I was reading the roasted vegetable baked ziti post and I stumbled across this “related” veggie Alfredo post! Tortellini FTW! Thank you for the recipe.. Preheat the oven to 375 degrees. Eat it up! This was delicious. Add the zucchini and carrots to the skillet and sauté just a couple minutes more. xoxo. It’s so creamy and good with tons of vegetables. Serve hot. Yes, that would work fine. The PERFECT way to use up the zucchini and carrot I had in the fridge and veggies in the freezer. Thank you. 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!). Consider me your guide to all things veggie! Dice the zucchini into small pieces. Cook for 2-3 minutes or until broccoli is bright green and al dente and pasta is tender. 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! I began with the onion and garlic. That does make it a lot easier. Fontina also makes a flavorful swap! :). Continue to sauté until those are warmed through (I did not thaw them first). Need to warm up on a cold snowy/rainy day? My whole family loves this easy vegetarian meal! To make the sauce, add 4 Tbsp of butter and 1/4 cup all-purpose flour to a medium sauce pot. There are quite a few tasty tortellini recipes here on Peas and Crayons, so be sure to stock your fridge or freezer with some for easy weeknight meals! Plus, I just like my vegetables to retain a little crunch. For fresh vegetables I used one small onion, four cloves of garlic, three carrots, and one zucchini. Transfer mixture to a medium baking dish and sprinkle with remaining gruyere cheese. Skim may be a bit thin. When you list milk as an ingredient are you meaining whole milk, 2%, skim? Using the same (now empty) pot, melt butter over medium heat. You managed to get me over my fear of white sauce :) Thank you. Dice the onion and mince the garlic. No, I’m sorry, I don’t have nutritional info. By this time your pasta should be finished cooking. This fake-out alfredo is a little lighter and doesn’t hit your belly like a ton of bricks. Budget Bytes » Recipes » Main Dish Recipes » Vegetable Alfredo Pasta Bake. Can this be stored in the fridge/freezer for a while before baking? Set the sautéed vegetables aside. I’m wondering how it would taste just right off the stovetop. Sprinkle the shredded gouda on top and bake in a preheated 375 degree oven for 30 minutes. Cheesy Garlic Parmesan Spinach Spaghetti Squash, Cheesy Buffalo Chicken Spaghetti Squash Bowls, Parmesan Pesto Spaghetti Squash with Shrimp, Honey Roasted Butternut Squash with Cranberries and Feta, Broccoli Cauliflower Brussels Sprout Gratin, One-Pot Orzo Pasta with Garlic, Parmesan, and Mushrooms, Healthy One-Pot Enchilada Pasta – Vegetarian + Gluten-Free, One-Pot Spiralized Zucchini Noodle Miso Soup, Cranberry Quinoa Salad with Candied Walnuts. Season the skillet lightly with salt and pepper. I used this cool shape, but you can use elbows, shells, rotini, or whatever you want. 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. Return the well drained pasta to the large pot with the heat turned off. It should get thick enough to coat a spoon like this (oops, I’m focused on the whisk and not the spoon! Tasty dish that’s very easy to make. So, choose a day when you have some time and energy to make a masterpiece in the kitchen and make. Bake an additonal 5 minutes to crisp the cracker coating and serve right away while hot and bubbly! Thanks! Then whisk in 1/4 tsp nutmeg, 1/4 tsp garlic powder, 1/2 tsp salt, and some freshly cracked pepper. Sauté both in a large skillet with the olive oil over medium heat until soft. Begin by making the vegetable mix. Love ya! 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. 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. Season the skillet with a pinch of salt and pepper. Melt the butter over medium heat and use a whisk to incorporate the flour as the butter melts. You can’t. When the milk comes up to a simmer it will begin to thicken. Measure out all your ingredients and set aside. :). I’m LOVING this creamy broccoli tortellini pasta bake! That’s a little more my speed. This super creamy yet light Vegetable Alfredo Pasta is loaded with enough vegetables to make your salad jealous. Use the time while these are cooking to shred the carrots and dice the zucchini. Plus this way they’re already chopped. Had always thought of broccoli and zucchini as somehow not belonging in the same dish, but the flavors all worked well together. Dice the onion and mince the garlic. Remove from heat and add salt, pepper, basil, and garlic powder. Great way to use up veggies in the fridge! pasta. For this recipe I like to use fresh refrigerated tortellini since it cooks up crazy fast and has the best flavor. Can I make this earlier in day, refrigerate and bake at dinner time? 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. Reduce heat to medium and add your … I will definitely be using it again. This will further thicken the sauce. Allow the milk to come up to a simmer over medium heat, making sure to whisk frequently to prevent scorching on the bottom. Required fields are marked *. Is it alright to just use Alfredo sauce instead? It’s so easy and delicious with tons of flavor! Your email address will not be published. If it begins to brown, move on to the next step immediately. Can you freeze this recipe? This dish reminds me of the white vegetable lasagna that I used to love so much as a kid, except there’s no tedious layering going on. Hi Beth! I was like, whaaaat?!?! Required fields are marked *. My bad.). Slightly involved but so worth it. I’ve never seen this post before and I’ve practically memorized the vegetarian pages. Baked Seafood Dip with Crab, Shrimp, and Veggies! Top with foil and bake at 375°F on the center rack for 15 minutes. Whisk 2/3 cup grated parmesan into the hot sauce until it is melted. Cook the pasta first in my dutch oven, then drain and leave in the colander while chopping veggies. OMG, this was SO good. Then cook the veggies in the same pot and put back in the bowl. ;). Sauté them in a large skillet with 1 Tbsp olive oil until soft. Where has this recipe been hiding? PeasandCrayons.com participates in select affiliate advertising programs. Hi Carol! You could also serve it with a side of roasted broccoli, asparagus, or some tasty cheddar bay biscuits. 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. :D, Perhaps! You don’t want a bunch of water trapped in the shells to make everything watery. help from healthy freezer and pantry staples. 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. Thank you baking dish and sprinkle with remaining gruyere cheese allow the flour and butter together as the butter flour! Butter-Flour mixture and whisk well then whisk and cook for 2-3 minutes until! It cooks up crazy fast and has the best flavor day, refrigerate and bake in the same dish but... 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