Creamy Garlic and Vegetable Pasta
Creamy garlic and vegetable pasta. A pantry staple pasta that's made with garlicky, buttery goodness, and versatile vegetables from your fridge! Ready in less than 30 minutes!
Servings: 2 people
- 2 cups pasta; I used farfalle
- 3 cloves garlic
- 1 cup broccoli florets
- ½ cup zucchini; chopped
- 1 cup mushrooms; chopped
- 3 tablespoons butter
- 1 tablespoon all purpose flour
- 2 tablespoons cream cheese
- 1 ½ cup milk; I used 1% milk
- salt and pepper to taste
Cook your pasta according to the instructions on the package.
Melt 2 tablespoons of the butter in a large skillet. Cook the vegetables and garlic in the butter for about 5 minutes.
Lower the heat and move the vegetables over to the side of the skillet. On the empty side of the skillet, melt the other tablespoon of butter and combine the flour with a whisk until it starts to turn a light brown. This flour and butter combo really adds the creamy thickness to the sauce.
SLOWLY, add the milk to the butter and flour combo and keep whisking until no lumps are visible with the liquid. Let the liquid thicken with the vegetables for about 2-3 minutes, mixing occasionally.
Add the cream cheese for more creaminess and combine until no lumps are visible.
Season with salt, pepper then add some cheese, basil, and whatever else your heart desires :)
Keywords: Pasta, Vegetarian