Creamy Pasta Verde

There’s something truly magical about a bowl of Creamy Pasta Verde that brings warmth and comfort to the table. I remember the first time I made this dish; it was a rainy evening, and I was craving something wholesome yet flavorful. The vibrant greens of the spinach and kale mixed with the creamy textures of mascarpone and fresh avocado felt like a cozy hug from the inside out. As the garlic brown butter breadcrumbs sizzled in the pan, the aroma danced through my kitchen, beckoning everyone to the table. It’s moments like these, sharing a delicious meal surrounded by loved ones, that remind me why I love cooking. This Creamy Pasta Verde has since become a staple in my home, perfect for gatherings or a quiet night in.

What to Buy for Creamy Pasta Verde

When making Creamy Pasta Verde, the ingredients are the stars of the show. Each component plays a crucial role in creating the creamy base and the fresh, vibrant flavors that make this dish irresistible. Choosing high-quality ingredients ensures the best results. Let’s explore what you’ll need.

• 1/2 pound whole wheat linguine: This hearty pasta adds a nutty flavor and is a great source of fiber, making your meal satisfying.
• 3 tablespoons olive oil: A staple for sautéing and bringing richness to the dish.
• 1 cup broccoli, chopped: Adds crunch and nutrition, packed with vitamins C and K.
• 10 asparagus spears: Tender and flavorful, they complement the other vegetables beautifully.
• 1/2 teaspoon salt: Essential for enhancing flavor.
• 1/2 teaspoon pepper: Adds a subtle zing.
• 1/2 teaspoon red pepper flakes: For a hint of heat that balances the creaminess.
• 2 leeks, trimmed and sliced: Sweet and mild, they add depth to the flavor.
• 2 garlic cloves, minced: The aromatic base that brings everything together.
• 6 ounces fresh spinach: A nutrient powerhouse that wilts beautifully into the sauce.
• 1/2 bunch of kale leaves: Adds a robust texture and is loaded with nutrients.
• 1/2 cup edamame: Provides protein and a pop of color.
• 1 ripe avocado: Creaminess that enhances the dish and healthy fats.
• 1 (8-ounce) container mascarpone cheese: This creamy cheese is the heart of the sauce.
• 2/3 cup freshly grated Parmigiano Reggiano cheese: A must for that cheesy finish.
• Breadcrumbs: For the delicious crunchy topping.
• 2 tablespoons unsalted butter: To create the garlic brown butter sauce.
• 1 garlic clove, minced or pressed: Adds more garlic flavor to the butter.
• 1/3 cup seasoned panko bread crumbs: Ensures a crunchy topping that contrasts with the creamy pasta.

The Method for Creamy Pasta Verde

Cooking Creamy Pasta Verde is as enjoyable as eating it! Follow these steps to create a dish that will tantalize your taste buds. Remember, the goal is to make sure each ingredient shines through while creating a harmonious dish.

