Best 2 One Pot Creamy Pasta And Greens Recipes

Indulge in the culinary delight of One-Pot Creamy Pasta and Greens, a symphony of flavors that will tantalize your taste buds. This delectable dish is a harmonious blend of tender pasta, vibrant greens, and a luscious creamy sauce that envelops every bite in a velvety embrace. The symphony of flavors is further enhanced by the addition of Parmesan cheese, which adds a nutty and salty dimension, while a sprinkling of red pepper flakes brings a subtle hint of heat. With its vibrant colors and irresistible aroma, this One-Pot Creamy Pasta and Greens is a feast for the eyes and the palate, perfect for a quick and satisfying meal.

In this culinary journey, we'll embark on a step-by-step adventure, guiding you through the process of crafting this delectable dish. From selecting the freshest ingredients to mastering the art of cooking pasta al dente, you'll discover the secrets to creating a creamy sauce that is both rich and flavorful. We'll also explore variations of this versatile recipe, introducing you to exciting flavor combinations and innovative ways to incorporate a variety of greens, ensuring that each bite is a unique and unforgettable experience. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together, transforming simple ingredients into a masterpiece of creamy pasta and greens.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-POT CREAMY GREEN GODDESS PASTA

One-Pot Creamy Green Goddess Pasta image

Use your spring veggie haul for this One-Pot Creamy Green Goddess Pasta. Asparagus, peas, radishes and herbs put the 'green' in this delicious green goddess pasta recipe.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings (1-1/4 cups each)

Number Of Ingredients 7

Ingredients

3 cups farfalle (bow-tie pasta)
8 fresh asparagus spears, trimmed, diagonally sliced (about 1 cup)
1 cup each frozen peas and tightly packed baby spinach
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Green Goddess Dressing
4 radishes, thinly sliced
1/4 cup chopped mixed fresh herbs, such as fresh chives, parsley and/or tarragon

Steps:

Cook pasta in boiling water in large saucepan as directed on package, adding asparagus, peas and spinach to the cooking water for the last 2 min.; drain.
Return pasta mixture to saucepan. Add cream cheese and dressing; stir until cream cheese is completely melted and sauce is well blended.
Spoon pasta mixture into serving dish; top with radishes and herbs.

Nutrition Facts : Calories 510, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 14 g

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

Creamy One-Pot Mushroom and Leek Pasta image

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

Provided by Hetty McKinnon

Categories dinner, one pot, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

Steps:

Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your pasta.
Don't overcook the pasta. Al dente pasta is the perfect texture for this dish.
Add the greens at the end of cooking. This will help them retain their color and nutrients.
Use a good quality cheese. Grated Parmesan or Pecorino Romano would both be great options.
Season to taste. Add salt, pepper, and other spices to taste.

Conclusion:

This one-pot creamy pasta and greens is a quick, easy, and delicious meal that's perfect for a busy weeknight. It's also a great way to get your daily dose of vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table that the whole family will love.