Creamy Veggie Pot Pie Pasta (Printable version)

One-pot comfort with veggies, creamy sauce, and crispy golden topping

# Ingredient list:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 1 cup diced potatoes
09 - 1 cup broccoli florets

→ Pasta

10 - 9 ounces short pasta such as penne, rotini, or shells

→ Creamy Sauce

11 - 3 tablespoons unsalted butter
12 - 3 tablespoons all-purpose flour
13 - 3 cups vegetable broth
14 - 1 cup whole milk
15 - 1/2 cup heavy cream
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1/2 teaspoon dried thyme
19 - 1/2 teaspoon dried sage
20 - 1/4 teaspoon nutmeg

→ Biscuit Crumb Topping

21 - 1 cup panko breadcrumbs
22 - 2 tablespoons unsalted butter, melted
23 - 1/2 teaspoon dried parsley
24 - 1/4 teaspoon garlic powder
25 - Pinch of salt

# Step-by-step guide:

01 - Preheat your oven broiler to high temperature.
02 - In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in broccoli, peas, and corn. Cook for another 2 minutes.
04 - Push vegetables to the side of the pan. Add butter to the cleared space. Once melted, sprinkle flour over the butter and whisk for 1 minute to form a roux.
05 - Slowly whisk in vegetable broth, then milk and cream. Stir to combine the roux with the vegetables and bring to a gentle simmer.
06 - Add pasta, salt, pepper, thyme, sage, and nutmeg. Stir well. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and sauce is thickened.
07 - While pasta cooks, combine panko, melted butter, parsley, garlic powder, and a pinch of salt in a bowl.
08 - Once the pasta is ready and sauce is creamy, sprinkle the biscuit crumb mixture evenly over the top.
09 - Place the pan under the broiler for 2 to 3 minutes, watching closely, until the topping is golden and crisp.
10 - Serve hot, garnished with extra parsley if desired.

# Expert tips:

01 -
  • It's genuinely a one-pot dinner, which means your cleanup won't haunt you later.
  • The topping goes crispy under the broiler in minutes, giving you that restaurant-quality finish without extra steps.
  • Vegetables soften into the creamy sauce so naturally that even skeptics find themselves asking for seconds.
02 -
  • Don't let the broiler out of your sight—it goes from golden to burnt in seconds, and burnt panko tastes bitter and bitter ruins the whole dish.
  • If your sauce seems too thin after the pasta absorbs liquid, simmer uncovered for another minute or two before topping it.
03 -
  • Make sure your skillet is oven-safe before you start, because you'll be sliding it under the broiler and you don't want any surprises.
  • Taste the sauce before you add the pasta—if it needs more salt or herbs, adjust it then rather than trying to fix it later.
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