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Creamy Garlic Pasta


Shweta Arora
Creamy Garlic Pasta with Veggies is a summery springy pasta that is loaded with seasonal vegetables, hints of garlic and lightly coated with cream and parmiggiano reggiano. Its light, fresh and full of great flavor!!
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian


  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 1 small onion finely chopped
  • 4 fat garlic cloves minced
  • 1 cup greenpeas fresh or frozen (used frozen)
  • 1 cup cherry tomatoes halved
  • 1 teaspoon italian seasoning
  • 1 teaspoon dry parsley
  • 1 teaspoon dry oregano
  • 1 teaspoon red chilli flakes to taste
  • 1 cup vegetable broth
  • 2 cups heavy cream
  • 1 bunch asparagus ends trimmed, cut into 2 inch pieces
  • 1 lb Gemelli pasta or penne
  • 1 cup

    grated parmigiano reggiano

  • salt and pepper to taste


Stove Top Method:

  • Bring pot of water to rolling boil. Salt it and then add the pasta and cook it as per package instructions. When the pasta is almost cooked add the asparagus. Cook till aldente Drain and keep aside.
  • In another pot, add butter and oil and once hot add the onion and saute until onions are translucent.
  • Stir in the garlic and green peas. Cover and cook until the peas are almost cooked.
  • Stir in the tomatoes, salt, pepper, Italian seasoning and parsley flakes. Cover and cook for a min or so.
  • Next add the liquid – veg broth and cream and get to a boil
  • Finally add the pasta, asparagus and parmesan. Toss till all is well combined. Adjust seasonings as required.
  • Let it sit for a few minutes covered for the pasta to soak the flavor. Serve warm with some more sprinkle of cheese.

Instant Pot Method:

  • Start the InstantPot on saute mode and once it displays hot add the butter, oil and onions and saute until onions are translucent.
  • Stir in the garlic and cook until the raw smell disappears.
  • Add the veggies (asparagus, green peas, tomatoes), salt, pepper, Italian seasoning and parsley flakes. Mix well and cancel saute mode.
  • Add in the pasta and 4 cups of water or veg broth or mix of both or enough liquid so that the pasta is underneath the water. press down if needed.
  • Close the lid with vent to sealing and cook on Manual or pressure cook mode for 4 mins followed by quick release.
  • Add in the the cream and grated parmigiano reggiano and adjust seasoning if needed.
  • Start the Instant pot on saute mode and saute for a few mins until the sauce thickens. If there is more liquid left, simply close the lid and let it stand for a few mins and the liquid will be absorbed by the pasta.
  • Creamy Garlic Pasta is ready! Serve warm with some more sprinkle of cheese.


  • The liquid gets quickly absorbed by the pasta so preferably serve immediately. If serving later, add some liquid – just broth, cream or combination of both while heating the pasta.
  • Veggies and pasta variety of choice can be used. 
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