One-Pot Vegetable Pot Pie Pasta
One-pot meals are always a joy.
Simple and fast to cook AND to clean. When you get home from a long day, the last thing you want to do is spend lots of time cooking and then spend even MORE time doing dishes. I got you.
This isn’t a health food by any stretch, but it’s sure to please. This is a meal even your pickiest eaters will love. It is rich and decadent, creamy, cheesy and carby. However, there are a few veggies in here, plus, you can probably get away with doing a hidden-veggie situation in this meal if you wanted to! You could chop up and add broccoli, green beans…anything you want!
You can skip the part of this recipe where I accidentally dumped half a grinder of peppercorns into the pot and had to pick them out by hand…. that part… is optional… 13/10 do not recommend.
For this meal, you just start with sauteing your onions and garlic some olive oil, adding spices and the rest of your veggies, followed by your broth, pasta, half & half, cheese and letting it cool…. thats it!! You really DO have to let it cool though. The mixture is going to seem quite runny if you don’t let it sit at least 10 minutes to thicken. This meal is easily done in 30-40 minutes and is sure to leave you feeling satisfied. I served mine with some copy-cat cheddar bay biscuits and I was definitely glad bedtime was around the corner.
Side by side - before & after letting it sit. Don’t skip this step!!!!!
One-Pot Vegetable Pot Pie Pasta
Ingredients:
- 1 tbsp olive oil or butter
- 1 large yellow onion
- 2 large carrots
- 4-5 cloves garlic
- 1 cup frozen peas
- 1 cup frozen sweet corn
- 1 16oz package fusilli I used whole wheat, but you can use what you like
- 3 cups vegetable broth
- 1 pint half and half (or cream or milk)
- italian seasoning to taste
- salt to taste
- black pepper to taste
- paprika to taste
- thyme to taste
- 1/2 cup (optional) parmesan cheese to taste
Instructions:
- Chop onions, carrots and garlic to your preferred size. Add olive oil to a large pot and set on medium low. Add yellow onion and garlic. Let cook 10-12 minutes.
- Add carrots, peas and corn. Season to taste. Allow to cook until frozen veggies have thawed completely and onions have some color.
- Add vegetable broth and pasta to the pot. Allow to cook about 2 minutes on medium.
- Add half and half. Allow pasta to cook all the way through.
- Turn off stove, add parmesan and allow everything to cool so that the sauce can thicken up. This is a crucial step! Otherwise it will be runny.
- Serve in a bowl with a biscuit and top with some extra black pepper.
