Cheesy Pasta Primavera!!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers similar nutrients, while dried herbs are more affordable.

cherry tomatoes

🥗Healthier: sundried tomatoes

💰Cheaper: canned tomatoes

Sundried tomatoes provide intense flavor, while canned are cost-effective.

Chop half of a yellow onion and add it to a 1 lb bag of thawed California blend vegetables (cauliflower, broccoli, carrots).

Bring a large pot of water to a rolling boil.

Season the boiling water with 2 teaspoons of salt.

Add 1 lb box of rotini pasta to the boiling water and cook for about 10 minutes, until slightly softer than al dente.

While the pasta is cooking, prepare the beer cheese sauce by combining 16 oz jar of Ragu double cheddar cheese sauce, garlic powder, chicken bouillon, and 1/2 cup of light beer in a large bowl. Whisk together and set aside.

After 10 minutes, add the chopped vegetables to the pasta and turn the heat back up to high, bringing it back to a boil. Cook for an additional 5 minutes.

Drain the pasta and vegetable mixture and return it to the pot.

Stir in the prepared beer cheese sauce into the pasta and vegetables.

Pour the mixture into an ungreased glass 9x13 baking dish.

Top with 8 oz package of shredded mozzarella cheese.

Bake in a preheated 350°F oven for 25 to 28 minutes until the cheese is melted and golden brown.

Let sit for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens