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Vegetable pasta in a creamy sauce. Pasta with vegetables - step by step recipes for cooking in a pan or oven

In Italy, it is customary to call everything pasta pasta dishes. Italian pasta, unlike domestic ones, are produced on the basis of hard varieties wheat. In various parts of the country, the most different types pasta depending on gastronomic and cultural traditions. In our article, we want to talk about some recipes for pasta with vegetables.

Pasta with bolognese sauce

We'll start the preparation of pasta with vegetables by preparing the spaghetti. They need to be boiled. Pour water into a saucepan and send it to the fire until it boils. Pour liquids in the ratio: one liter per hundred grams of paste.

Add salt to the water and dip the spaghetti in boiling water, mix them gently so that they do not stick to the bottom. Good quality pasta takes about seven minutes to cook. Next, put the spaghetti in a colander and wait for the excess liquid to leave.

While preparing pasta, you can do the bolognese sauce.

How to prepare bolognese?

To prepare the famous sauce, we need the following products:

  1. Minced meat (pork with beef) - 0.5 kg.
  2. One carrot.
  3. Three cloves of garlic.
  4. Bulb.
  5. Celery.
  6. Tomatoes - 5 pcs.
  7. Olive oil.
  8. Red wine - 60 ml.
  9. Cream - 60 ml.
  10. Salt pepper.
  11. Greens - basil and parsley.

Remove the skin from the tomatoes and grind them with a blender or meat grinder. In order to quickly cope with peeling, we recommend dipping tomatoes in boiling water for a couple of seconds, and then sending them into cold water.

Next, chop the onion, carrot and celery. Saute vegetables in olive oil on very low heat. Then add minced meat to the vegetables and mix the ingredients thoroughly. Fry the mass for 10-15 minutes, remembering to add pepper and salt. The whole process should take place in an open pan. Next, increase the heat and pour in red wine. The choice of alcohol depends on your preference, most often used dry wine... After a few minutes, add the tomatoes and cover the dishes with a lid. We simmer the products for 20 minutes. Add the cream, herbs and chopped garlic five minutes before the end of cooking. Serve the sauce along with the spaghetti. Such a pasta with vegetables in a creamy sauce turns out to be incredibly tasty. And the preparation does not take much time. It is this recipe that is especially popular with housewives, judging by their reviews.

Chicken and Vegetable Pasta: Ingredients

For cooking, we need the following products:

  1. Pasta - 0.5 kg.
  2. Carrots - 350 g.
  3. Chicken breast - 0.5 kg.
  4. Broccoli - 0.5 kg.
  5. Canned peas.
  6. Heavy heavy cream - 0.5 l.
  7. Parmesan - 140 g.
  8. Several cloves of garlic.
  9. Butter - 40 g.
  10. Olive oil.
  11. Basil, marjoram, oregano.
  12. Lemon juice (freshly squeezed).

Chicken pasta recipe

Cut chicken breast into pieces, grate the cheese, cut the carrots into strips, and divide the broccoli into individual inflorescences.

Salt the meat pieces, pepper and leave to marinate in a bowl for fifteen minutes, adding lemon juice and spices. In the meantime, you can start making the sauce. Pour the cream into a large saucepan and bring it to a boil over low heat, stirring constantly. Next, gradually add the parmesan, and then the oil. The mass must be mixed all the time. At the end of cooking, the sauce must be pepper and salt.

Pour into the pan olive oil and heat it over a fire, then add the chopped garlic and fry it for a few minutes. After that, put in the pan chicken fillet and fry it over high heat for about five minutes. Next, add broccoli, green peas, carrots and fry all vegetables for a few minutes to make them crispy. After that, you can pour the sauce over the meat and simmer the dish for another two minutes.

So the creamy pasta with vegetables is ready. It should be served hot.

Italian vegetable pasta: ingredients

To prepare the present Italian dishes we need:

  1. Spaghetti - 0.3 kg.
  2. Several cloves of garlic.
  3. Salt.
  4. Capers - 40 g.
  5. Olive oil.
  6. Fresh basil.
  7. ½ kg of tomatoes.
  8. Pitted olives - 40 g.
  9. One chili pepper.

Italian pasta recipe

This Italian vegetable pasta recipe is based on the use of tomato sauce. This dish is typical of Mediterranean cuisine and is suitable even for vegetarians.

We put a pot of water on the fire. While the water is boiling, you can start making the sauce. Grind the chili and garlic, remove the seeds, and fry them in oil (olive).

Peel the tomatoes and grind with a blender, pour the resulting mass into a pan, bring to a boil and simmer for five minutes. Then add the capers, salt and olives and continue making the sauce. Add the basil a couple of minutes before cooking.

By this time, the spaghetti has long been ready. Sprinkle them with olive oil and put the sauce on top. As you can see, pasta with vegetables in Italian is quite simple to prepare, so you can repeat this cooking masterpiece at home.

Pasta with creamy sauce

We offer another option cream paste with vegetables. Let's take the following for cooking:

  1. Carrots - 230 g.
  2. Spaghetti - ½ kg.
  3. One onion.
  4. One zucchini zucchini.
  5. A glass of cream.
  6. One bell pepper.
  7. Pepper and salt.
  8. Cream cheese to taste.
  9. Butter to taste.

This recipe for pasta with vegetables is good because it is adapted to our realities. Cut the carrots into strips and fry them in a pan, then add the chopped bell pepper.

At the same time, we put a pot of water on the stove, bring the liquid to a boil and put spaghetti in it. Boil the pasta until tender and drain the liquid. The glass of broth should be left as it may still be useful to us.

Do not forget that vegetables are fried in our pan. Add onion half rings to them and mix all the ingredients. Now you can put in the zucchini by adding the broth after the pasta to the pan. We continue to stew vegetables, adding our favorite spices and herbs. When the food becomes soft, pour the cream into the dishes, add salt and pepper to taste. As an addition, you can put a tablespoon butter and soft cheese... They will add softness to the dish. Such a pasta with vegetables will turn out to be very tasty and tender.

Asparagus pasta

There are so many different recipes for pasta with vegetables that it is even impossible to mention all of them. Each option is interesting in its own way, it's a matter of your taste. Fans of a hearty and tasty meal can recommend pasta with green peas and asparagus. Hearty and healthy dish preparing very quickly and easily.

Ingredients:

  1. Pasta - ½ kg.
  2. Asparagus - two cups
  3. Three carrots.
  4. A cup of green peas (fresh).
  5. Parmesan - 120 g.
  6. Fresh basil.
  7. Salt.
  8. Olive oil.
  9. Pepper.

We prepare vegetables: coarsely chop the asparagus, chop the carrots into strips, tear the basil with our hands, and grate the cheese.

Dip the asparagus into a saucepan with boiling water and cook it for no more than three minutes. Then transfer to a frying pan with olive oil and fry with the carrots. Next, add the peas and after four minutes remove the dishes from the heat.

In the meantime, we boil the pasta in parallel, drain the water and send the pasta to the vegetables. Salt and pepper the dish and let it brew for a few minutes. Then put the pasta on a plate, adding the parmesan and basil. Pasta with vegetables is served only hot. According to the hostesses, this dish is very tasty and beautiful.

Pasta salad with vegetables

Light and tasty dish suitable for those people who strictly monitor their weight.

Ingredients:

  1. Pasta - 180 g.
  2. Broccoli - 230 g.
  3. Black olives - ½ can.
  4. Cherry - 230 g.
  5. Arugula.
  6. Oregano.
  7. Basil.
  8. Olive oil.
  9. Fresh lemon juice.
  10. Pepper.
  11. A couple of chives.
  12. Salt.

We disassemble the broccoli into inflorescences, cut the tomatoes into two parts, chop the olives, and tear the arugula with our hands. Dip broccoli into boiling water and boil for a couple of minutes. Then heat the pan and fry the garlic in olive oil, then add the broccoli. Cook the vegetables for two to three minutes, until they get a crust.

Boil the pasta, drain the water and put the pasta on a plate, put on top vegetable sauce... The dish can be dressed with a dressing made with olive oil, oregano, basil, salt, pepper and lemon juice.

