Allow the flour and butter mixture to begin to bubble. pasta. Cooking can be therapeutic. This roux will thicken our sauce. It’s so creamy and good with tons of vegetables. I only did the oven step to melt the gouda over top and make it more casserole-like. Add … It’s actually a super similar to the sauce I use in my Creamy Cauliflower and Brussels Sprout Casserole and is spoon-licking good! I’m wondering how it would taste just right off the stovetop. Delicious with a capital D. And oh so easy. This is one of my weeknight favorites! My Broccoli Kale Salad or a simple side salad with Homemade Italian Dressing would be a healthy and delicious counterpart to this tasty pasta bake. Can you freeze this recipe? Turn the heat off. I was reading the roasted vegetable baked ziti post and I stumbled across this “related” veggie Alfredo post! Whisk the milk into the butter and flour mixture. Loved this! Then add the 1/2 lb. I didn’t make the whole thing–just the sauce to put over linguini. Turn the heat onto medium and whisk the flour and butter together as the butter melts. Is it alright to just use Alfredo sauce instead? Continue to sauté until the frozen vegetables are warmed through. Add the frozen broccoli and cauliflower pieces and and the frozen spinach to the skillet. I’ve never seen this post before and I’ve practically memorized the vegetarian pages. Stir until everything is well combined and coated in the sauce. Pour everything into a casserole dish (this one is about 9×9 inches and it was full up to the top). Add the sautéed vegetables and the white sauce. Everything is already cooked before going in the oven, though, so it’s safe to eat. Tortellini FTW! Nutrition Facts below are estimated using an online recipe nutrition calculator. :D, Perhaps! Join me for delicious recipes designed for small budgets. Adjust as needed based on choice of optional toppings and swaps and enjoy! Thank you. When you list milk as an ingredient are you meaining whole milk, 2%, skim? It’s so easy and delicious with tons of flavor! Whip up a bowl of healthy vegetarian tortellini soup or you can try my Creamy Tuscan Tortellini Soup for a little indulgence! Also stir in the nutmeg, garlic powder, salt, and some freshly cracked pepper. Thank you for the recipe.. Stir everything really well or until everything is coated in the delicious sauce. You’ll want to cut the onion and zucchini into a small dice, mince the garlic, and shred the carrots with a cheese shredder or box grater. Thanks Meghan! Turn on some music and enjoy the process just as much as you do the end result. First up is my beloved Instant Pot Tortellini recipe – it’s a must make if you have a pressure cooker! These are both one pound bags, but I used half of the bag of broccoli and cauliflower (“winter blend”) and 1/4 of the bag of spinach. Can I make this earlier in day, refrigerate and bake at dinner time? Eat it up! Start the water for the pasta because that can cook while you’re making the sauce. When the sauce is thick enough to coat a spoon, turn the heat down to low and whisk in the parmesan until it is melted and the sauce is thick. Continue to sauté until those are warmed through (I did not thaw them first). It channels all the goodness of a hearty broccoli pasta dish with the added bonus of being blanketed in a luscious Alfredo-like cream sauce. If you’re reading this in the Spring or Summertime then you’ve GOT to try my Caprese Tortellini Pasta Salad <– it’s always a crowd pleaser at parties and potlucks! https://bestcraftsandrecipes.com/vegetable-alfredo-pasta-bake As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. I managed to only use my dutch-oven, a strainer, and one large bowl! Allow the milk to come up to a simmer over medium heat, making sure to whisk frequently to prevent scorching on the bottom. When the milk comes up to a simmer it will begin to thicken. I’ve been heating this up and eating it for lunch for the last week and it is STILL good. It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little No Gruyere cheese? xo. No problem! The brands and content featured represent what I personally support; all opinions are my own. I used this cool shape, but you can use elbows, shells, rotini, or whatever you want. It’s still totally worth a try though! If it begins to brown, move on to the next step immediately. Cook for 2-3 minutes or until broccoli is bright green and al dente and pasta is tender. It will now coat a spoon a bit thicker! Set the sautéed vegetables aside. If you get a chance to try this dreamy, creamy broccoli tortellini pasta bake, let me know! After 