One Pot Lightly Creamy Whole Wheat Pasta with Camembert, Basil, and Vegetables Recipe

Introduction

This One Pot Lightly Creamy Pasta is a quick, comforting meal that combines whole wheat spaghetti with fresh vegetables and creamy Camembert cheese. It’s perfect for a wholesome dinner with minimal cleanup and maximum flavor.

Ingredients

• 1 pound Whole Wheat Spaghetti
• 1 package Camembert
• 1 cup Fresh Basil Leaf, divided
• 13 Cremini Mushrooms
• 10 Roma Tomatoes
• 2 cups Frozen Peas and Carrots
• 1 Shallot
• 3 cloves Garlic
• 3 Vegetable Bouillon Cubes
• Olive Oil, as needed
• 5 cups Water
• Sea Salt, to taste
• Freshly Ground Black Pepper, to taste
• Parmesan Cheese, to taste

Instructions

1. Step 1: Add olive oil to a large pot and heat on low. Add the finely chopped shallot and cook for 1 minute. Then add minced garlic and cook for another 30 seconds.
2. Step 2: Add sliced cremini mushrooms along with sea salt and freshly ground black pepper. Stir and cook for 3 to 5 minutes until mushrooms soften.
3. Step 3: Stir in chopped Roma tomatoes and half of the fresh basil leaves (about 1/2 cup). Cook for 1 to 2 minutes. Add the vegetable bouillon cubes and stir frequently for 1 minute to dissolve.
4. Step 4: Pour in 5 cups of water and bring to a boil. Add the whole wheat spaghetti and stir to prevent sticking. When there are about 5 minutes remaining on the pasta’s cooking time, add the frozen peas and carrots.
5. Step 5: Once the pasta is cooked, turn off the heat. Add the remaining fresh basil leaves and the whole package of Camembert. Stir well until the cheese melts into a creamy sauce.
6. Step 6: Cover the pot with a lid and let it sit for a few minutes to allow flavors to meld. Stir again before serving. Garnish with extra basil leaves and Parmesan cheese to taste. Enjoy!

Tips & Variations

• For extra richness, use a splash of cream or milk along with the Camembert.
• Swap cremini mushrooms for button mushrooms or shiitake for a different flavor.
• Use gluten-free pasta if preferred to make the dish gluten-free.
• Add a pinch of red pepper flakes when cooking garlic for a mild spicy kick.
• Freshly grate Parmesan cheese over each serving for the best flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Camembert?

Yes, soft cheeses like Brie or cream cheese can be used as substitutes, but Camembert gives the best creamy texture and mild flavor.

Do I need to pre-cook the vegetables before adding the pasta?

No, the mushrooms, tomatoes, and shallots are lightly cooked at the start, and the peas and carrots are added partway through so everything cooks evenly in one pot.

One Pot Lightly Creamy Whole Wheat Pasta with Camembert, Basil, and Vegetables Recipe

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★★★★★

4.4 from 51 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This One Pot Lightly Creamy Pasta is a wholesome and delicious meal made with whole wheat spaghetti, fresh vegetables, and creamy Camembert cheese. Combining mushrooms, tomatoes, peas, carrots, and fresh basil, this simple stovetop recipe delivers a rich and comforting dish that’s perfect for a satisfying weeknight dinner with minimal cleanup.

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Ingredients

Scale 1x2x3x

Pasta and Cheese

• 1 pound Whole Wheat Spaghetti
• 1 package Camembert
• Parmesan Cheese, to taste

Vegetables

• 13 Cremini Mushrooms
• 10 Roma Tomatoes
• 2 cups Frozen Peas and Carrots
• 1 Shallot
• 3 cloves Garlic
• 1 cup Fresh Basil Leaf, divided

Seasonings and Others

• 3 Vegetable Bouillon Cubes
• Olive Oil, as needed
• 5 cups Water
• Sea Salt, to taste
• Freshly Ground Black Pepper, to taste

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Instructions

1. Sauté Shallot and Garlic: Heat olive oil in a large pasta pot over low heat. Add the shallot and cook for 1 minute until softened. Then add the garlic and cook for an additional 30 seconds to release its aroma.
2. Cook Mushrooms: Add the cremini mushrooms along with sea salt and freshly ground black pepper to the pot. Stir and cook for 3 to 5 minutes until the mushrooms soften and lightly brown.
3. Add Tomatoes and Basil: Stir in the Roma tomatoes and half of the fresh basil leaves (1/2 cup). Cook for 1 to 2 minutes, then crumble in the vegetable bouillon cubes and stir frequently for 1 minute to combine the flavors.
4. Boil Pasta with Vegetables: Pour in 5 cups of water and bring to a boil. Add the whole wheat spaghetti and stir to prevent sticking. When there are 5 minutes left in the pasta’s cooking time, add the frozen peas and carrots. Cook until the pasta is al dente and vegetables are heated through.
5. Add Cheese and Finish: Turn off the heat. Stir in the remaining fresh basil leaves (1/2 cup) and the whole package of Camembert, allowing it to melt into a creamy sauce. Cover the pot with a lid and let it sit for a few minutes. Stir again to fully combine the cheese. Garnish with additional basil leaves and freshly grated Parmesan cheese to taste. Serve warm and enjoy.

Notes

• Use a large pot to prevent the pasta from sticking together while cooking.
• If Camembert is unavailable, a soft creamy cheese like Brie can be used as a substitute.
• Adjust salt and pepper according to taste since vegetable bouillon cubes can be salty.
• This recipe is best served immediately for optimal creaminess.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: One Pot Pasta, Creamy Pasta, Whole Wheat Spaghetti, Camembert Pasta, Vegetarian Dinner, Easy Weeknight Meal, Italian Pasta Recipe