Green Onion Pasta

This green onion pasta recipe with a creamy yet light cream cheese sauce and lots of vegetables is quick to make, healthy, and super satisfying!

Prep Time15

Cook Time15

Total Time30

Course: Pasta and Rice

Cuisine: Italian

Servings: servings

Calories: 506kcal

Cook pasta: Place a large pot of water on the hob and let it come to a boil. When the water starts to boil, add salt generously and cook the spaghetti according to the package's instructions.
1 lb spaghetti
Chop: In the meantime, chop the bell peppers into small cubes and cut the green onions into thin rings.
2 medium red bell peppers + 1 bunch green onions
Saute: Heat the oil in a large cast-iron or nonstick pan and cook the peppers and the green onions for about 5 minutes until they soften.
1 tablespoon olive oil
Chop: In the meantime, remove the seeds of the tomatoes and chop them into small cubes. Grate the garlic cloves.
2 medium tomatoes + 4 large garlic cloves
Whisk: Mix the milk, cream cheese, vegetable broth, and tomato paste in a bowl and whisk carefully until smooth. Set aside.
1 cup milk + 4 tablespoons cream cheese + 1 cup vegetable broth + 3 tablespoons tomato paste
Caramelize: Add the sugar to the pan with the vegetables and let caramelize slightly for about 1 minute.
1 teaspoon sugar
Combine: Add the tomatoes, garlic, and cream cheese sauce to the vegetables in the pan. Add herbs, salt and pepper to taste and chili powder if you wish to have a hotter dish.
1 teaspoon dry Italian herbs + fine sea salt and ground black pepper + some pure chili powder
Cook: Let cook gently until the vegetables are soft and the sauce thickens.

Green onions or scallions: Spring onions also work; they are very similar but have a slightly larger bulb.
Cream cheese: You can use lower-fat cream cheese, but don't go lower than 16% fat.