1. Begin by bringing a large pot of water to a boil. Add a pinch of salt to the water, which helps flavor the whole wheat linguine as it cooks. Prepare the pasta according to package instructions, but be sure to reserve about 2/3 of a cup of the pasta water before draining. This water is liquid gold for your sauce!
2. While waiting for the water to boil, heat a large skillet over medium heat. Add 1.5 tablespoons of olive oil to the skillet. Once hot, toss in the chopped broccoli and asparagus. Season with 1/4 teaspoon each of salt and pepper. Stir well to ensure the vegetables are coated in oil, and cook until slightly golden and crisp, which should take about 6 to 8 minutes. Once done, use a large slotted spoon to remove the broccoli and asparagus, placing them aside in a bowl.
3. Using the same skillet, add the remaining olive oil and reduce the heat to medium-low. Add in the sliced leeks and red pepper flakes, stirring well to coat. Cook this mixture until the leeks become soft, about 5 minutes. Don’t rush this step; the leeks will develop a sweet flavor as they cook.
4. Next, stir in the minced garlic and cook for about 30 seconds, just until fragrant. Then add the spinach and kale along with the remaining salt and pepper. Toss everything well, cooking until the greens are wilted, which should take about 5 minutes. This is when your kitchen starts to smell incredible!
5. While the greens are cooking, take a small saucepan and add the unsalted butter over medium heat. Whisk constantly as it bubbles. Watch carefully; when the minute brown bits start to form on the bottom, remove it from the heat and continue whisking for another 30 seconds. Let the butter stand for about 2 minutes before adding in the minced garlic and whisking again. Add in the panko breadcrumbs and stir well to coat. Set this mixture aside; it will be your crunchy topping.
6. Now, slice the avocado in half. Remove the flesh from one side, placing it in a bowl. Mash the avocado until it’s almost smooth. Once the greens are ready, add 2/3 of the reserved pasta water to the skillet with the spinach and kale mixture. Stir well to combine.
7. Add the mascarpone cheese and the mashed avocado to the skillet. Continue stirring until everything is wonderfully melted and creamy. This is where the magic happens; the sauce should be rich and luscious.
8. Next, add in the drained pasta, tossing it well to ensure every strand is coated in the creamy sauce. It may look like there’s too much sauce at first, but the pasta will absorb it quickly.
9. Carefully mix in the cooked broccoli, asparagus, and edamame. Taste the dish and season with more salt and pepper if desired. This is your opportunity to adjust the flavors to your preference!
10. To serve, slice the remaining avocado and place pieces on top of each dish. Finally, sprinkle the garlic brown butter breadcrumbs generously over the pasta. This adds a beautiful, crunchy finish that contrasts with the creamy base.

Substitutions and Tips

Here are some valuable tips for making Creamy Pasta Verde even better. With these suggestions, you can adapt the recipe to suit your taste and make the cooking process smoother.

• Storage: Leftover Creamy Pasta Verde can be stored in an airtight container in the fridge for up to three days. Reheat gently in a pan with a little extra olive oil to restore creaminess.
• Freezing: While freezing pasta dishes can be tricky, this one freezes well. Just make sure to keep the breadcrumbs separate until ready to serve.
• Pairing: This pasta pairs beautifully with a light salad or steamed vegetables for a well-rounded meal.
• Variations: Consider adding protein like grilled chicken or chickpeas for a heartier dish that’s still packed with flavor.
• Extra Creaminess: If you want an even creamier sauce, feel free to stir in a splash of cream or a bit more mascarpone before serving.

Great Combinations for Creamy Pasta Verde

• Salad Pairing: A fresh garden salad with vinaigrette complements the richness of the dish.
• Seasonal Twist: Serve this dish during spring with a side of roasted seasonal vegetables for a colorful plate.
• Occasions: Perfect for dinner parties or family gatherings, Creamy Pasta Verde will impress your guests without keeping you in the kitchen for hours.
• Storage Options: If you have leftovers, you can store them in the fridge for a few days or freeze to enjoy later!
• Lunch Idea: This dish makes for a fantastic work lunch; simply reheat and enjoy!

FAQ

Conclusion

The Creamy Pasta Verde is a delightful mix of creamy textures and vibrant vegetables that make it special. Its versatility and ease of cooking ensure it can grace your table for any occasion. I wholeheartedly encourage you to try this dish; it’s not just a meal, it’s an experience filled with flavor and comfort.

Creamy Pasta Verde

Indulge in the ultimate comfort food with Creamy Pasta Verde. This dish combines rich creaminess with fresh, vibrant vegetables for an easy weeknight dinner. Topped with crunchy garlic brown butter breadcrumbs, it's a must-try for any pasta lover!

