Creamy Veggie Penne Pasta Recipe – Eggless & Quick Italian Dinner

Last Updated on 2 months by Neha Deshmukh

Creamy Veggie Penne Pasta Recipe – Eggless & Quick Italian Dinner

Hey everyone! If you’re anything like me, sometimes you just need a comforting, delicious meal that comes together quickly. This creamy veggie penne pasta is exactly that! It’s become a weeknight staple in my kitchen, and I’m so excited to share it with you. It’s wonderfully creamy, packed with veggies, and best of all – totally eggless!

Why You’ll Love This Recipe

This pasta is a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for busy evenings. The creamy sauce is incredibly flavorful, and the veggies add a lovely freshness and crunch. Plus, using eggless mayonnaise means everyone can enjoy it, regardless of dietary preferences. Honestly, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this delicious pasta:

• 6 cups water
• 2 cups penne pasta
• 1-2 tsp salt (to taste)
• 1 cup cold water
• 3 tsp oil
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 tbsp sweet corn
• 1/2 capsicum (bell pepper), chopped
• 1/2 – 1 tsp black pepper (to taste)
• 1 tsp mixed herbs
• 1/2 – 1 tsp chilli flakes (adjust to your spice preference)
• 1/2 – 1 tsp salt (to taste)
• 1/2 cup eggless mayonnaise

Ingredient Notes

Let’s talk ingredients for a sec! Using a good quality eggless mayonnaise is key here – it really makes the sauce wonderfully creamy. I usually use a brand that’s readily available in most Indian supermarkets. Don’t skimp on the mixed herbs either! A good Italian herb blend (oregano, basil, thyme) adds so much flavour. And feel free to adjust the chilli flakes to your liking – I like a little kick, but you can tone it down if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 6 cups of water to a boil in a large pot. Add 1-2 tsp of salt and then toss in the 2 cups of penne pasta. Cook for about 10 minutes, or until it’s al dente – meaning it’s cooked through but still has a slight bite.
2. Once the pasta is cooked, drain it well and give it a quick rinse with 1 cup of cold water. This stops the cooking process and prevents it from sticking together. Set aside.
3. Now, heat 3 tsp of oil in a pan over medium heat. Add the chopped garlic and onion and sauté until they become fragrant and slightly golden – usually about 2-3 minutes.
4. Add the chopped carrot, sweet corn, and capsicum to the pan. Stir-fry for another 2 minutes, until the veggies are slightly tender-crisp.
5. Season the veggies with crushed pepper, mixed herbs, chilli flakes, and 1/2 – 1 tsp of salt. Give everything a good mix to make sure the spices are evenly distributed.
6. Pour in about 1/2 cup of the reserved pasta water. This is liquid gold! It helps create a lovely, emulsified sauce. Add the 1/2 cup of eggless mayonnaise and stir gently on low heat. Be careful not to let it curdle – low and slow is the way to go!
7. Finally, add the cooked pasta to the pan and toss everything together until the pasta is evenly coated in the creamy sauce.

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go for the best texture.
• If the sauce seems too thick, add a little more pasta water, one tablespoon at a time, until it reaches your desired consistency.
• Taste as you go and adjust the seasoning to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• My Family’s Favourite: My kids love it when I add some pan-fried mushrooms to the veggie mix.
• Protein Boost: Add some grilled chicken or shrimp for a more substantial meal.
• Cheesy Goodness: Stir in a handful of grated Parmesan cheese at the end for extra flavour.

Vegan Adaptation

Want to make this pasta vegan? It’s easy! Simply swap the eggless mayonnaise for a vegan mayonnaise alternative. There are some great options available now.

Gluten-Free Adaptation

For a gluten-free version, just use gluten-free penne pasta. There are lots of good quality gluten-free pasta options available these days.

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of chilli flakes or omit them altogether. If you like things extra spicy, feel free to add a pinch of cayenne pepper!

Quick Weeknight Meal Variation

Short on time? Use pre-cut veggies to save even more time in the kitchen.

Serving Suggestions

Serve immediately, garnished with a sprinkle of grated cheese (optional) and a few extra chilli flakes if you’re feeling adventurous. A side of garlic bread or a simple green salad would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

What type of pasta works best in this recipe?

Penne pasta is my go-to, but you can also use rotini, fusilli, or any other short pasta shape.

Can I use a different type of oil?

Absolutely! Olive oil or vegetable oil both work well.

How can I prevent the mayonnaise from curdling?

Keep the heat low and stir gently. Adding the pasta water helps to emulsify the sauce and prevent curdling.

Can I add other vegetables to this pasta?

Definitely! Broccoli, peas, zucchini, and spinach are all great additions.

Is this recipe suitable for kids?

Yes! You can reduce the amount of chilli flakes or omit them altogether to make it kid-friendly.

How can I make this pasta ahead of time?

You can cook the pasta and chop the veggies ahead of time. Store them separately in the refrigerator and then assemble the dish when you’re ready to eat.