Pasta with vegetables and white sauce
The best part about this pasta dish is that when I first decided to make it, I only found half a zucchini and two slightly wilted peppers in the fridge. So, I threw them all together, a bit nervously, I admit. And guess what? It turned out better than many fancy pasta dishes made with all sorts of combinations. Since then, I've been making it almost weekly, especially when I want something light that won't weigh me down and is meat-free but still flavorful. Plus, it's the kind of recipe that even the pickiest eaters in the house (I won't name names, but they know who they are) admit they don't mind the zucchini. To be fair, I initially added too much wine and messed it up, but I learned my lesson. Now, if I have everything on hand, it goes smoothly.
It takes about 40 minutes in total (unless you, like me, spend time searching for greens in the freezer or chatting on the phone while peeling the vegetables). The quantities below yield about 3-4 servings, which is perfect for a normal family or two very hungry adults. It's nothing complicated; the most challenging part is peeling the vegetables quickly, but otherwise, it doesn't require any special technique.
The coolest part is that, given how quickly it comes together and how easily you can adapt the vegetables based on what you have in the fridge, I don't think I've ever made it the same way twice. It has saved me on many evenings, especially when I want something "light" (I know, it sounds cliché, but it's true) but still feel like I've eaten something hearty, not just pasta salad. It's also the recipe I turn to when I'm fasting or simply not in the mood for meat because I don't miss it at all in the end. And the part with the plant-based cream and wine… that's where the magic happens, honestly.
Let me list here, more organized, what I usually use, with the note that if you don't have something, don't stress, just improvise.
Egg-free pasta – 300 g. Any type you like, but I usually use penne or fusilli because they hold the sauce well.
Zucchini – one whole, about 250-300 g. It gives a soft and slightly sweet texture, pairing nicely with the wine and cream.
Green pepper – one, for a bit of freshness and crunch.
Red bell pepper – half. For color and sweetness, plus it melts beautifully into the sauce.
Leek – a small piece, about 8-10 cm. You can use onion if you don't have leek, but leek is finer and doesn't overpower the zucchini's flavor.
Garlic – 4 cloves, nothing fancy. I add it at the end so it doesn't burn and retains its fresh aroma.
Olive oil – 3-4 tablespoons, just enough to sauté the vegetables nicely.
Plant-based cream (I use Gran cucina) – 200 ml. This is the base of the sauce. Any other cooking cream will work; it doesn't have to be this brand.
Dry white wine – 100 ml. It adds depth to the sauce; don't skip it, but don't add too much, or it will taste strange.
Salt and pepper – to taste, take your time and taste at the end to adjust.
Fresh basil – a handful, ideally fresh or frozen. Dried works too, but it doesn't have the same aroma.
Water and salt for boiling the pasta.
1. I start with the pasta since it takes the longest. I put a large pot of water on to boil, let it come to a rolling boil, then throw in a generous handful of salt. This doesn’t make the pasta overly salty, but simply gives it flavor. When it’s boiling, I add the pasta and keep an eye on the clock (or the package if it’s your first time using that brand). I don’t cook it too long, just as directed or even a minute less, as it will absorb sauce later.
2. While the pasta is boiling, I prepare the vegetables. I wash and peel the zucchini; if it’s young, I leave the skin on, otherwise I peel it. I cut it into not-too-small cubes so it doesn’t turn to mush. I remove the seeds from the peppers and chop them to about the same size as the zucchini. I slice the leek thinly. I save the garlic for last as I’ve noticed it retains its aroma better that way.
3. I heat a wok or a spacious frying pan (to allow the vegetables to move around), add the oil, let it heat up a bit, and toss in the leek and peppers. I stir for 2-3 minutes; they shouldn’t color, just soften and release their aroma.
4. Then I add the zucchini, mixing it in with the leek and peppers, letting it sauté on all sides. I leave it for about 4-5 minutes, stirring occasionally to prevent sticking. If your pan isn't very spacious, don't rush; you can do it in two batches.
5. When everything starts to change color and soften a bit, I add the tomato, also cut into cubes. I stir again and let it cook for another 7-8 minutes over medium-low heat, so everything softens but doesn't turn into mush. If it seems to dry out too much, you can add a spoonful or two of water.
6. Now comes the good part: I pour in the plant-based cream, mix well, add the finely chopped garlic and the white wine. I don’t add all the wine at once; I prefer to taste towards the end. Season with salt and pepper to taste. I let everything simmer on low heat for another 4-5 minutes until the sauce thickens and bubbles a couple of times. If it seems too thick, dilute it with a bit of pasta water.
7. When the sauce is ready and the vegetables are soft but not mushy, I add the chopped basil, letting it cook for a maximum of 2-3 more minutes, then turn off the heat. Don’t let the basil cook too long, as it loses its charm.
8. I drain the cooked pasta, not letting it sit too long in the strainer (to prevent sticking), give it a quick rinse under cold running water (this is optional, but it works for me), then add it directly to the sauce in the pan. I mix everything gently so I don’t break the vegetables, and it’s done.
I like to serve it warm, right after finishing, sometimes with a sprinkle of chili on top (I always add something spicy, while my husband doesn’t, so there are negotiations at every meal). Or you can drizzle a bit of raw olive oil if you want it to be even shinier.
