This Creamy Veggie Pasta is fresh, punchy, and shockingly simple, made with juicy cherry tomatoes, garlic, chicken broth, kalamata olives, and a squeeze of lemon juice for brightness. The pasta cooks right in the pan and broth, soaking up every bit of flavor from the creamy sauce, and is finished with crumbled feta and a sprinkle of basil.
Confession: I created this recipe on a weeknight when the fridge was looking pretty sparse. A few wilting tomatoes, half a shallot, and a lonely bag of spinach somehow turned into the most delicious pasta I'd made in months! And I couldn't believe how creamy it was without any cream!
This is the kind of meal that's perfect for warm nights when you want something satisfying but not heavy-or when you're wearing a flowy dress and pretending you live in a Tuscan farmhouse. (Just me? haha!)
If you love a one-pot meal you've got to try this One-pot Chicken & Gravy or this hug-in-a-bowl Lasagna Soup!
Jump to:
Why You'll Love This Recipe
One-pan magic - Pasta cooks right in one pot, no separate pot needed.
Creamy, but light - A flavorful cream sauce made without heavy cream. The starch from cooking the pasta in the broth is all the creaminess you will need! TRUST ME!
Full of nutritious veggies - You can toss in whatever you love. Bell peppers, green beans, yellow squash, you name it. If you have picky teens like mine, you can literally hide veggies in the pasta. I do this in my Sneaky Hidden Veggie Pasta Sauce Recipe!
Fast and flexible - Done in under 30 minutes with easy pantry swaps. It doesn't get better than that!
Perfect weeknight dinner - Simple, quick, and made for your favorite veggies.
For another weeknight friendly pasta dish, you can try my Quick & Easy Burrata Pasta!
Creamy Veggie Pasta Video
If you enjoyed this video for Creamy Veggie Pasta, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
Key Ingredients
This pasta might taste indulgent, but it's secretly packed with ingredients that do your body good. Here are a few standouts:
Pasta: I used penne, but you can def swap in farfalle pasta, fusilli, or whatever you have!
💡Pro Tip: When pasta is slightly undercooked (al dente), it has a lower glycemic index (GI), which means it causes a slower, more steady rise in blood sugar. That can help you feel fuller longer and avoid energy crashes.
Olive Oil: Use a good extra virgin olive oil to start your sauté-it sets the tone for the whole dish.
Cloves Garlic + Shallots: A classic flavor base. Garlic has immune-boosting and anti-inflammatory properties.
Cherry Tomatoes: They blister down into the sauce, releasing natural sweetness that balances the lemon and feta.
Harissa or Red Pepper Flakes: Either brings a little spice. I love harissa for its smoky complexity, but red pepper flakes work fine too.
Lemon Juice + Lemon Zest: Adds a hint of lemon that brightens the dish and balances the savory depth. Don't skip the lemon zest-it's key.
Chicken Broth: Chicken bone broth adds body and depth and a good source of protein! It's such a great way to add flavor and protein without having to include any meat.
Spinach + Olives: Tossed in at the end for color, richness, and contrast. Chef's kiss!
Feta: Used to top the pasta, feta brings saltiness and richness!
Fresh Basil: Bright, herby, and classic. Use some in the dish and some on top.
Substitutions - Mix it up!
Pasta - Use any short pasta you like: rigatoni, fusilli, or even orzo.
Broth - Swap chicken bone broth for veggie broth to make it vegetarian.
Feta - Try goat cheese, shaved parmesan, or leave it off for a dairy-free version.
Spinach - Use arugula, kale (just wilt it a little longer), or even frozen spinach (thawed and squeezed).
Add protein - Grilled chicken, shrimp, or white beans are great additions if you want to bulk it up.
Creamy Veggie Pasta Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Wash and halve your tomatoes. Dice the shallot, mince the garlic, and thinly slice the fresh basil.
Step 2: Sauté shallots until soft, then add tomatoes, garlic, harissa, oregano, salt, and pepper. Cook for 3-4 minutes.
Step 3: Add pasta, chicken broth, lemon zest and juice. Cover and bring to a boil.
Step 4: Reduce heat and simmer, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
Step 5: Stir in spinach and olives. Cook 1-2 more minutes until spinach is wilted.
Step 6: Remove from heat. Top with feta and basil. Serve hot.
Questions?
Yes! This pasta holds up well. Store it in an air-tight container for up to 4 days. When reheating, add a splash of broth or water to bring back that creamy sauce texture.
Yes, however it won't be as creamy. Cooking the pasta in the broth is what gives it that delicious creamy texture.
No worries! Just add more broth until pasta is cooked to al dente.
More One-Pot Recipes You'll Love
⭐️ Recipe
Creamy Veggie Pasta
Ingredients
- 16 oz penne pasta
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic minced
- ½ shallot diced
- 1 teaspoon harissa or red pepper flakes
- 2.5 cups chicken bone broth
- 3 cups spinach
- 2 tablespoon fresh basil sliced
- 2 cups cherry tomatoes halved
- ⅓ cup kalamata olives sliced
- 1 teaspoon dried oregano
- Zest and juice of ½ lemon
- Salt & pepper to taste
- Feta cheese for topping
Instructions
Prep the Veggies
- Wash and halve your tomatoes. Dice the shallot, mince the garlic, and thinly slice the fresh basil.3 cloves garlic, ½ shallot, 2 tablespoon fresh basil
Sauté the Base
- Heat olive oil in a skillet over medium heat. Add the shallots and cook until translucent (about 2-3 minutes).2 tablespoon extra virgin olive oil
- Add the garlic and sauté for 30 seconds.
- Add sliced tomatoes, harissa (or red pepper flakes), oregano, salt, and pepper. Cook until tomatoes begin to break down and get jammy (about 4-5 minutes).2 cups cherry tomatoes, 1 teaspoon dried oregano, Salt & pepper to taste, 1 teaspoon harissa or red pepper flakes
Build the Sauce
- Pour in the pasta and chicken bone broth directly into the skillet. Stir in lemon zest and a squeeze of lemon juice. Bring to a boil for 2 minutes.16 oz penne pasta, 2.5 cups chicken bone broth, Zest and juice of ½ lemon
Let It Simmer
- Reduce the heat and let the pasta cook, uncovered, until just al dente and the liquid has reduced into a light sauce. Stir occasionally to keep things from sticking.
Add the Greens
- Once the pasta is nearly cooked, toss in the spinach and olives. Let them warm through and wilt slightly.3 cups spinach, ⅓ cup kalamata olives sliced
Finish & Serve
- Remove from heat. Sprinkle over fresh basil and crumble feta on top. Serve immediately and enjoy that saucy, herby goodness.Feta cheese
Video
Notes
You can also microwave it in 30-second bursts, stirring in between, but stovetop gives you the best texture. 💡 Tip: Add a fresh sprinkle of cheese or basil before serving to bring the flavors back to life.
Liam says
This one is so simple, I love it! So quick too! Thanks for sharing. Love the video too
Lola Jay says
That was one of my goals! To make a healthier version!