Creamy Veggie Pot Pasta (Print)

Tender vegetables in a creamy sauce with pasta, finished with a golden biscuit crumb topping.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 1 cup button mushrooms, sliced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 2 cloves garlic, minced

→ Sauce & Pasta

09 - 2 tablespoons all-purpose flour
10 - 3 cups vegetable broth
11 - 1 cup whole milk or plant-based milk
12 - 8 ounces short pasta such as penne, fusilli, or shells
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
17 - 1/4 teaspoon smoked paprika
18 - 1/2 cup grated Parmesan cheese or vegetarian hard cheese

→ Biscuit Crumb Topping

19 - 3/4 cup all-purpose flour
20 - 2 tablespoons cold unsalted butter, cubed
21 - 1/2 teaspoon baking powder
22 - 1/4 teaspoon salt
23 - 2 tablespoons whole milk
24 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Set oven to 400°F and allow to reach temperature.
02 - In a large oven-safe Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes until softened.
03 - Add sliced mushrooms and cook for 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir to coat evenly. Cook for 1 minute.
05 - Gradually whisk in vegetable broth and milk. Bring to a simmer while stirring constantly until sauce thickens, approximately 3 minutes.
06 - Add pasta, dried thyme, dried parsley, salt, black pepper, and smoked paprika. Stir thoroughly to combine.
07 - Cover and simmer for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture. Add additional broth or milk if sauce becomes too thick.
08 - Stir in frozen peas, frozen corn, and grated Parmesan cheese. Simmer uncovered for 2-3 minutes.
09 - In a separate bowl, combine flour, baking powder, and salt. Cut in cold cubed butter using fingers or a pastry cutter until pea-sized crumbs form. Add milk and fresh parsley; stir until just combined and crumbly.
10 - Sprinkle biscuit crumb mixture evenly over pasta in Dutch oven.
11 - Transfer pot to preheated oven and bake uncovered for 10-12 minutes until topping turns golden and crisp.
12 - Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • It feels fancy but comes together in less than an hour—no stress, all reward.
  • The biscuit crumb topping is the unexpected moment that makes people say wow—golden and crispy against the creamy sauce underneath.
  • You can throw in whatever vegetables you have lurking in your fridge—this recipe is forgiving and actually gets better with improvisation.
02 -
  • Don't skip the one-minute flour cooking step—it removes the raw flour taste and is the difference between creamy sauce and starchy sauce.
  • Keep your butter cold when making the crumb topping—I learned this the hard way when I used softened butter and ended up with a dense crust instead of a crispy one.
  • Stir the pasta occasionally while simmering—it prevents sticking to the bottom and cooks more evenly.
03 -
  • Use an oven-safe pot from start to finish so you never dirty extra dishes—one less thing to wash means more time enjoying the meal.
  • If your sauce breaks or separates, whisk in a tablespoon of flour mixed with a little cold milk and it comes right back together—I've rescued many sauces this way.
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