Instead of an afterword

Numerous pasta recipes allow you to choose the most suitable options for yourself. The main condition for the preparation of a real Italian dish is the use of quality durum wheat pasta and olive oil. According to the reviews of the hostesses, we can safely say that pasta is no less popular among our compatriots than pizza. In our article, we tried to give different options dishes, showing their variety.

Most of the antipathies to certain foods are caused only by the fact that once we had a chance to eat them in an improperly prepared form, in a company with the wrong additions, or simply at the wrong period of life. Can you imagine a child who loves dark chocolate?
As a child, I hated him as much as I hated herbs, garlic, onions, meat and eggplants, which is why I strongly believe in this theory.

After the count of my years went into my third decade, hatred of all the described products almost instantly turned into love (or maybe I just learned to cook tolerably well), in a word, the only one on the list was the eggplant, which managed to make friends with my taste buds only a year ago ... It was possible to put our relationship on a peaceful course thanks to the moussaka, and strong love was fixed only later, not without the participation of this paste.

So, from a short excursion after the formation of my culinary preferences, we turn to the recipe itself. The easiest way to make this pasta is to mix ready-made spaghetti with ketchup and sprinkle with cheese. Seriously. Only seven ingredients, 15 minutes time and a serving of pasta in a creamy sauce with seasonal vegetables(and you can really take absolutely any vegetables, according to the season) ready ... just now I sounded like the host of a culinary TV show? Sometimes I lose control of it.

Put spaghetti or not spaghetti, but any available pasta, cook. On the adjacent burner, charcoal the peels on the peppers, put them in a bag, tie them up and leave them for a couple of minutes. You don't have to do this if the extra vegetable peel in the paste does not bother you or you are just lazy. Cut the eggplant into semicircles, not too thin, about half a centimeter thick.


Heat the olive oil in a saucepan, add a couple of crushed garlic cloves and lightly brown. Remove the garlic and place the eggplant in the aromatic oil. Peel the charred peppers from the peppers and cut them into strips. Add the peppers to the eggplant and fry everything until browned and softened. Add chopped cherry tomatoes. Don't forget the salt.

Pour some pasta water into the vegetables, put cream cheese and stir. Add the pasta to a homogeneous creamy sauce with vegetables, mix it again and you're done. You can add green basil, arugula, or just leave it.

Ingredients:

  • spaghetti (dry) - 200 g;
  • Bell pepper- 1 PC.;
  • cherry tomatoes - 6-8 pcs.;
  • eggplant (medium size) - 1 pc .;
  • garlic - 2-3 cloves;
  • Philadelphia or other cream cheese - 170 g;
  • a bunch of arugula.

Preparation

1. While the pasta is cooking, burn the peppers on the burner, put them in a bag, and after a couple of minutes, peel off the charred skin and cut the walls of the fruit into strips.

2. Heat oil in a saucepan and saute crushed garlic cloves in it until light golden brown. Remove the garlic and fry the eggplants and peppers in fragrant oil until golden brown (5-6 minutes).

3. Add the cherry tomato slices, season the vegetables with salt and add no more than half a glass of pasta water (it is better to add in portions).

4. Put the boiled pasta in the creamy sauce, add arugula and stir.

Ingredients:

  • spaghetti - 200 g;
  • 1 bell pepper;
  • 6-8 cherry tomatoes;
  • 1 medium eggplant;
  • Philadelphia or any other cream cheese - 170 g;
  • 2-3 cloves of garlic;
  • bunch of arugula greens.

Preparation

1. Cook your pasta according to pack instructions.

2. Roast whole bell pepper on your gas burner until skin turns black. Put it into a plastic bag for a couple of minutes, then remove all of the burned bits and cut pepper into stripes.

3. Cut eggplant into half moon shapes.

4. Smash your garlic cloves and fry them in olive oil till fragrant. Remove garlic, place eggplant and pepper instead. Sautee for 5-6 minutes, you are looking for a good golden brown color.

5. Put some cherry tomatoes in a pan, pour up to 1/2 cup of pasta water and throw in the cream cheese. Add the drained pasta, arugula and mix.

Delicious and appetizing pasta with vegetables will become perfect dish for inclusion in the daily menu and decoration of an evening or lunch meal. Considering the rich assortment of possible vegetable accompaniments to pasta, cooks have the opportunity to experiment with the composition of the food, looking for the best combinations.

