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One Pot Veggie Packed Pasta

I was cleaning out the refrigerator and freezer and had some things that I wanted to use up. I actually like to do this every week and use all the bits and pieces I can so that they do not go to waste. This is what I came up with. It is colorful and flavorful.

  • 12 oz. brown rice spaghetti (I like Jovial brand)
  • 16 oz. mixed color little tomatoes, halved
  • 12 oz. Green Giant Zucchini Noodles, frozen
  • 1 c green peas, frozen
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp garlic, minced
  • 1 lemon, zested, juiced
  • 1 c Basic Vegetable Stock
  • 1 tbsp arrowroot/cornstarch
  • 1/2 c nutritional yeast

In a large dutch oven cook the pasta according to package directions. Drain, rinse and set aside.

In the same pot add tomatoes, zucchini noodles, peas, All-Purpose Seasoning and garlic. sauté until veggies are heated through.

While the veggies are cooking make a slurry with the vegetable broth and cornstarch. Set aside.

Add spaghetti to the vegetables and stir thoroughly. Add the lemon zest and juice, vegetable broth slurry and nutritional yeast. Stir until completely coated and is well incorporated.

I sprinkle some topping on top of the pasta dish. The topping recipe is from the Spaghetti Squash Pomodoro and Baked Spinach-Artichoke & Tomato Caserecce.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients. Sprinkle topping onto plated pasta.

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Serve. Eat. Enjoy.

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Baked Spinach-Artichoke & Tomato Caserecce

This recipe came about because I wanted to use some leftovers in a different way. I had some Spinach Artichoke Dip and some Cashew Béchamel – Basic White Sauce. So I combined the two and added a few other ingredients to make this incredible, company worthy pasta dish.

Prepare caserecce according to package directions. Reserve 1-2 cup of the pasta water before draining the pasta. Drain the pasta and return to the pot it was cooked in.

Preheat oven to 350 degrees.

Add the Spinach Artichoke Dip, Cashew Béchamel – Basic White Sauce, cherry tomatoes and the sun-dried tomatoes and the pasta water to the pot. Stir all the ingredients, until they are well incorporated.

Transfer pasta mixture to a baking dish. Bake about 35-40 minutes.

Note: You can use the pot you cooked the pasta in if it is ovenproof. By doing this there is less clean up.

While the pasta is baking mix up the topping.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients and set aside.

Sprinkle topping on to the Baked Spinach-Artichoke & Tomato Caserecce.

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Serve. Eat. Enjoy.

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