Creamy vegetables pasta

One-pan wonders

This simple recipe is ideal for easy weeknights, perhaps meatless dinners. All your favourites’ vegetables are cooked in one pan, which means less washing up, too. As usual I am always cooking on a budget that must be colourful, satisfying, comforting and super easy meals.

When it comes to solving “what ‘s for dinner?” I will go for budget, easy and delicious meals up in my thinking hat. My meal must also at time be healthy, especially when on cold nights. To keep away from getting sick.

I am craving for pasta and cream. My mind telling me let’s combined them with the vegetables that I have bought on sale. I know too much cream is not healthy; however, it might warm me up. I am glad my creative mind had landed me a beautiful, colourful, comforting and delicious dinner. Let’s cook!!!


3 stalks celery, cut into bite size
3 small carrots, cut into rings
1/2 zucchini, cut into pieces
1/2 onion, slices
1/4 eggplant, cut into pieces
1/4 red capsicum, cut into pieces
1/4 green capsicums, cut into pieces
2 Tsp paprika
2 Tsp garlic, minced
500 g pasta of your choice
300 ml vegetables stock
300 ml sour cream
100 ml thickened cream
3 sprigs of Thyme leaves
5 sprigs of parsley leaves
black pepper


chili flakes (OPT)


Cook pasta according to instruction. Drain and set aside. Heat 2 tbs oil in big saucepan, on high heat; add garlic and cook for 1 minute. Then add onions, carrots, celery, zucchini, and eggplants cook for about 5-7 minutes or until vegetables are cooked.

Now add in stock, sour cream and thickened cream, cooked pasta, paprika, parsley and thyme. Low heat to medium heat and bring to simmer about 7 minutes. Season with salt and pepper, add in green and red capsicums and mix well to coat. Garnish with more parsley and chili flakes. Serve immediately with a glass of white wine.

Note: You can use any vegetables of your choice. You don’t have to add sour cream if don’t like. Make your own white sauce. Or make my white sauce or white mushroom sauce.

Here’s my other white sauce

1/4 c butter
2 garlic smashed
1/2 c thickened cream
1/2 c milk
1/8 c Parmesan cheese

White mushroom sauce

For mushroom sauce: add mushrooms about 200 g to the ingredients for white sauce. If just white sauce omits mushrooms.


Melt butter over low-medium heat until melted and bubbly. Add garlic and cook for about 1 minute. Add thickened cream, milk, and mushrooms if making white mushroom sauce. Reduce heat to the lowest heat. Let it simmer for about 8 minutes. Beat in Parmesan cheese until combined.