Pasta with vegetables - recipes at home

Cooking pasta with vegetables takes a minimum of time and comes down to boiling pasta and a short heat treatment vegetable components.

  1. It is recommended to boil the pasta for a minute less than indicated in the cooking instructions.
  2. Put raw pasta only in boiling salted water.
  3. Vegetables are fried in oil, stewed in a saucepan or grilled.
  4. Fulfilling the selected recipe, the dish can be prepared with the addition of meat, mushrooms, seafood.
  5. Unchanging accompaniment classic pasta is grated cheese.
  6. Pasta with vegetables will become more appetizing if served with fresh herbs.

Italian pasta with vegetables - recipe


Italian pasta with vegetables turns out to be satisfying, nutritious and at the same time moderately high in calories. The classic vegetable mix used to prepare the dish can be tweaked by adding courgettes or replacing eggplant with them. After cutting, the latter should be slightly salted and left for a while.

Ingredients:

  • pasta - 400 g;
  • onions and bell peppers - 2 pcs.;
  • eggplants and tomatoes - 400 g each;
  • garlic - 2-3 cloves;
  • Italian herbs - 1 tsp;

Preparation

  1. Eggplant and onion are fried.
  2. Separately, brown pepper strips in oil.
  3. Add tomatoes, fry with eggplants, simmer for 4 minutes, season with salt, pepper, herbs.
  4. Spread the vegetable mass to hot pasta, warm up for a minute.
  5. Served Italian pasta with vegetables with fresh herbs and cheese.

Pasta with chicken and vegetables


It goes well with, which should be pre-marinated with lemon juice, aromatic dry herbs or poultry spices, and then fried until an appetizing blush. Green peas can be substituted for asparagus or green beans, and carrots with bell peppers.

Ingredients:

  • pasta - 400 g;
  • chicken fillet - 300 g;
  • carrots - 250 g;
  • broccoli - 400 g;
  • green peas - 200 g;
  • garlic - 2-3 cloves;
  • tomatoes - 400 g;
  • oil, salt, herbs;
  • herbs, spices, lemon juice.

Preparation

  1. Chicken is cut into cubes, salted, seasoned with herbs, spices and lemon juice.
  2. After 20 minutes, fry the meat in oil until blush, adding garlic.
  3. Lay carrot strips, broccoli inflorescences, peas, tomatoes, simmer with stirring for 7-10 minutes.
  4. Pasta is combined with vegetables, and after a couple of minutes it is served with cheese and herbs.

Pasta with vegetables in a creamy sauce


Pasta with vegetables, the recipe of which will be described below, is prepared with the addition of cream, which softens the taste of the dish, making it more delicate and tender. The composition of the dish can be supplemented with chopped mushrooms or other vegetables to your taste. Any cream will do, but the dish will be tastier with a fatty additive.

Ingredients:

  • pasta - 300 g;
  • cream - 500 g;
  • zucchini - 350 g;
  • bell pepper - 2 pcs.;
  • onion - 1 pc.;
  • garlic - 2-3 cloves;
  • dried basil - 2 pinches;
  • oil, salt, cheese, herbs.

Preparation

  1. Fry the onion in butter.
  2. Add zucchini and pepper slices, fry for 10 minutes.
  3. Pour in the cream, throw in the garlic, basil, season the sauce, stew for 3 minutes, spread over the pasta.
  4. Serving creamy pasta with vegetables sprinkled with cheese and herbs.

Pasta with vegetables in tomato sauce


Spicy and aromatic pasta with stewed vegetables in a tomato is successful. As a tomato base, you can use ready-made sauce, tomato paste diluted with water, or grated fresh tomatoes. You can cook the dish without adding chili, replacing it with ground sweet paprika or other non-spicy seasonings.

Ingredients:

  • pasta - 350 g;
  • tomato sauce - 1.5 cups;
  • zucchini, eggplant and onion - 1 pc each;
  • bell pepper - 2 pcs.;
  • green beans - 150 g;
  • garlic - 2-3 cloves;
  • chili pod - 1 pc .;
  • oil, salt, pepper, cheese, herbs.

