Sometimes you just need some pasta. Nothing is more relaxing than sitting down after a long week of work (or a long week with two crazy little ones, in my case) and eating bowls of delicious, creamy pasta with veggies.
My mom started making a version of this pasta back when Jerad and I first starting dating and it has become one of our favorites over the years. It’s great because you can keep it simple with cherry tomatoes and spinach or you can add lots of veggies, like I did with mine – mushrooms, asparagus and cherry tomatoes this time. It also tastes great with more spice – whether you want to add more cajun seasoning or hot sauce. This version is pretty light so that it’s kid-friendly… Finn gobbled up three servings of this tonight!
- 1 bunch asparagus
- 8 oz mushrooms
- handful (or 2) of cherry tomatoes
- 8 oz cream cheese
- 1.5-2 cups veggie broth
- 16 oz gobbetti pasta (I like bionaturae brand)
- 1/2 tsp italian seasoning
- 1/2 tsp cajun seasoning
- 2 tbs butter
- salt and pepper to taste
- Boil pasta water with salt and cook pasta according to package directions. (I usually like to cook it a minute less than the package indicates to keep it al dente)
- Melt butter in a separate pan. Add mushrooms and asparagus. Sauté until tender, adding salt and pepper for seasoning. Add cherry tomatoes until they get slightly tender.
- Put veggies in a separate bowl and put the cream cheese and about 1 cup of veggie broth into the pan. Continue stirring the cream cheese until it is fully incorporated into the broth. Add the italian and cajun seasoning, as well as some pepper. Add more broth and simmer for a few minutes until the sauce begins to be semi-thick and creamy.
- Once you have drained the pasta, add the pasta and veggies into the sauce and stir until combined. Serve immediately.
If you have leftovers, I suggest adding more broth to the pasta so that the sauce doesn’t thicken up too much when you go to re-heat.