Tips:
Don’t chop the vegetables too small; you don’t want them to completely disappear in the sauce. I prefer to leave the skin on the zucchini if it’s young for texture. Be careful with the wine – if there’s too much, the sauce can turn sour, and you don’t want that. Add the basil at the end; don’t cook it too long.
I choose plant-based cream specifically because it doesn’t curdle when cooked and has a neutral taste, not overpowering the vegetable flavors.
You can keep some pasta water to add to the sauce if it feels too thick.
Substitutions:
Instead of leek, you can use a small onion; just sauté it until it becomes translucent. You can replace red bell pepper with any red pepper, even sweet bell pepper. If you don’t have plant-based cream, for a non-vegan option, regular cream or even creamy Greek yogurt works. For a completely vegan version, always check the pasta label – some egg-free types are actually vegan. Gluten-free? Use special corn or rice pasta, and you’re good to go.
Variations:
You can also add sliced mushrooms; they turn out great – just reduce the zucchini a bit to avoid overcrowding. If you want it creamier, a handful of grated vegan cheese at the end works wonders. It’s also good with green peas if you have some in the freezer.
If you’re not fasting, you can sprinkle some grated parmesan on top when serving.
I like to “hide” some spinach or kale leaves at the end for extra greens.
Serving:
I always eat it warm, with a little extra greenery sprinkled on top, and, if possible, with a glass of dry white wine (the same one used in the sauce, to avoid conflicting flavors). It pairs perfectly with a simple salad of tomatoes or pickled cucumbers for contrast. If you have guests, it looks great topped with some crunchy vegan parmesan chips.
Frequently Asked Questions:
Can I use whole wheat pasta?
Yes, and it’s actually good for more fiber. Just be mindful of the cooking time; it sometimes takes longer and absorbs more sauce, so you might need to save a bit more pasta water.
If I don’t have wine, what can I use?
You can use a tablespoon of lemon juice for acidity or even a splash of apple cider vinegar, but just a little so it doesn’t turn out too sour. Or you can skip the wine altogether; it’s not mandatory, but it adds a special aroma to the sauce.
Does the plant-based cream curdle when boiled?
If you add it towards the end, on low heat, and stir constantly, you shouldn’t have any problems. Just make sure to choose one specifically for cooking (not dessert!), otherwise it will turn out strange.
Can I add other vegetables?
Yes, it’s the kind of recipe that welcomes all sorts of vegetables. Carrots, cauliflower, broccoli (blanched first, otherwise they won’t cook as quickly), mushrooms, or peas – use whatever you have and like.
Can it be frozen?
Not really, honestly. Cooked pasta with creamy sauce becomes gummy after thawing. You can store the sautéed vegetables and sauce separately, and when you want to eat, just cook fresh pasta and combine them.
Approximate nutritional values (per serving, for 4 servings):
About 350-400 kcal, with protein around 8-10g (mostly from the pasta), carbohydrates about 60g, and fats 10-12g (from the oil and plant-based cream). This profile works well if you want something filling but not too heavy. It also has some fiber, especially if you use whole wheat pasta or add extra greens. For those fasting or looking to reduce animal fats, it’s a good option – it’s not exactly diet food, but it won’t weigh you down if you have a decent portion. The vitamins come from the vegetables, while the cream and pasta provide the filling aspect.
How to store and reheat:
If there are leftovers, I keep them in the fridge in a container for a maximum of 2 days (otherwise, it starts to get sticky and loses its appeal). To reheat, I put everything in a pan, add a tablespoon of water (otherwise, it becomes too dry), and gently stir over low heat. I wouldn’t recommend microwaving, at least not without adding liquid, as it will turn into mush. Don’t let it sit too long on the heat when reheating, just enough to warm up and “soften” it again. After two days, I usually throw it away, as there’s no point in struggling. If you want to prepare in advance, keep the sauce and pasta separate, and combine them at the end when reheating.
We boil the pasta in salted boiling water and let it cook as long as it says on the package or until the pasta is done, of course :). We wash and clean the vegetables as needed. We finely chop the leek and the two types of peppers and sauté them in a wok where we have first heated the oil. We let them cook for 2-3 minutes, then add the zucchini cut into small cubes. We stir and let it cook for 4-5 minutes, then add the diced tomato and continue cooking for about 7-8 minutes until all the vegetables soften a bit. We pour cream over the vegetables, add the finely chopped garlic and the wine, and season with salt and pepper, letting it simmer for a few more minutes (4-5). We add the basil and after 2-3 minutes we turn off the heat. We drain the pasta and rinse it under cold water, then pour it over the sauce and mix. Serve warm, optionally with some spicy and aromatic seasonings if you like! You can substitute the leek with onion.
Ingredients: 300 g pasta without egg, 1 zucchini, 1 green bell pepper, 1/2 red capia pepper, 1 piece of leek, 4 cloves of garlic, 3-4 tablespoons of olive oil, 200 ml of Gran Cucina vegetable cream, 100 ml of white wine, salt and pepper to taste, fresh basil (I always have it frozen)
