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0 from 9 votes

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 Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 506 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lb Spaghetti whole wheat or regular
  • 2 medium red bell peppers
  • 1 bunch green onions
  • 1 tablespoon olive oil
  • 1 teaspoon dry Italian herbs
  • 1 teaspoon sugar
  • 1 cup low-fat milk 1,5 % fat
  • 4 tablespoons low-fat cream cheese
  • 1 cup vegetable broth
  • 3 tablespoons tomato paste
  • 2 medium tomatoes
  • 4 large garlic cloves
  • fine sea salt and pepper
  • some pure chili powder to taste

Instructions

    Cup of Yum
  1. 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/ 450 g
  2. 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
  3. 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
  4. 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
  5. Whisk: Mix the milk, cream cheese, vegetable broth, and tomato paste in a bowl and whisk carefully until smooth. Set aside.1 cup low-fat milk/ 250 ml + 4 tablespoons low-fat cream cheese + 1 cup vegetable broth/ 250 ml + 3 tablespoons tomato paste
  6. Caramelize: Add the sugar to the pan with the vegetables and let caramelize slightly for about 1 minute.1 teaspoon sugar
  7. 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 pepper + some pure chili powder
  8. Cook: Let cook gently until the vegetables are soft and the sauce thickens.

Nutrition Information

Serving 1/4 of the dish Calories 506kcal (25%) Carbohydrates 91g (30%) Protein 18g (36%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Cholesterol 11mg (4%) Sodium 347mg (14%) Fiber 5g (20%) Sugar 14g (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 506

% Daily Value*

Serving 1/4 of the dish
Calories 506kcal 25%
Carbohydrates 91g 30%
Protein 18g 36%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Cholesterol 11mg 4%
Sodium 347mg 14%
Fiber 5g 20%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.