Velvety Veggie Pasta with Herby Breadcrumbs
Tender pasta coated in a silky blended zucchini, carrot, and cauliflower sauce with Parmesan and lemon, finished with crisp garlicky herb breadcrumbs.
Ingredients
Velvety Veggie Pasta
- 12 ounces short pasta such as rigatoni, penne, or shells
- 2 tablespoons extra-virgin olive oil divided
- 1 small yellow onion chopped
- 2 garlic cloves chopped
- 1 medium zucchini chopped
- 1 medium carrot thinly sliced
- 1 cup frozen cauliflower florets
- 1/2 teaspoon kosher salt plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
- 1 cup low-sodium vegetable broth
- 1/2 cup whole milk
- 1/2 cup finely grated Parmesan
- 1 tablespoon fresh lemon juice
Herby Breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- Pinch of kosher salt
- 2 tablespoons finely grated Parmesan
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet or saucepan over medium heat. Add the onion and cook for 3 to 4 minutes, until softened.
- Add the garlic, zucchini, carrot, cauliflower, salt, and black pepper and cook for 3 minutes, stirring occasionally.
- Add the vegetable broth, cover, and simmer for 10 to 12 minutes, until the vegetables are very tender.
- Carefully transfer the vegetables and their cooking liquid to a blender. Add the milk and blend until completely smooth and velvety.
- Return the sauce to the pan over low heat. Stir in 1/2 cup Parmesan and the lemon juice until smooth. Do not allow the sauce to boil.
- Add the drained pasta and toss until thoroughly coated, adding reserved pasta water a little at a time until the sauce is glossy and coats the pasta generously.
- Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the panko, garlic powder, Italian seasoning, and a pinch of salt.
- Cook the breadcrumbs for 3 to 4 minutes, stirring frequently, until deeply golden and crisp. Remove from the heat and stir in 2 tablespoons Parmesan.
- Divide the pasta among bowls and finish generously with the herby breadcrumbs. Serve immediately.
Notes
Cook the vegetables until very tender so they blend into a genuinely smooth sauce. Frozen cauliflower is an easy shortcut and can be added directly to the pan. Reserve pasta water before draining because its starch helps loosen the vegetable puree into a glossy sauce. The vegetable sauce can be made up to 3 days ahead and refrigerated. Reheat gently and loosen with pasta water before serving.