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5 from 2 votes

Creamy Veggie Pasta Skillet

This Creamy Veggie Pasta Skillet is easy to make and works with any pasta or veggies you have on hand! The white sauce is made using unsweet Silk Almondmilk.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Italian
Keyword: almondmilk, creamy veggie pasta skillet recipe, creamy white sauce, healthy pasta dish, spaghetti, vegetarian
Servings: 6 servings
Calories: 306kcal


Veggie Pasta

  • 8 oz whole wheat spaghetti noodles dry
  • 2.5 Tbsp extra virgin olive oil
  • 1/2 white onion large, chopped
  • 1 tsp minced garlic
  • 1/2 bunch asparagus cut into 1-2" pieces
  • 1 zucchini thinly sliced, cut in half moons
  • 1 cup carrots peeled, sliced thin diagonally (2 large carrots)
  • 1 cup cherry tomatoes sliced in half
  • 3 Tbsp vegetable broth low sodium
  • Salt and pepper to taste

Creamy White Sauce

  • 2 Tbsp ghee or butter
  • 2 Tbsp whole wheat flour
  • 3/4 cup vegetable broth low sodium
  • 1 cup Silk Unsweet Almondmilk
  • 1/2 cup shredded Parmesan more as desired
  • 3/4 tsp Italian seasoning
  • Salt and pepper to taste


  • Bring a large pot of water to a boil. Add spaghetti and cook according to package instructions. When pasta is done cooking, drain in a colander and rinse with water.
  • While the spaghetti is cooking, drizzle some extra virgin olive oil in a very large skillet over medium-high heat. Add chopped onion and minced garlic; stir occasionally and cook until onion is translucent and garlic is fragrant. Transfer to a large bowl and set aside.
  • In the same skillet, add another small drizzle of olive oil, then add chopped carrots and asparagus, 2 Tbsp vegetable broth, and cook/stir for 4-5 minutes. Then add sliced zucchini + 1 Tbsp of vegetable broth. After you have cooked zucchini for 2-3 minutes, add cherry tomatoes and cook for about 2 more minutes.
  • Once all veggies are slightly browned and crisp, transfer to large bowl with the cooked onion and garlic.
  • In the same large skillet, add 2 Tbsp ghee or butter, 2 Tbsp of whole wheat flour and stir constantly with a whisk.
  • Add 3/4 cup vegetable broth and 1 cup of Almondmilk and stir constantly until sauce begins to boil and thicken.
  • Stir in 1/2-3/4 cup of shredded Parmesan cheese and 3/4 tsp Italian seasoning.
  • Next, add cooked vegetables back in with the sauce, as well as the drained pasta and stir well until everything is evenly coated with the sauce.
  • Serve hot. Top with more Parmesan if desired.
  • One serving is roughly 1.5 cups. Recipe yields about 6 servings. Store leftovers in an airtight container in the refrigerator for 3-4 days.


Add source of protein if desired: grilled shrimp, chicken, tofu or tempeh.


Calories: 306kcal | Carbohydrates: 38g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 360mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4178IU | Vitamin C: 16mg | Calcium: 193mg | Iron: 3mg