Recipe inspired by:

Recipe made by: Robbie Shorr

Pasta is definitely thought of us as one of the most accessible dishes for college students. After all, all you have to be able to do in order to make pasta is read the instructions on the package and boil water. At the same time, however, “gourmet” (as in, anything beyond plain) pasta is thought of as something best left to restaurants. This perceived difficulty is mainly due to three factors:

1. Doubt that a college student can succesfully make a pasta sauce from scratch
2. Fear of having to deal with multiple things cooking at the same time
3. Laziness

Well, here’s a recipe which solves all three of those problems. It’s so simple that you may be tempted to call it an impasta, but taste it and you’ll know it’s the real thing.


  • 4 cups vegetable broth

  • 9 oz linguine (you’ll have to snap the pieces in half)

  • Onion

  • Broccoli

  • Asparagus

  • Mushrooms

  • Finely chopped garlic cloves (minced garlic or garlic powder will do)

  • Salt

  • Pepper

  • Olive oil

  • Peas

  • 1/4 cup heavy whipping cream

  • Parmesan


  1. Add the vegetable stock to a large pot.

  2. Prepare the vegetables. For the vegetables shown above, this means slicing the onion and mushrooms, cutting the broccoli into florets, and cutting the asparagus spears into 2-inch long pieces. Make sure that the amount of veggies you use will be low enough so that all veggies are submerged in the stock.

  3. Add the vegetables to the pot.

  4. Add the linguine to the pot.

  5. Season everything with the garlic, salt, pepper, and olive oil.

  6. Set the pot to high heat and wait for the broth to come to a boil.

  7. Once the broth begins to boil, stir for 7 minutes.

  8. Add the heavy whipping cream, parmesan, and peas and stir for 2 more minutes.

  9. Remove the pot from the heat to allow the sauce to thicken.

Why this recipe is good for college students:

  • As I mentioned above, this dish is a solution to all three of the issues which usually deter college students from making anything more complicated than plain pasta. The one-pot nature of this dish means that everything cooks in the same place at the same time, and you only have one thing to clean! Once you get past the veggie-cutting stage, all you have to do it throw everything in the pot and stir. On another note, this dish is also flexible with regards to the vegetables used in it. Don’t like asparagus? Love spinach? No problem! As long as you remember to add all of the slow-cooking veggies at the beginning and all of the quick-cooking veggies at the end, this dish can have whatever combination you want of delicious vegetables.

Why this recipe is good for those who keep Kosher: 

  • Kosher pasta dishes like this can sometimes be hard to come by, as they often call for a meat stock. However, the easy switch to vegetable stock makes this dish kosher while maintaining texture, and the rest of the ingredients make-up for the richness lost by not using meat stock. Overall, a win-win.

What I would do differently if I made this recipe again

  • If I were to make this recipe again, I would add some mozzarella with the parmesan, with the hopes of creating a slightly thicker sauce.

  • This recipe is delicious, but I would add some other seasonings next time in the hope of getting a stronger flavor.