A 15-minute creamy tomato veggie pasta recipe for toddlers and busy families. This easy, high-protein meal uses chickpea pasta, frozen vegetables, and a simple cream cheese sauce for a healthy, kid-friendly dinner.
This creamy tomato veggie pasta is one of my go-to meals when I need dinner done fast but still want something wholesome for my toddler and satisfying for the whole family. It uses simple pantry staples, frozen veggies (because real life), and comes together in just 15 minutes. Cozy, creamy, and toddler-approved — this is the kind of meal that makes evenings feel easier.
You will love Creamy Tomato Veggie Pasta for Toddlers because:
- Creamy tomato veggie pasta is quick and low-effort for busy days
- Uses freezer and pantry staples you likely already have
- Sneaks in veggies without making a big deal about it
- Works for toddlers and adults
- Reheats beautifully for leftovers
- It’s packed with fiber and protein to keep little bellies full
- The “hidden” veggies are soft enough for even the littlest chewers.
- You probably already have every single ingredient in your pantry right now
Creamy Tomato Veggie Pasta is made with:
- Pasta shells – A fun, scoopable shape for toddlers; chickpea or lentil pasta adds extra protein but any pasta works.
- Marinara sauce – Keeps this meal fast and flavorful with no extra prep.
- Frozen mixed veggies – An easy way to add color, fiber, and nutrients without chopping.
- Cream cheese – Makes the sauce creamy, mild, and extra toddler-friendly.
- Shredded cheese (optional) – Adds comfort and melts perfectly on top.
How to make Creamy Tomato Veggie Pasta:
- Boil the pasta: Cook your shells according to the package instructions until tender.
- Prep the sauce: While the water boils, toss your marinara and frozen veggies into a separate pan over medium heat. Cover it up so those veggies steam and get nice and soft.
- Make it creamy: Once the veggies are hot, stir in that block of cream cheese. Keep stirring until it melts into a smooth and creamy sauce.
- Combine: Turn off the heat, toss in your drained pasta, and give it a good mix until every shell is coated.
- Finish: Sprinkle with a little shredded cheese if you’re feeling fancy and serve!
Substitutions:
- Use dairy-free cream cheese if needed
- Swap marinara for a low-sodium or no-sugar-added version
- Use any frozen veggie blend your toddler prefers
- Try elbow, rotini, or bowtie pasta if you don’t have shells
Recipe Tips:
- Texture Hack: If your toddler is a “veggie detective,” you can give the sauce and veggies a quick whirl in the blender before adding the pasta to make it completely smooth.
- Save the Water: Splash a little bit of the pasta cooking water into the sauce if it gets too thick; it helps the sauce stick to the shells perfectly.
- Cool it Down: Toddlers have zero patience for hot food—spread their portion out on a flat plate to help it cool down in half the time.
Taste and Texture:
This pasta is creamy, mild, and comforting with just enough tomato flavor. The veggies soften into the sauce, making them easy to eat while still adding texture and nutrition. It’s cozy without being heavy — perfect for both toddlers and adults.
Serve and Store:
Serve on its own or with fruit or toast on the side. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or milk to bring back the creaminess
Other Recipes You May Enjoy:
- Hidden Veggie Pasta Sauce for Toddlers (Easy + Protein-Packed)
- Creamy Pink Beet Pasta Sauce for Toddlers (High-Protein & Hidden Veggies)
- Healthy Toddler Chicken Nuggets with Hidden Veggies (Easy Baked Recipe)
- Creamy Butternut Squash Mac and Cheese (toddler-approved)
Creamy Tomato Veggie Pasta for Toddlers (Easy 15-Minute Family Meal)
Ingredients
- 1 box 8-10 oz pasta shells (chickpea or similar for protein)
- 1 jar 24 oz marinara sauce
- 1 bag 16 oz frozen mixed veggies
- 1/4 cup cream cheese
- Shredded cheese optional, for topping
Instructions
- Boil the Pasta: Cook the shells according to the package instructions until tender. Drain and set aside.
- Simmer the Sauce: In a separate pan over medium heat, add the marinara sauce and frozen veggies. Cover and let simmer until the veggies are heated through.
- Make it Creamy: Stir in the cream cheese and continue stirring until the sauce is creamy and smooth.
- Toss and Coat: Turn off the heat, add the cooked pasta to the pan, and mix well to coat.
- Serve: Top with shredded cheese if desired and serve!
