Savory Garlic Butter Pasta with Vegetables

Finding a quick and satisfying dinner option after a long day can feel like mission impossible. Between juggling work deadlines, helping with homework, and trying to get everyone fed before evening activities, the dinner rush hour can leave even the most organized cook feeling overwhelmed.

That’s why this garlic butter pasta with vegetables has become my family’s saving grace: it’s easy to throw together, uses ingredients you probably already have in your kitchen, and can be customized based on whatever vegetables are sitting in your fridge. Plus, who doesn’t love the classic combo of pasta and garlic butter?

What Kind of Pasta Should I Use?

While this recipe calls for Gemelli pasta, you’ve got plenty of options that’ll work just as well. Gemelli’s twisted shape is great for catching all that creamy sauce, but other medium-sized pasta shapes like penne, fusilli, or rotini will do the job nicely. If you’re shopping at the grocery store, look for pasta made from durum wheat semolina – it holds its shape better and won’t turn mushy when cooked. For the best results, make sure to cook your pasta just until al dente (when it still has a slight bite to it), since it’ll continue cooking a bit more when you toss it with the hot sauce.

Options for Substitutions

This pasta dish is super adaptable and you can make several swaps based on what you have in your kitchen:

• Heavy cream: If you’re looking for a lighter version, you can use half-and-half or whole milk mixed with a bit of cornstarch (1 tablespoon per cup). For a dairy-free option, try full-fat coconut milk or cashew cream.
• Gemelli pasta: Any medium-sized pasta works great here – try penne, fusilli, rotini, or bow ties. They all catch the sauce nicely in their shapes.
• Vegetables: Feel free to mix up the veggies based on what’s in season. Broccoli, zucchini, or bell peppers are good swaps for asparagus. You can use regular tomatoes cut into chunks instead of cherry tomatoes, and frozen corn can replace peas.
• Parmesan cheese: Romano or Pecorino cheese work well here. For a dairy-free version, try nutritional yeast – start with 1/4 cup and adjust to taste.
• Italian herb blend: No Italian seasoning? Make your own by mixing equal parts basil, oregano, thyme, and rosemary. Or just use what dried herbs you have on hand.
• Vegetable stock: Chicken stock works just as well, or you can use water with a bouillon cube. In a pinch, just use water and add extra seasonings.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic butter pasta is overcooking the vegetables, which can turn your crisp asparagus and peas into a mushy disappointment – instead, add them during the last 3-4 minutes of cooking to maintain their crunch and bright color. Another common error is not saving enough pasta water before draining; keep at least 1 cup aside, as this starchy liquid helps create a silky sauce that perfectly coats every piece of pasta. The heavy cream sauce can easily break if cooked at too high a temperature, so maintain a gentle simmer and stir frequently to achieve a smooth, velvety texture. For the best garlic flavor, avoid burning the minced garlic by adding it after the onions have softened, and cook it just until fragrant (about 30 seconds) before proceeding with the rest of the recipe.

What to Serve With Garlic Butter Pasta?

This creamy pasta dish is pretty filling on its own, but a few simple sides can really round out your meal. A warm piece of crusty bread or garlic bread is perfect for soaking up the extra sauce – I always keep some on hand for pasta nights! For a fresh contrast to the rich pasta, try a simple green salad with lemon vinaigrette or some roasted Brussels sprouts. If you’re looking to add protein, grilled chicken breast or sautéed shrimp would fit right in with these Italian-inspired flavors, and they’re super easy to prepare while the pasta is cooking.

Storage Instructions

Keep Fresh: This garlic butter pasta keeps really well in the fridge. Just pop it in an airtight container and it’ll stay good for up to 4 days. The vegetables might soften a bit, but the flavors actually get even better as they meld together!

Prep Ahead: If you want to get ahead on meal prep, you can chop all the vegetables and store them separately in the fridge up to 2 days before cooking. The garlic and herbs can be prepped too – just keep them in a sealed container until you’re ready to cook.

Warm Up: When you’re ready to enjoy your leftover pasta, heat it gently in a pan over medium-low heat with a splash of cream or broth to keep it from drying out. A quick zap in the microwave works too – just stir halfway through. Add a sprinkle of fresh Parmesan cheese on top to bring back that fresh-made taste!

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 65-75 g
• Fat: 190-210 g
• Carbohydrates: 200-220 g

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 4 large garlic cloves, minced
• 1 cup green peas (fresh or frozen)
• 1 cup cherry tomatoes, sliced in half
• 1 teaspoon italian herb blend
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1 cup vegetable stock
• 2 cups heavy cream
• 1 bunch asparagus, trimmed and cut into 2-inch segments
• 1 pound gemelli pasta (or use penne)
• 1 cup grated parmesan cheese
• Salt and pepper to taste

Step 1: Cook the Pasta and Asparagus

Bring a pot of water to a rolling boil.

Add salt to the boiling water and then add the pasta.

Cook according to the package instructions.

When the pasta is almost al dente, add the asparagus to the pot.

Continue cooking until both pasta and asparagus are al dente.

Drain them and set aside for later use.

Step 2: Prepare the Vegetable Sauté

In a separate pot, add butter and oil.

Once hot, add the onion and sauté until the onions become translucent.

Stir in the garlic and green peas, cover the pot, and cook until the peas are almost done.

Next, add the tomatoes, salt, pepper, Italian seasoning, and parsley flakes.

Cover again and let cook for about a minute or so.

Step 3: Make the Sauce and Combine Ingredients

Add the vegetable broth and cream to the pot and bring it to a boil.

Once boiling, add the drained pasta, asparagus, and parmesan cheese.

Toss everything until well combined.

Adjust seasonings as needed.

Let the dish sit covered for a few minutes to allow the flavors to meld.

Serve warm with an extra sprinkle of cheese.

Step 4: Alternative Instant Pot Method – Sauté and Cook

Set the Instant Pot to sauté mode and wait until it displays “hot.” Add butter, oil, and onions, then sauté until the onions are translucent.

Stir in the garlic and cook until the raw smell disappears.

Add the vegetables (asparagus, green peas, tomatoes) along with salt, pepper, Italian seasoning, and parsley flakes.

Mix well and then cancel sauté mode.

Step 5: Pressure Cook with Pasta

Add the pasta to the Instant Pot, along with enough liquid (water, vegetable broth, or a combination) to cover the pasta fully.

Secure the lid, ensuring the vent is set to sealing.

Cook on Manual or Pressure Cook mode for 4 minutes followed by a quick release.

Step 6: Final Touches and Serve

After releasing the pressure, add the cream and grated Parmigiano Reggiano to the pot.

Adjust the seasoning if needed.

Start the Instant Pot on sauté mode and sauté for a few minutes until the sauce thickens.

If there is excess liquid, simply close the lid and let it stand for a few minutes for the pasta to absorb the liquid.

Your Creamy Garlic Pasta is now ready to be served warm with an extra sprinkle of cheese for added flavor.