Creamy Veggie Pot Pie Pasta (Printable View)

Hearty pasta with vegetables in creamy sauce and golden crumb topping

# What You’ll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 1 cup diced potatoes, approximately 1 medium potato
09 - 1 cup broccoli florets, optional

→ Pasta

10 - 9 ounces short pasta such as penne, rotini, or shells

→ Creamy Sauce

11 - 3 tablespoons unsalted butter
12 - 3 tablespoons all-purpose flour
13 - 3 cups vegetable broth
14 - 1 cup whole milk or unsweetened plant milk for vegan adaptation
15 - 1/2 cup heavy cream or coconut cream for vegan adaptation
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1/2 teaspoon dried thyme
19 - 1/2 teaspoon dried sage
20 - 1/4 teaspoon nutmeg, optional

→ Biscuit Crumb Topping

21 - 1 cup panko breadcrumbs
22 - 2 tablespoons unsalted butter, melted
23 - 1/2 teaspoon dried parsley
24 - 1/4 teaspoon garlic powder
25 - Pinch of salt

# How To Make It:

01 - Set your oven broiler to high heat.
02 - In a large, deep oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in broccoli if using, peas, and corn. Cook for another 2 minutes.
04 - Push vegetables to the side of the pan. Add butter to the cleared space. Once melted, sprinkle flour over the butter and whisk for 1 minute to form a roux.
05 - Slowly whisk in vegetable broth, then milk and cream. Stir to combine the roux with the vegetables and bring to a gentle simmer.
06 - Add pasta, salt, pepper, thyme, sage, and nutmeg. Stir well. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and sauce is thickened.
07 - While pasta cooks, combine panko, melted butter, parsley, garlic powder, and a pinch of salt in a bowl.
08 - Once the pasta is ready and sauce is creamy, sprinkle the biscuit crumb mixture evenly over the top.
09 - Place the pan under the broiler for 2 to 3 minutes, watching closely, until the topping is golden and crisp.
10 - Serve hot, garnished with extra parsley if desired.

# Best Practices:

01 -
  • One-Pot Simplicity: From sautéing the vegetables to cooking the pasta and creating the sauce, everything happens in one pan.
  • Vegetarian Comfort: Loaded with carrots, potatoes, peas, and corn, it is a wholesome and filling meatless main dish.
  • Crunchy Finish: The panko breadcrumb topping, toasted under the broiler, perfectly mimics the texture of a traditional pot pie crust.
02 -
  • Watch the Broiler: The panko biscuit crumbs can go from golden to burnt very quickly. Stay close to the oven during the final 2-3 minutes of browning.
  • Stir Regularly: While the pasta is simmering, give it an occasional stir to ensure it doesn't stick to the bottom and that the starch incorporates evenly into the sauce.
  • Check Your Skillet: Ensure your skillet or Dutch oven is oven-safe before placing it under the high heat of the broiler.
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