Creamy Veggie Pot Pie Pasta (View Print Version)

Creamy vegetable pasta with golden biscuit crumb topping, ready in 45 minutes.

# 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
15 - 1/2 cup heavy cream or coconut cream for vegan
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 ground 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

# Method:

01 - Preheat your oven broiler to high setting.
02 - In a large deep 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 an additional 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.

# Expert Advice:

01 -
  • It's genuinely a one-pot wonder that cleans up faster than you'd think, because honestly, that matters when you're tired.
  • The broiled biscuit topping gives you that irresistible golden crunch without requiring you to actually make biscuits.
02 -
  • Don't skimp on the simmering time for the vegetables at the start—that's where the depth of flavor comes from, and rushing it leaves them too crunchy.
  • Watch the broiler like a hawk; I learned this the hard way when a moment of distraction turned my topping from golden to charred, and we salvaged it only because the pasta underneath was perfect.
03 -
  • Whisk your roux constantly to avoid lumps, and do it before the pasta goes in—that's the moment you have full control over the sauce.
  • Use vegetable broth that you actually like the taste of, because it becomes the backbone of your entire sauce and cheap broth tastes like it.
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