Can I use long noodles like spaghetti or linguine?

Short noodles that cook in 8 to 12 minutes work best for this recipe because they easily fit into a pot. If you'd like to use longer noodles, you'll need to use a wide, straight-sided skillet. You'll also need to turn the long noodles frequently with tongs so that the pasta doesn't stick together. For specific instructions, check out this recipe for One Pot Spaghetti with Tomatoes and Kale.

The words "pasta" and "noodles" are often used interchangeably. If you want to get technical, there are slight differences. Mostly, it comes down to the type of flour that is used. Traditionally, pasta is made from durum wheat that is ground into semolina flour. Semolina flour has a yellow color that gives pasta a yellowish hue. Durum wheat is high in gluten, which helps pasta hold its shape and have an al dente texture. Some types of pasta have egg in the dough, others just have flour and water. Noodles often have a softer and more slippery texture than pasta. They are often long in shape, but noodles can also be short (like egg noodles ). Noodles differ from pasta in that they can be made from different types of flour: semolina flour, all purpose flour, rice flour, bean flour and other flours. The color ranges from yellow to tan or a pale white. The texture can be al dente , or softer. A good example is rice flour (or pad thai) noodles .

Can I make creamy frozen veggie pasta?

Sure! When the pasta is completely cooked, drizzle in whole cream or half & half. Add a little bit at a time until the pasta is creamy enough. You can also stir in creme fraiche or full-fat Greek yogurt for a tangier flavor. Make sure to also add more salt if needed.

Do I have to add cheese to the pasta?

Cheese is optional, but does add more flavor.

Can I use whole wheat pasta?

Yes. Whole wheat pasta works well with the same amount of liquid and same cooking time.

Pasta with Frozen Mixed Vegetables

Pasta with Frozen Vegetables

a bowl of mini shell pasta with cooked frozen vegetables

Print Recipe

★★★★★

5 from 1 review

Pasta with frozen vegetables is a fast, easy and affordable dinner. The one-pot cooking method is a simple trick that makes the pasta extra-flavorful.

This recipe was originally published on 10/21 and was updated on 9-26-2023.

Author: Jenny Meier
Cook Time: 15
Total Time: 15 minutes
Yield: 6 servings 1x
Category: 30 Minutes Meals
Method: simmer
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

4 cups vegetable or chicken broth
1/4 cup water
2 tablespoons salted butter
2 garlic cloves, thinly sliced or finely chopped
16 ounces short pasta (penne, small shells)
16 ounces mixed frozen vegetables
1/2 to 1 cup grated parmesan

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Instructions

In a sauce pot, bring the broth, water, butter and garlic to a boil.
When the liquid is boiling, add the pasta. The pasta will just barely be covered by the broth.
Set a timer for 5 minutes. Reduce the heat to medium and keep the broth at a rapid simmer. Stir the pasta frequently (keep the pot uncovered).
After 5 minutes, add the frozen mixed vegetables. Mix well.
Continue to simmer and frequently mix the pasta for another 3 to 5 more minutes until the pasta is tender. Most of the liquid will be absorbed at this point and will be completely absorbed when the pasta is ready.
Turn off the heat and stir in the parmesan. Put a lid on the pot and let it sit for a minute or two.
I usually add a generous pinch of salt after tasting the pasta. How much salt you’ll add depends on how salty the broth you bought is.

Notes

The total cooking time varies slightly depending on the size of the pot and the type of pasta you are using. Signs that the pasta is ready are: All of the liquid is absorbed, the pasta is tender (not too hard or too soft) and has a glossy shine, and the vegetables are warm and no longer frozen.

Small shells will cook faster (8 minutes total) than a larger shaped pasta like penne (10 minutes total).

The pasta will continue to soften just a little bit after you add the parmesan and cover the pot with a lid for a minute or two.

You can add as much or as little parmesan as you want. One full cup of grated parm will make the dish quite cheesy.

I usually make this pasta with a bag of mixed frozen vegetables that has corn, peas, green beans, lime beans and carrots.

To cook a smaller amount, use 8 ounce of dried pasta and 2 1/4 cups of liquid.

Reheating and Storage: This pasta will stay fresh for up to 5 days in the refrigerator.To reheat the pasta, the easiest method is using a microwave. To reheat on the stove, add a few tablespoon of water to the pasta and reheat gently over medium heat, stirring often.

Keywords: pasta with frozen vegetables, frozen veggie pasta, frozen vegetable pasta, pasta with frozen mixed vegetables

Find it online: https://www.kitchenskip.com/pasta-with-frozen-vegetables/