Easyvegancreamyspaghetti Food

CREAMY VEGGIE PASTA

Creamy Veggie Pasta image

Enjoy a simple dinnertime recipe with our Creamy Veggie Pasta. This creamy veggie pasta recipe is easy enough for weeknights and busy weekends!

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1-1/2 tsp. garlic powder
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas)
2 cups cooked tri-colored rotini pasta

Steps:

Mix cream cheese spread, milk and garlic powder in large skillet sprayed with cooking spray until blended.
Add vegetables; stir. Cook on medium heat 6 to 8 min. or until heated through, stirring frequently.
Stir in pasta; cook 2 min. or until heated through, stirring frequently.

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g

CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS

Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs image

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.

Provided by Kendra Vaculin

Categories Pasta Olive Oil Breadcrumbs Garlic Parsley Onion Bean Lemon Juice Pepper Lemon Lunch Dinner Dairy Free Tree Nut Free Soy Free Vegetarian Vegan Quick & Easy

Yield 4 Servings

Number Of Ingredients 15

Ingredients

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
⅔ cup breadcrumbs (fresh, dried, or panko)
4 garlic cloves, finely grated, divided
1½ tsp. kosher salt, divided, plus more
½ cup coarsely chopped parsley
1 lb. ziti, rigatoni, cavatelli, or other medium tube pasta
1 medium onion, finely chopped
4 whole roasted red peppers from a jar (about one 16-oz. jar), finely chopped
2 Tbsp. tomato paste
1 (15-oz.) can white beans (such as navy or cannellini), rinsed
2 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
¼ tsp. crushed red pepper flakes
Freshly ground black pepper
Lemon wedges (for serving; optional)

Steps:

Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.

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