Ingredients
Scale
- 1 pound (450g) Medium Pasta Shells: These act like perfect little scoops for the creamy sauce and veggies.
- 1 tablespoon Olive Oil: Used for sautéing the vegetables and building flavour.
- 1 tablespoon Butter: Adds richness and flavour alongside the olive oil.
- 1 medium Yellow Onion, finely chopped: Provides a foundational aromatic sweetness.
- 3–4 cloves Garlic, minced: Essential aromatic that infuses the dish with flavour.
- 1 large Red Bell Pepper, diced: Adds sweetness, colour, and a slight crunch.
- 1 medium Zucchini, diced: Brings a subtle flavour and tender texture.
- 1 cup Broccoli Florets, cut small: Adds earthy notes, vibrant green colour, and nutrients. Ensure they are cut small enough to cook quickly and blend well.
- 1 cup Low-Sodium Vegetable Broth (or Chicken Broth): Creates the base liquid for the sauce and adds depth.
- 8 ounces (225g) Cream Cheese, softened and cubed: The key to the ultra-creamy texture. Softening helps it melt smoothly.
- 1/2 cup Heavy Cream: Enhances the richness and luxurious feel of the sauce.
- 1/2 cup Grated Parmesan Cheese, plus more for serving: Adds salty, nutty flavour and helps thicken the sauce slightly.
- 1 teaspoon Italian Seasoning: A convenient blend of herbs like oregano, basil, and thyme.
- 1/2 teaspoon Salt, or to taste: Enhances all the flavours. Adjust based on broth saltiness.
- 1/4 teaspoon Black Pepper, or to taste: Adds a gentle warmth.
- Pinch of Red Pepper Flakes (Optional): For a subtle kick of heat, if desired.
- 2 cups Fresh Spinach, roughly chopped: Wilts down beautifully into the sauce, adding nutrients and colour without overwhelming flavour.
- Reserved Pasta Water (about 1 cup): Starchy water used to adjust sauce consistency if needed.
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the medium pasta shells and cook according to package directions until al dente (firm to the bite). Before draining, carefully reserve about 1-2 cups of the starchy pasta water. Drain the pasta well and set aside. Do not rinse the pasta.
- Sauté Aromatics: While the pasta is cooking, heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat. Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and softened.
- Cook Harder Vegetables: Add the minced garlic and diced red bell pepper to the skillet. Cook for another 1-2 minutes until the garlic is fragrant (be careful not to burn it). Add the diced zucchini and small broccoli florets. Continue to sauté for about 5-7 minutes, stirring frequently, until the vegetables are tender-crisp. They should still have a slight bite.
- Build the Sauce Base: Pour the vegetable broth into the skillet. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan – this adds flavour!
- Make it Creamy: Reduce the heat to low. Add the cubed, softened cream cheese to the skillet. Stir continuously until the cream cheese melts completely and integrates smoothly into the broth, creating a creamy base. There should be no large lumps remaining.
- Add Richness and Flavour: Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, salt, black pepper, and optional red pepper flakes. Continue stirring gently over low heat until the Parmesan cheese is melted and the sauce is smooth and well combined. Taste the sauce and adjust seasonings if necessary.
- Wilt the Spinach: Add the roughly chopped fresh spinach to the sauce. Stir gently until the spinach wilts down completely, which should only take about 1-2 minutes.
- Combine Pasta, Sauce, and Veggies: Add the cooked and drained pasta shells directly into the skillet with the creamy vegetable sauce. Stir gently but thoroughly to ensure all the pasta shells are evenly coated with the sauce and the vegetables are well distributed.
- Adjust Consistency (If Needed): If the sauce seems too thick, gradually add a little of the reserved pasta water, one tablespoon at a time, stirring until you reach your desired consistency. The starchy water helps thin the sauce without making it watery.
- Serve: Remove the skillet from the heat. Serve the Creamy Veggie Pasta Shells immediately, garnished with extra grated Parmesan cheese and perhaps a sprinkle of fresh parsley or more red pepper flakes, if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 650