Cheesy Vegetarian Pasta Food

ONE POT CREAMY VEGGIE PASTA

One Pot Creamy Veggie Pasta image

This luxurious creamy veggie pasta is made in just one pot - the pasta is cooked right in with the sauce! An easy, crowd-pleasing dinner.

Provided by Becca Heyes

Time 25m

Number Of Ingredients 12

Ingredients

325 g (~ 11 1/2 oz) dried pasta
1 bell pepper, (sliced or diced (I used orange))
~ 5 medium mushrooms, (sliced)
130 g (~ 3/4 cup) frozen peas
125 g (~ 3/4 cup) frozen sweetcorn
700 ml (~ 3 scant cups) milk
400 ml (~ 2 scant cups) vegetable stock
1 tsp dried mixed herbs
150 g cheddar cheese, (grated (~ 1 1/2 cups when grated))
Salt
Black pepper
Fresh chives, (to serve (optional))

Steps:

Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.

Nutrition Facts : ServingSize 1 portion, Calories 597 kcal, Carbohydrate 76.6 g, Protein 29.9 g, Fat 18.9 g, SaturatedFat 10.2 g, Cholesterol 124 mg, Sodium 398 mg, Fiber 3.4 g, Sugar 11.5 g

CHEESY VEGETARIAN PASTA

Cheesy Vegetarian Pasta image

My husband doesn't like pasta very much so I created this meal for him. I took his favorite veggies and came up with this dish. You can always customize it to your personal vegetable preferences.

Provided by LovingMyLife

Categories Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb linguine
1 tablespoon olive oil
1 tablespoon butter
1/2 whole red onion, chopped
2 garlic cloves, chopped
2 whole carrots, chopped
2 whole yellow squash, chopped
1 whole tomato, chopped
1/2 cup kalamata olive, chopped
1/3 cup artichoke heart, chopped
pepper
italian seasoning
1/2 cup parmesan cheese, grated

Steps:

Cook Pasta according to package instructions (omit salt for healthier version).
Using a wok or other large nonstick skillet heat the olive oil and butter over medium high heat.
Add chopped onion and garlic to pan, saute till onion begins to soften.
Add Carrots and some italian seasoning to the pan and cook around 5-7 minutes to give the carrots a head start on cooking.
Add the squash and cook for around 3 minutes more.
Add the tomato, olives and artichoke hearts and cook till the squash and carrots are tender.
Drain the pasta and add to the vegetables.
Stir in parmesan cheese.
Serve immediately.

BOBBE'S SUPER CHEESY PASTA

Bobbe's Super Cheesy Pasta image

A very rich, creamy, and zesty cheese and pasta recipe. Not for the dieters out there! The salad dressing adds a very nice creaminess and a little 'bite'!

Provided by BOBBESONG

Categories Main Dish Recipes Pasta

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package uncooked rigatoni pasta
¼ cup butter
1 clove garlic, crushed
½ cup cubed sharp Cheddar cheese
½ cup cubed Gouda cheese
¼ cup grated Parmesan cheese
¼ cup blue cheese dressing
½ cup milk
paprika to taste
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 45.1 g, Cholesterol 38.9 mg, Fat 17.5 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 276 mg, Sugar 2.3 g

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