Creamy Garlic Sauce Vegetable Baked Pasta | How To Make Veggie Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded cheddar

Part-skim mozzarella is lower in fat.

Preheat the oven to maximum heat.

Crush one can of plum tomatoes by hand and set aside.

Chop 3 ripe tomatoes and set aside.

In a large skillet, heat 4 tablespoons of olive oil over medium heat.

Add 1 cup of sliced white onion and 1 tablespoon of chopped garlic; sauté for 3-4 minutes.

Add 1.5 cups of green beans and any hard vegetables, season with black pepper and salt; cook for 3-4 minutes.

Add bell peppers, fresh tomatoes, and 200 grams of mushrooms; stir in 2 teaspoons of oregano and 1 tablespoon of chili; cook for 4-5 minutes.

Add the crushed can of tomatoes to the skillet; cook for another 4 minutes, stirring occasionally.

Pour in 250 ml of cream and 1 cup of cheddar cheese; stir and cook for 3-4 minutes until combined.

In a large bowl, mix the cooked fusilli pasta with the creamy vegetable sauce until well combined.

Transfer the mixture to a metal baking tray.

Sprinkle additional cheddar cheese on top and a bit of oregano.

Bake in the preheated oven for 10-12 minutes until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens