• 4 Ratings

This creamy one-pot vegetarian pasta dinner comes together in less than half an hour!




  • In a Dutch oven cook pasta in a large amount of boiling, lightly salted water for 4 minutes. Add frozen vegetables. Cook about 5 minutes more or until pasta and vegetables are tender; drain. Return pasta mixture to hot pan.

  • Add cream cheese spread to pasta mixture. Cook until heated through, stirring occasionally. Stir in enough of the milk to reach desired consistency. Season to taste with salt and pepper. Sprinkle with Parmesan cheese before serving.

Nutrition Facts

412 calories, (8 g saturated fat, 1 g polyunsaturated fat, 1 g monounsaturated fat), 32 mg cholesterol, 415 mg sodium, 60 g carbohydrates, 6 g fiber, 4 g sugar, 14 g protein.


4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0