green salad tossed in a light vinaigrette. The freshness of the greens provides a wonderful contrast to the rich, creamy sauce of the pasta.
Save Whether you are looking for a new weeknight staple or a cozy weekend dinner, this Creamy Veggie Pot Pie Pasta is sure to please everyone at the table with its savory depth and satisfying crunch.
Kitchen Help
- → Can I make this ahead of time?
Yes, prepare the pasta and vegetable mixture up to 24 hours in advance. Store in the refrigerator and add the biscuit crumb just before baking. You may need to extend baking time by 5-10 minutes.
- → What vegetables work best?
The classic combination of onion, carrots, celery, mushrooms, peas, and corn provides excellent flavor and texture. You can substitute diced potatoes, bell peppers, or green beans based on what you have available.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through. The biscuit topping may soften but will regain crispiness when reheated in the oven.
- → Can I freeze this dish?
For best results, freeze the pasta and vegetable mixture without the biscuit topping. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, add fresh biscuit crumb, and bake until golden.
- → What pasta shapes work well?
Short pasta shapes like penne, fusilli, shells, or rotini capture the creamy sauce beautifully. The ridges and curves help hold onto the luscious vegetable sauce, ensuring flavorful bites throughout.