Creamy Veggie Pot Pie Pasta (Printable View)

Comforting veggie pasta in creamy sauce with buttery 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

# How To Make It:

01 - Preheat oven to 400°F (200°C).
02 - In a large oven-safe pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Add mushrooms and cook for 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute.
05 - Gradually whisk in vegetable broth and milk. Bring to a simmer, stirring constantly until slightly thickened, approximately 3 minutes.
06 - Add pasta, thyme, parsley, salt, pepper, and smoked paprika. Stir well.
07 - Cover and simmer for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture. Add additional broth or milk if sauce becomes too thick.
08 - Stir in peas, corn, and Parmesan. Simmer uncovered for 2 to 3 minutes.
09 - In a bowl, combine flour, baking powder, and salt. Cut in cold butter with fingers or a pastry cutter until pea-sized crumbs form. Add milk and parsley; stir until just combined and crumbly.
10 - Sprinkle biscuit crumb mixture evenly over pasta surface.
11 - Transfer pot to oven and bake uncovered for 10 to 12 minutes, or until topping is golden and crisp.
12 - Let cool for 5 minutes before serving.

# Best Practices:

01 -
  • It's a weeknight dinner that tastes like you spent all afternoon cooking, but honestly takes barely longer than boiling water.
  • The biscuit crumb topping cracks under your fork in the most satisfying way, turning creamy pasta into something that feels like an actual hug.
  • Every vegetable stays visible and whole, so even the pickiest eater can see exactly what's going in their bowl.
02 -
  • The pasta will keep cooking even after you remove it from heat, so pull it out one minute before it feels totally done or you'll end up with mush instead of tender bites.
  • Don't skip the resting time at the end, because rushing straight to eating means your topping will slide right off the creamy pasta instead of staying where it belongs.
03 -
  • Always use cold butter for the biscuit topping because it creates those irregular pockets that stay crispy under the broiling.
  • Taste your sauce before adding the pasta to make sure the seasoning is strong enough, because pasta dilutes everything it touches.
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