snowy mountain

Vegetable Pasta

Sometimes a quick and cozy vegetable-filled pasta dish is perfect after a long day.

Total time (from chopping to grating): 45 minutes.

Materials: 1 pot; 1 frying pan


  • Pasta (I like spinach to go with the veggie theme)
  • Oil for sautéing
  • 1 cup milk
  • Salt, pepper, ½ tsp ground or grated nutmeg (to taste)
  • 1/2 shallot
  • 1 onion
  • Vegetables of choice (I like mushrooms, eggplant, zucchini, peppers)
  • Mozzarella, diced
  • Parmesan or Romano for grating cheese
vegetable pasta spinach onion mushroom eggplant cheese mozzarella


  1. Start the pasta water to boil.
  2. Heat a frying pan with oil. Chop all vegetables into chunks and cubes, and sauté the shallot and onions for a couple minutes. Add mushrooms and sauté them as well for a couple minutes. Then add ½ cup water and the rest of the vegetables and allow them to steam with the lid on for 10 minutes. Remove the lid and simmer another 5-10 minutes until most of the water comes off.
  3. At this point, the pasta water is likely boiling. Add the pasta, and cook, stirring occasionally.
  4. To the frying pan with the vegetables, add 1 cup milk, salt, pepper, and ½ tsp ground or grated nutmeg. Simmer another 5-10 minutes. At this point the vegetables should be cooked (if not, add some more milk or water and continue simmering) and there should be a little milk left in the pan.
  5. Drain the pasta and put it back into the pot. Toss with some olive oil. Add the sautéed vegetables, chopped mozzarella, and grated cheese.

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