ONE POT CREAMY VEGGIE PASTA
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
Categories Main meals
Time 25m
Number Of Ingredients 12
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
ONE POT CREAMY VEGETABLE LINGUINE
Make dinner exciting with my recipe for One Pot Creamy Vegetable Linguine. On the table within 30 minutes-perfect for busy weeknight dinners!
Provided by Katie
Categories Main Course
Time 25m
Number Of Ingredients 18
Steps:
- Combine the vegetable broth, linguine, matchstick carrots, grape tomatoes, asparagus spears, lemon zest, salt, black pepper, Italian Seasoning, dried basil, dried parsley and smashed garlic cloves in a big stock pot stir and cover bring to a boil and reduce to medium. Cook for 10 minutes.
- In a small bowl, combine milk and cornstarch and create a slurry. Place to the side.
- Once the pasta is almost done cooking and the 10 minutes are up, add in the spinach, peas, and zucchini. Mix well then add milk mixture and cheese. Mix again, turn the heat off from the stove, and place lid on pot. Let the pasta sit for 5 minutes. Stir in the parmesan cheese and begin to divide among plates.
ONE-POT CREAMY TOMATO PASTA
Here's a vegan creamy tomato pasta recipe with tons of fresh sauteed vegetables. The spicy tomato sauce with sweet sun-dried tomatoes is the highlight of this dish. It's the perfect meal for when you just don't feel like cooking. -Michelle Miller, Sunkissed Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside., In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside. , In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary, stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.
Nutrition Facts : Calories 500 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein.
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ONE POT VEGETABLE PASTA - ONLY 20 MINUTES TO DINNER!
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5/5 (2)Total Time 30 minsCategory Main CourseCalories 389 per serving
- Heat oil in a large pot and add garlic and onions and cook on a medium flame for 2-3 minutes, until the onions are translucent. Turn heat to high and add the corn kernels, zucchini, and mushrooms. Cook, stirring occasionally for 2-3 minutes.
- Next, add the vegetable broth, crushed tomatoes and tomato paste and let cook on high heat. When the liquid starts boiling, reduce heat and add the broccoli, red bell pepper, pasta, herbs, pepper flakes, salt and black pepper. Give it a stir, place the lid on and let it cook on a slow flame for 4-5 minutes.
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Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 472 per serving
- Heat the oil over medium high in a large pot or Dutch oven with a lid. Once hot, add the onion and cook for 3-4 minutes until beginning to soften. Add the garlic, red pepper flakes (if using), and Italian seasoning. Cook for 1 minute until fragrant. Season with salt and pepper.
- Add all your vegetables and cook for 3-4 minutes. Don't overcook or they will be mushy in the final dish. Quick note, make sure to cut starchier vegetables like fresh carrots into small pieces so they are fully cooked when the pasta is ready.
- Add the crushed tomatoes and broth and bring to a boil. Stir in the pasta and turn the heat down to medium. Cover and cook for 8 minutes.
- Open the pot carefully and stir the pasta and vegetables. Continue cooking with the lid open until the pasta is just tender and the liquid is mostly absorbed, 2-6 minutes depending on the pasta. If the liquid looks low, add a touch more.
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