Preparation

  1. Boil separately green beans and pasta.
  2. Fry the onion in butter.
  3. Add zucchini, eggplant and peppers, stew for 10 minutes.
  4. Stir in tomato, seasonings, spices, beans, garlic, simmer for 2 minutes.
  5. Serve pasta with stewed vegetables, sprinkled with cheese and herbs.

Pasta with shrimps and vegetables


Pasta with a vegetable addition acquires an exquisite taste if cooked with shrimp. In addition, you can add mussels or Seafood Cocktail... Frozen seafood, as a rule, is already peeled and boiled, therefore it does not require prolonged frying, boiling or stewing.

Ingredients:

  • pasta - 350 g;
  • shrimp - 350 g;
  • cream and white wine - 100 ml each;
  • eggplant and bell pepper - 1 pc .;
  • tomatoes - 2 pcs.;
  • garlic - 3 cloves;
  • parsley - 1 bunch;
  • oil, salt, pepper.

Preparation

  1. Garlic and onion are fried in oil.
  2. Add eggplants and peppers, fry for 7 minutes.
  3. Tomatoes are laid, and after 5 minutes cream and wine are poured.
  4. Season the sauce, heat until thickened, add shrimp, stew for a couple of minutes.
  5. Ready and sprinkled with parsley with vegetables.

Pasta with beef and vegetables


A simple recipe for pasta with beef and vegetables takes longer than usual due to the need for a long stew of meat. Accelerate the preparation of marinating the slices in a mixture of wine and vegetable oil with spices, among which there can be a standard mix of salt and pepper, or a richer spicy set.

Ingredients:

  • pasta - 350 g;
  • beef - 450 g;
  • wine - 50 ml;
  • carrots - 2 pcs.;
  • tomatoes - 2 pcs.;
  • onion - 1 pc.;
  • green peas - 100 g;
  • thyme and oregano - 1 pinch each;
  • oil, salt, pepper, spices.

Preparation

  1. Wine and oil are mixed, spices, salt, pepper are added, chopped meat is seasoned with a mixture, and left for 5 hours.
  2. Spread the beef in a hot frying pan, brown.
  3. Throw in straws of carrots, peas, stew the mass for 10 minutes.
  4. Stir in tomatoes, herbs, season the sauce, simmer for 10 minutes.
  5. Combine the contents of the saucepan with boiled pasta.

Pasta with mushrooms and vegetables


The harmonious combination of vegetables and mushrooms can be effectively used to prepare delicious pasta, complementing it with an appetizing and moderately nutritious sauce. You can use champignons, oyster mushrooms, but the taste characteristics of the dish with fragrant forest mushrooms will be especially impressive.

Ingredients:

  • penne paste - 350 g;
  • mushrooms - 350 g;
  • cream - 300 ml;
  • tomatoes - 4 pcs.;
  • carrots - 2 pcs.;
  • onion - 1 pc.;
  • garlic - 2 cloves;
  • dry herbs;
  • oil, salt, pepper, cheese.

Preparation

  1. Fry separately mushrooms and onions with carrots, combine in a common container.
  2. Add garlic, tomatoes, spices, herbs and cream, let it sit for 10 minutes, stirring occasionally.
  3. Boiled pasta is placed in a saucepan.
  4. When serving, the penne pasta with vegetables is sprinkled with cheese.

Pasta with lamb and vegetables


Prepared according to the following recipe, it will amuse the taste buds of fans of aromatic lamb, which is saturated with gravy juices and acquires incomparable characteristics. Vegetables can be used fresh or frozen.

Ingredients:

  • pasta - 350 g;
  • lamb - 350 g;
  • water - 250 ml;
  • frozen vegetable mix - 350 g;
  • onions - 2 pcs.;
  • garlic - 2 cloves;
  • cilantro - 1 bunch;
  • oil, salt, pepper.

Preparation

  1. Medium-sized lamb chopped, fried in oil until blush.
  2. Add the onion and garlic slices, fry for 5 minutes.
  3. Pour in water, stew the ingredients until the meat is soft.
  4. Add vegetables, half cilantro, salt, pepper, and after 10 minutes boiled pasta.
  5. Hot frozen vegetable pasta served with fresh cilantro.

