One Pot Veggie Pasta

pasta
vegetarian
mains
one-pot

What you need

  • 4 cups vegetable stock
  • 250g linguine, uncooked
  • 1 small red onion, halved and sliced thin
  • 2 cups broccoli crowns, cut into large florets
  • 500g asparagus, ends snapped off and cut into 5cm pieces
  • 1 cup sliced white button mushrooms
  • 4 large cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3/4 cup frozen peas
  • 1 small handful fresh parsley, chopped
  • 1/4 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons freshly grated lemon zest
  • Additional salt and pepper to taste
  • Additional Parmesan cheese for serving

How it’s done

Add stock, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.

As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.

Continue boiling and tossing. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender.

Remove from heat. Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time.

Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.