Creamy Mediterranean Vegetable Pasta
This pasta is creamy without cream overload — made with olive oil, garlic, vegetables, and a light cheese-based sauce. It’s smooth, fragrant, and full of Mediterranean flavors.
🕒 Time Required
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes
📝 Ingredients
Pasta
250 g pasta (penne, fusilli, or spaghetti)
Salt for boiling water
Vegetables
2 tbsp olive oil
1 small onion, sliced
3 garlic cloves, minced
1 cup mushrooms, sliced
1 zucchini, sliced
½ red bell pepper, sliced
½ cup cherry tomatoes, halved
Creamy Sauce
¾ cup cooking cream or fresh cream
¼ cup grated parmesan cheese
2 tbsp cream cheese (optional for extra creaminess)
½ tsp dried oregano
½ tsp dried basil
Salt & black pepper to taste
Finish
Fresh parsley or basil
Extra olive oil drizzle
👩🍳 Instructions
1️⃣ Cook Pasta
Boil pasta in salted water until al dente
Reserve ½ cup pasta water, then drain
2️⃣ Sauté Vegetables
Heat olive oil in pan
Sauté onion until soft
Add garlic (30 seconds)
Add mushrooms → cook until golden
Add zucchini, bell pepper & tomatoes
Cook until tender but fresh
3️⃣ Make Creamy Sauce
Lower heat
Add cream, parmesan & cream cheese
Stir gently until smooth
Add oregano, basil, salt & pepper
4️⃣ Combine
Add pasta to sauce
Splash in pasta water if needed
Toss until creamy and coated
5️⃣ Serve
Garnish with fresh herbs
Drizzle olive oil on top
💡 Tips
Add spinach or broccoli for extra nutritionist
For protein: add grilled chicken, shrimp, or chickpeas
Use whole-wheat pasta for a healthier version
❓ Frequently asked questions FAQs
Q: Can I make it without cream?
Yes! Use milk + extra parmesan + pasta water.
Q: Is this freezer-friendly?
Best eaten fresh, but keeps 2 days refrigerated.
Q: Can I make it vegan?
Use plant cream + nutritional yeast instead of cheese.
🥗 Nutritional Information
Calories: 520 kcal
Protein: 16 g
Carbs: 60 g
Fat: 24 g
Fiber: 6 g