Pasta with squid and vegetables


Another option for preparing a dish for seafood lovers will be presented in the next recipe. Pasta with vegetables and cheese acquires a great taste if supplemented the most tender meat squid. The zesty notes of soy sauce and chilli ketchup would be appropriate here.

Ingredients:

  • pasta - 350 g;
  • squid - 500 g;
  • onions, carrots and bell peppers - 2 pcs.;
  • soy sauce and butter - 5 tbsp each. spoons;
  • garlic - 2 cloves;
  • chili ketchup - 2.5 tbsp spoons;
  • cheese - 150 g;
  • salt pepper.

Preparation

  1. Garlic is fried in hot oil.
  2. Add chopped squid, fry, stirring occasionally, until whitening and light blush.
  3. Fry onions with carrots and peppers separately.
  4. I add ketchup, soy sauce, stew a little, seasoning to taste.
  5. Stir in squid, grated cheese and boiled pasta.

Pasta with vegetables in the oven


Pasta with vegetables and cream takes on a special taste when baked in the oven. Vegetable composition of accompaniment pasta can be supplemented with seasoned chicken or mixed mince, which will add additional richness, nutritional value and new flavor characteristics.

Ingredients:

  • pasta - 400 g;
  • minced meat - 400 g;
  • onions and cream - 150 g each;
  • tomatoes and cheese - 250 g each;
  • garlic - 2 cloves;
  • oil, salt, pepper.

Preparation

  1. Boil pasta.
  2. Fry onion with minced meat in oil, season to taste.
  3. Mix the beaten eggs with the garlic, cream and half of the grated cheese.
  4. Lay in layers of pasta, minced meat, tomatoes and cheese mixture.
  5. and sprinkled with vegetables on top with cheese and baked for 15 minutes at 200 degrees.

Pesto pasta with vegetables


Exquisite delicious pasta with vegetables, prepared taking into account the recommendations below, turns out to be unusually spicy due to the addition of pesto to the sauce. It can be made lean or vegetarian by substituting hard tofu for Parmesan. Moreover, instead of fresh vegetables you can take a frozen mix.

Ingredients:

  • pasta - 400 g;
  • cherry - 10 pcs.;
  • onions and carrots - 100 g each;
  • zucchini, cauliflower and bell pepper - 100 g each;
  • garlic - 2 cloves;
  • olive oil - 100 ml;
  • basil - 1.5 bunch;
  • pine nuts - 100 g;
  • parmesan - 100 g;
  • salt pepper.

Preparation

  1. Boil the pasta.
  2. Grind basil, garlic, nuts and oil in a blender, season to taste.
  3. Cut vegetables, simmer in a pan until soft, mix with pesto and pasta.

Vegetarian pasta with vegetables


Even without the addition of cheese, cream and other animal products, you can get a decent taste and aroma. ready meal... The secret of success is, thanks to which they acquire an appetizing blush and incomparable fragrance. You can use tagliatelle, penne, spaghetti or any other paste.

Step 1: prepare the bell pepper.

We wash the bell pepper under running water and put it on a cutting board. Using a knife, remove the tail and seeds. After that, we cut the vegetable lengthwise into two halves and then cut each part into strips. Transfer the crushed component to a clean plate.

Step 2: prepare the carrots.


Peel the carrots with a knife and rinse them under running water. Put the vegetable on a cutting board and cut into thin strips. Place the crushed component in a free plate.

Step 3: prepare the onion.


Using a knife, peel the onion and rinse thoroughly under running water. On a cutting board, cut the component into two halves and then grind each part in half rings. Transfer the prepared onion to a free plate.

Step 4: prepare the zucchini.


We wash the zucchini under running water and put it on a cutting board. We remove the edges with a knife, and chop the vegetable itself into strips. Transfer the prepared zucchini to a clean plate.

Step 5: prepare the pasta.


