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Creamy Veggie Pasta
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5 from 4 votes

Creamy Veggie Pasta

This creamy veggie pasta is full of nutritious baked veggies, goat cheese and lots of parmesan. Perfect slam dunk comfort meal to feed the family with.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Diet: Vegetarian
Servings: 4
Calories: 443kcal
Author: Bailey


  • 4 cup cooked pasta *
  • 2 cup fresh spinach
  • 1 cup cherry tomatoes
  • 1 cup frozen peas
  • 1 cup chopped mushrooms I used shiitake
  • 4-6 oz goats chèvre *
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 cup unsweetened plain almond milk *
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp Italian seasoning
  • ½ cup saved parmesan


  • Preheat oven to 400º measure out all your ingredients. In a 4 quart cast iron, or oven safe dish, layer olive oil, tomatoes, minced garlic, spinach, mushrooms and frozen peas. You can leave the peas frozen, they will cook.
    Next, mix all the veggies in the olive oil. Make a little room in the center in the middle of the cast iron dish and add in the log of goat cheese or cream cheese. Pour the milk over everything. Place in the oven for 25 minutes, uncovered. 
    Be sure to check on the veggies, you may want to stir them a little halfway through the bake time to be sure they are moist and baking even. If the goat cheese gets a little browned on top, do not worry it will be great!
  • Make your pasta according to package. Once that is finished, drain and set aside until veggies are done baking.
  • Add the cooked pasta to the baking dish, carefully mix a bit then add in parmesan. Mix well and serve immediately.


*any shape will work
*or cream cheese
*any milk will work


Sodium: 701mg | Calcium: 312mg | Vitamin C: 28mg | Vitamin A: 2266IU | Sugar: 6g | Fiber: 6g | Potassium: 511mg | Cholesterol: 22mg | Calories: 443kcal | Monounsaturated Fat: 8g | Polyunsaturated Fat: 2g | Saturated Fat: 7g | Fat: 19g | Protein: 21g | Carbohydrates: 49g | Iron: 4mg