Photo of Creamy Vegetable Pasta by WW

Creamy Vegetable Pasta

Points® value
Total Time
25 min
10 min
15 min
Fresh vegetables and pasta in a creamy herb sauce - mmmm - the perfect recipe for a quick, comforting supper.


White pasta, dry

250 g, penne, or other pasta shapes

Calorie controlled cooking spray

5 spray(s)

Spring Onions

1 medium, trimmed and chopped


100 g, or fine green beans, sliced


1 medium, chopped

Red pepper

1 medium, deseeded and sliced

Petits Pois, boiled

75 g, or garden peas, (thawed if frozen)

Medium fat soft cheese

200 g, with garlic and herbs

Skimmed Milk

50 ml


1 teaspoon(s), zest, finely grated

Basil, fresh

4 leaf/leaves


  1. Cook the pasta in lightly salted boiling water for 10-12 minutes, or according to pack instructions, until just tender.
  2. Meanwhile, spray a large frying pan or wok with low fat cooking spray. Add the spring onions, mange tout or green beans, courgette and red pepper and stir-fry for 3-4 minutes, or until softened. Stir in the peas, then turn off the heat.
  3. Drain the cooked pasta, reserving 2 tbsp of the cooking water. Return this cooking liquid to the saucepan and add the low fat soft cheese, milk and lemon zest. Heat, stirring with a whisk, until hot and smooth.
  4. Tip the pasta and cooked vegetables into the sauce and stir gently for 1-2 minutes to heat through. Serve garnished with basil leaves.


Use plain low fat soft cheese and stir-fry 1 crushed garlic clove with the vegetables, adding some chopped fresh herbs (parsley, oregano, lemon thyme, etc.) to the sauce.