Fill half of the saucepan with ordinary cold water and put the container on medium heat. When the liquid boils, salt it, mix everything well with a tablespoon and make the heat less than average. Gently put the pasta in a saucepan and wait for the water to boil again. After that, we timed the time approximately 10-15 minutes and cook the product from the dough. Attention: Be sure to check the packaging method for pasta, as cooking times may vary. After the allotted time, turn off the burner and pour a little liquid into the cup with a scoop (this broth will still come in handy for us). Holding the pan with kitchen oven mitts, drain the water and the component directly into the sink through a colander. We are waiting for all the liquid to drain. After that, put the pasta back into the pan and add olive oil here. Close the container tightly with a lid and shake everything several times so that the oil is evenly distributed over the pasta and they do not stick together while we cook the vegetables.

Step 6: prepare the butter.


Place the butter on a cutting board and cut into small pieces. We transfer the crushed component to a clean saucer. Attention: We determine the amount of oil "by eye", since this is a matter of taste.

Step 7: prepare the cream cheese.


Put the cream cheese on a cutting board and chop finely with a knife. We transfer the crushed component in a saucer with butter. Attention: these components do not need to be added to the dish, just in this version the taste will be richer.

Step 8: prepare the vegetable pasta in a creamy sauce.


Pour some vegetable oil into the pan and put the container on medium heat. When the oil is well warmed up, make the fire less than medium and put the chopped carrots and bell peppers in the pan. Stirring with a wooden spatula from time to time, lightly fry the vegetables.

After that, add the onion to the pan in half rings, mix everything again and continue to fry everything. When the onion becomes slightly soft, spread the zucchini straws to it, mix everything with a spatula and pour a couple of tablespoons of the liquid that remained after cooking the pasta into the vegetables. Season with salt and pepper to taste and let them stew.

As soon as the vegetables become soft and practically reach the stage of readiness, pour the cream into the pan. If desired, add pieces of butter and cheese here, mix everything well with a wooden spatula and bring the mixture to a boil.
After that, turn off the burner, and the vegetables in creamy sauce transfer to a saucepan with pasta. We mix everything again with the improvised inventory and can serve to the dining table.

Step 9: Serve the pasta with vegetables in a creamy sauce.


We shift the pasta with vegetables in a creamy sauce to a special dish and rush to treat the household (until this gourmet Italian dinner has cooled down). By the way, in Italy real gourmets eat pasta with sauce not only with a fork, but also with a spoon. Pasta with garnish is pricked on a fork, brought to the mouth, and the spoon is kept under a fork so that the sauce does not drip onto the table. A glass of dry red wine can complement the taste of the dish.
Enjoy your meal!

If you will use spaghetti for cooking, then, without breaking, just put them in hot water... In this case, it is best to use a large saucepan;

In addition to the vegetables indicated in the recipe, you can take others at your discretion. For example, it can be green peas, fresh tomatoes, broccoli and more;

In addition to ground black pepper, you can also add dried ground marjoram, basil, or a mixture of Provencal herbs to the dish.

Pasta with vegetables in a creamy sauce is a very tasty dish that you can prepare in your kitchen during the summer season. In this case, you can use any vegetables that are available. I use either onion or garlic, but you can include both. Buy cream with a fat content of no more than 30% and not homemade, otherwise it will turn into fat. To make the dish look brighter on the plate, use bell peppers different colors. Eggplant can be substituted for squash or pumpkin. If your budget and availability permits, use whole grain pasta.

If you have a bitter eggplant variety, then pre-cut and salt the slices, leaving for 10 minutes, and then draining the resulting liquid.

So let's prepare necessary products and let's start cooking!

Let's clear the bell peppers from seeds by cutting off the caps from them. Wash and cut into cubes or ribbons. Cut off the tails of the eggplant and cut it into medium cubes.

Pour vegetable oil into the pan and heat it. Add the sliced ​​peppers and eggplant, fry for 4-5 minutes, then rinse, cut the tomatoes into medium cubes and also add to the pan. Stir and simmer for about 5 minutes, lightly adding salt.

At this time, boil water in a saucepan, add a little salt and boil the paste for 5-7 minutes, depending on the directions on the package.

Put the boiled pasta in a frying pan with vegetables using a slotted spoon.

Fill with cream and mix gently. Protomit for about 1-2 minutes, covering the container with a lid.

Wash the peeled garlic cloves and dill. Press the garlic into a skillet and add the chopped herbs. Mix gently and simmer for another 1 minute under the lid.