Print Recipe Pin Recipe

Course Dinner, Pasta

Cuisine Italian

Servings 4 servings

Calories 500 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Large Pot
• Grater
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1/2 pound whole wheat linguine
• 3 tablespoons olive oil
• 1 cup broccoli, chopped
• 10 spears asparagus
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 2 leeks, trimmed and sliced
• 2 cloves garlic, minced
• 6 ounces fresh spinach
• 1/2 bunch kale leaves
• 1/2 cup edamame
• 1 ripe avocado
• 1 container mascarpone cheese
• 2/3 cup Parmigiano Reggiano cheese
• breadcrumbs
• 2 tablespoons unsalted butter
• 1 clove garlic, minced or pressed
• 1/3 cup seasoned panko bread crumbs

Instructions

 

• Begin by bringing a large pot of water to a boil. Add a pinch of salt to the water, which helps flavor the whole wheat linguine as it cooks. Prepare the pasta according to package instructions, but be sure to reserve about 2/3 of a cup of the pasta water before draining. This water is liquid gold for your sauce!
• While waiting for the water to boil, heat a large skillet over medium heat. Add 1.5 tablespoons of olive oil to the skillet. Once hot, toss in the chopped broccoli and asparagus. Season with 1/4 teaspoon each of salt and pepper. Stir well to ensure the vegetables are coated in oil, and cook until slightly golden and crisp, which should take about 6 to 8 minutes. Once done, use a large slotted spoon to remove the broccoli and asparagus, placing them aside in a bowl.
• Using the same skillet, add the remaining olive oil and reduce the heat to medium-low. Add in the sliced leeks and red pepper flakes, stirring well to coat. Cook this mixture until the leeks become soft, about 5 minutes. Don't rush this step; the leeks will develop a sweet flavor as they cook.
• Next, stir in the minced garlic and cook for about 30 seconds, just until fragrant. Then add the spinach and kale along with the remaining salt and pepper. Toss everything well, cooking until the greens are wilted, which should take about 5 minutes. This is when your kitchen starts to smell incredible!
• While the greens are cooking, take a small saucepan and add the unsalted butter over medium heat. Whisk constantly as it bubbles. Watch carefully; when the minute brown bits start to form on the bottom, remove it from the heat and continue whisking for another 30 seconds. Let the butter stand for about 2 minutes before adding in the minced garlic and whisking again. Add in the panko breadcrumbs and stir well to coat. Set this mixture aside; it will be your crunchy topping.
• Now, slice the avocado in half. Remove the flesh from one side, placing it in a bowl. Mash the avocado until it’s almost smooth. Once the greens are ready, add 2/3 of the reserved pasta water to the skillet with the spinach and kale mixture. Stir well to combine.
• Add the mascarpone cheese and the mashed avocado to the skillet. Continue stirring until everything is wonderfully melted and creamy. This is where the magic happens; the sauce should be rich and luscious.
• Next, add in the drained pasta, tossing it well to ensure every strand is coated in the creamy sauce. It may look like there’s too much sauce at first, but the pasta will absorb it quickly.
• Carefully mix in the cooked broccoli, asparagus, and edamame. Taste the dish and season with more salt and pepper if desired. This is your opportunity to adjust the flavors to your preference!
• To serve, slice the remaining avocado and place pieces on top of each dish. Finally, sprinkle the garlic brown butter breadcrumbs generously over the pasta. This adds a beautiful, crunchy finish that contrasts with the creamy base.

Notes

• Tip 1: Leftover Creamy Pasta Verde can be stored in an airtight container in the fridge for up to three days. Reheat gently in a pan with a little extra olive oil to restore creaminess.
• Tip 2: While freezing pasta dishes can be tricky, this one freezes well. Just make sure to keep the breadcrumbs separate until ready to serve.
• Tip 3: This pasta pairs beautifully with a light salad or steamed vegetables for a well-rounded meal.
• Tip 4: Consider adding protein like grilled chicken or chickpeas for a heartier dish that’s still packed with flavor.
• Tip 5: If you want an even creamier sauce, feel free to stir in a splash of cream or a bit more mascarpone before serving.

Keyword Creamy Pasta Verde, easy pasta recipes, Quick Dinner Ideas, vegetable pasta dish

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!