1 minute, add your broccoli to the pot. This is easy and delicious! It definitely isn’t one of those quick one-dish meals that we all love so much, but sometimes a little extra time in the kitchen is totally worth it. You could use spinach tortellini, mushroom tortellini, and, if you’re enjoying an omnivore diet, there are even sausage and chicken varieties that can be used in place of plain cheese tortellini. Here is a link to the Recipe Index where you’ll see all the categories listed on the left hand side. I can’t wait to see what you whip up! This will slightly toast the flour to get rid of that gluey flavor. Learn how your comment data is processed. Top with foil and bake at 375°F on the center rack for 15 minutes. Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Yum! Feeding a crowd? Cook fettuccine according to package instructions in a large pot of generously salted water. I think I dirtied every pot in the kitchen but so worth it. When the milk begins to bubble it will also begin to thicken – that’s when those starch granules in the flour plump up and make everything thick. Sprinkle a cup of shredded gouda (smoked mozzarella would also be nice) on top. Finally made this tonight and it is *really* good. Thanks! Preheat oven to 375°F. As written it yields 4 servings, perfect for pairing with a side dish or salad, or 2 large portions. Your recipes are food for my mothering soul. No, I’m sorry, I don’t have nutritional info. Dice the zucchini into small pieces. Pasta by nature likes to soak up sauces, so it might try to drink up some of the sauce while it chills in the fridge. Serve hot. You can refrigerate or freeze it before baking, although I haven’t tested to see what time or temp would be needed to reheat. Hi Beth! If you click and/or make a purchase through certain links on the site (or any related social media platforms), PeasandCrayons.com may make a commission from that click and/or purchase. :). Reduce heat to medium and add your fresh tortellini. Drain the pasta in a colander. Where has this recipe been hiding? You could also serve it with a side of roasted broccoli, asparagus, or some tasty cheddar bay biscuits. This fake-out alfredo is a little lighter and doesn’t hit your belly like a ton of bricks. This Creamy Broccoli Tortellini Pasta Bake makes an tasty weeknight dinner any day of the week. This will further thicken the sauce. * Percent Daily Values are based on a 2000 calorie diet. Find out with our free weekly recipe newsletter! Add pasta and broccoli and mix to coat. Hi Carol! Measure out all your ingredients and set aside. Budget Bytes » Recipes » Main Dish Recipes » Vegetable Alfredo Pasta Bake. Bring to a light boil, whisking constantly for 1 minute or until the mixture has thickened. Transfer mixture to a medium baking dish and sprinkle with remaining gruyere cheese. Yessss. Season the skillet with a pinch of salt and pepper. Please excuse me if I missed it somewhere, but do you have nutritional info. Sauté them in a large skillet with 1 Tbsp olive oil until soft. It should get thick enough to coat a spoon like this (oops, I’m focused on the whisk and not the spoon! help from healthy freezer and pantry staples. The PERFECT way to use up the zucchini and carrot I had in the fridge and veggies in the freezer. 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!). I like to use the classic three cheese tortellini pasta to keep things gloriously vegetarian, but there are so many tasty varieties to choose from! (Sorry, I’m going through a binge on your recipes right now, haha.) My bad.). You can use white cheddar cheese or Gouda cheese in it’s place. Turn the heat off. https://www.tasteofhome.com/recipes/vegetarian-lasagna-alfredo Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash. Slightly involved but so worth it. ;). And the next day I poured the leftovers on some sauteed Italian sausage and onions to make biscuits and gravy! It looks delicious. xoxo. Bring a medium pot of water to a light boil. Tasty dish that’s very easy to make. I also used cheddar cheese in place of gruyere as I didn’t have any on hand. Bake in the preheated 375 degree oven for 30 minutes. https://www.seasonalcravings.com/cauliflower-broccoli-alfredo-bake-keto I’m LOVING this creamy broccoli tortellini pasta bake! Bake an additonal 5 minutes to crisp the cracker coating and serve right away while hot and bubbly! Then whisk in 1/4 tsp nutmeg, 1/4 tsp garlic powder, 1/2 tsp salt, and some freshly cracked pepper. When the milk into the oven to 375 now, too every drop of sauce! 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