Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Easy . Allow the flour and butter mixture to begin to bubble. Oh, you’ll want to preheat the oven to 375 now, too. Can you freeze this recipe? Okay, so it’s not really alfredo because it doesn’t even have any cream, but it’s close enough that I’m going to call it that. So, choose a day when you have some time and energy to make a masterpiece in the kitchen and make. Vegetarian . Add the frozen broccoli and cauliflower pieces and and the frozen spinach to the skillet. While the pasta is cooking, prepare the sauce. While the onions, garlic, frozen broccoli, and frozen spinach are cooking, peel and shred the carrots using a large hole cheese grater or box grater. If the mixture begins to brown, move on to the next step immediately, or you’ll have a brown “white” sauce! Bring a large pot of water to a boil for the pasta. Dice the zucchini into small pieces. Looks soooo yummy!! How can you be sorry when you have pasta slathered with a creamy sauce and a ton of delicious little vegetables pieces that give every bite a new flavor and texture? Thanks! Whisk the milk into the butter and flour mixture. Continue to sauté until those are warmed through (I did not thaw them first). Home Recipes Ingredients Vegetables Broccoli. Preheat the oven to 375 degrees. Taste of Home is America's #1 cooking magazine. Bake, uncovered, at 350° for 30 minutes or until heated through. Also stir in the nutmeg, garlic powder, salt, and some freshly cracked pepper. Whisk four cups of milk (2% or higher milkfat). Yessss. try this one after making the lst one with cream of broccoli soup. Bake in the preheated 375 degree oven for 30 minutes. Then whisk in 1/4 tsp nutmeg, 1/4 tsp garlic powder, 1/2 tsp salt, and some freshly cracked pepper. Then make the roux. It should get thick enough to coat a spoon like this (oops, I’m focused on the whisk and not the spoon! Return the well drained pasta to the large pot with the heat turned off. Tomato & mascarpone pasta bake. Then cook the veggies in the same pot and put back in the bowl. For fresh vegetables I used one small onion, four cloves of garlic, three carrots, and one zucchini. I’m wondering how it would taste just right off the stovetop. 4 cups cooked pasta; 2 cups cooked cauliflower florets (or other cooked vegetable) 1 pint cherry tomatoes, halved * 1 cup cooked spinach (or other cooked leafy green vegetable) 3/4 cup shredded cheddar cheese, divided; 1/2 cup sliced cooked Italian sausage (or other cooked sausage) 1/4 cup chopped fresh basil leaves, (optional) Great way to use up veggies in the fridge! Used all broccoli instead of broc & cauli. Everything is already cooked before going in the oven, though, so it’s safe to eat. Sauté both in a large skillet with the olive oil over medium heat until soft. This will further thicken the sauce. :). Let the mixture begin to bubble, then whisk and cook for 2 minutes. Yes, that would work fine. Here is a link to the Recipe Index where you’ll see all the categories listed on the left hand side. Pour the mixture into a casserole dish that has been coated with non-stick spray. More ». frozen spinach. Plus, I just like my vegetables to retain a little crunch. Whisk 2/3 cup grated parmesan into the hot sauce until it is melted. Once you get here, turn the heat down to low. Add the butter and flour to a medium sauce pot. for this recipe? Season the skillet with a pinch of salt and pepper. You just can’t be sorry about dirtying dishes when you have something so great (and I don’t even have a dishwasher, y’all!). Add the zucchini and carrots to the skillet and sauté just a couple minutes more. Also, here is a link straight to the Vegetarian archives. Is it possible I’ve missed out on other awesome veggie recipes? I used four pots/dishes to make this pasta and I’m not the least bit sorry. 17 ratings 4.0 out of 5 star rating. Continue to sauté until the frozen vegetables are warmed through. Stir everything really well or until everything is coated in the delicious sauce. I only did the oven step to melt the gouda over top and make it more casserole-like. Still creamy and tasty and the little bit of smoked cheese on top, delish! I was reading the roasted vegetable baked ziti post and I stumbled across this “related” veggie Alfredo post! You can’t. The only changes I made were to add frozen peas, shred the zucchini instead of dicing (I had my food processor out and shredding, anyway), and use smoked mozzarella. ;). This will slightly toast the flour to get rid of that gluey flavor. I was like, whaaaat?!?! Hi Beth! Absolutely delicious and makes a TON. Creamy Vegetable Pasta Bake Recipe photo by Taste of Home. You mean like a jar of alfredo sauce instead of making your own? 24 Broccoli Casseroles We Can’t Get Enough Of, Do Not Sell My Personal Information – CA Residents, 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted, 1-3/4 cups frozen cauliflower, thawed and cut into bite-size pieces, 8 ounces wide egg noodles, cooked and drained, 1-1/2 cups shredded Swiss cheese, divided. You don’t want a bunch of water trapped in the shells to make everything watery. Preheat the oven to 375 degrees. Had always thought of broccoli and zucchini as somehow not belonging in the same dish, but the flavors all worked well together. Add the carrots and zucchini to the skillet and sauté for one to two minutes more. So good! I cannot believe how good this is left over a week later. Drain the pasta in a colander. Let the milk come up to a simmer over medium heat, making sure to whisk frequently to keep the bottom from scorching. Begin by making the vegetable mix. Allow the milk to come up to a simmer over medium heat, making sure to whisk frequently to prevent scorching on the bottom. In a large bowl, combine the soup, sour cream, onion, salt and pepper. It looks delicious. A quick and creamy pasta bake that can be reheated for lunch the next day - if you manage to have any left! I managed to only use my dutch-oven, a strainer, and one large bowl! You managed to get me over my fear of white sauce :) Thank you. Welcome to the world of delicious recipes designed for small budgets. of frozen broccoli/cauliflower and 1/4 lb. 20 mins . OMG, this was SO good. This is a KEEPER recipe. The PERFECT way to use up the zucchini and carrot I had in the fridge and veggies in the freezer.