This Creamy Vegetable Spaghetti Primavera is a perfect Meatless Monday meal. Your family will not miss the meat in this dish, both comforting and flavorful they will be asking for seconds!
Do you partake in meatless Mondays? Or a meatless day at all once a week? We try to eat 2-3 meatless meals a week. For the most part they are healthy.
This Creamy Vegetable Spaghetti Primavera is one of our indulgent go-to recipes. When we just want comfort food and don't want to do a lot of dishes this is the meal I make. If I happen to have leftover chicken in the refrigerator I'll serve that on top for my husband. But I'm 100% ok eating this Creamy Vegetable Spaghetti Primavera as is!
Part of the creaminess comes from the pasta being cooked right in the skillet. No draining water and rinsing pasta, so all the starch releases into the sauce and gives an extra indulgent creamy texture!
Regardless, whether you want to start trying out a meatless meal a week or entertain for vegetarian friends I think everyone would enjoy this recipe! I hope you'll give it a try or try out any of our other vegetarian recipes found here on Food Fanatic, like Urvashee's Baked Eggplant Parmesan Recipe.
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 2 tablespoons Garlic, minced
- 1 pound Dry Spaghetti
- 1 Onion, halved and thinly sliced
- 2 Carrots, cut julienne style
- 1 Zucchini Squash, cut julienne style
- 1 teaspoon Dried Thyme, dried
- 4 ounces Dry White Wine
- 5 cups Vegetable Broth
- 1/2 cup Heavy Cream
- 1 cup Parmigiano Reggiano, grated
- 1/2 Lemon, juiced and zested
- 1/4 cup Flat-leaf Parsley, chopped
- Salt, to taste
- Black Pepper, freshly ground and to taste
In a skillet, heat the olive oil and butter over medium heat. Add the garlic and cook for 30 seconds followed by the spaghetti (break the spaghetti so it will fit in the skillet). Toast the spaghetti for 2 minutes until starting to brown, feel free to turn so that the spaghetti does not burn.
Add the onion, carrots, zucchini and dried thyme to the skillet. Cook for 5 minutes or until vegetables begin to soften. Add the wine to the pan and reduce until its completely absorbed. Add 2 cups of vegetable broth, and stir the pasta. Let the pasta cook, add more broth once the pasta has absorbed the broth. Continue this process until all of the broth is used and the spaghetti is al dente (about 15 minutes).
Stir in the heavy cream, Parmigiano-Reggiano cheese, lemon juice and zest. Lastly, mix in the chopped parsley and salt and pepper to taste. Plate the pasta and enjoy!