Pasta & Veggies in Cream Sauce

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 256.0
  • Total Fat: 4.2 g
  • Cholesterol: 2.0 mg
  • Sodium: 191.0 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 9.2 g

View full nutritional breakdown of Pasta & Veggies in Cream Sauce calories by ingredient
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Number of Servings: 5


    Pasta and Veggies in Cream Sauce

    2 t olive oil
    1 red pepper, diced
    1 small onion, diced
    1 med zucchini, diced
    6 sundried tomato halves, reconstituted and chopped

    8 oz pasta, brown rice penne

    1 1/2 cups skim milk
    2T flour
    1 bay leaf
    garlic powder, salt and pepper
    red pepper flakes (optional)
    2 slices soy provolone cheese
    Parmesan or soy Parm for serving


Cook pasta in plenty of salted boiling water, drain and reserve.

Heat nonstick pan and saute mushrooms* in a small amount of olive oil. Remove from pan and set aside, then add rest of oil to pan and saute peppers, onions and zucchini until barely softened, about 7-10 minutes.

While veggies cook, heat milk in a small saucepan. Add flour and herbs/spices and whisk well. Continue heating until sauce thickens a bit. Tear soy cheese into slices and whisk into sauce.

Combine veggies, cheese sauce, frozen peas and sundried tomatoes, mushrooms, meatballs and macaroni. Heat if necessary and serve with parmesan cheese.

Number of Servings: 5

Recipe submitted by SparkPeople user MRSLUD.

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