Appetizers, Recipes, Snacks

One Pot Vegetables Pasta

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Lets simply state each time I’m expected for a basic food item run and I see a lot of extra vegetables that are half utilized, shrinking, approaching a mind-blowing finish, so i make this one pot vegetable pasta.

pasta pot vegetables 2

Stop and think for a minute, this is one of those back pocket plans which will act the hero everytime you need quick suppers. Which in our home is a great deal.

Its like seared rice, which I generally make with remaining rice and veggies. Since we love pasta so much, I end up with this one pot vegetable pasta more frequently than seared rice.

This recipe utilizes a huge amount of veggies. It’s not the most rich looking pasta dish, and it can’t be called whatever else. No extravagant names or sauces here or even extravagant difficult to-get-fixings. It’s only a toss it all in that at last tastes so great that you’ll be pondering it each time you choose what to make for supper.

pasta pot vegetables

Since there are such a large number of vegetables in it, this is really a solid vegetable pasta formula. This and my white sauce pasta kinda rival each other at times, however on the off chance that I need to pick comfort, I’d go with this one!

The main thing I’d request that you do while making this formula is to adhere to the technique and proportions however much as could reasonably be expected. An excessive amount of fluid, too little pasta or the other path around won’t give you the correct outcome. Since its one pot, you need the very same sum that is written in the formula.

the correct pasta for one pot veg pasta

Any short works here. That is penne, rigatoni, fusilli, macaroni, ziti and so on. Long strand pasta has distinctive cooking times so it doesn’t fill in also.

One Pot Vegetables Pasta

0 from 0 votes
Recipe by John FlectCourse: AppetizersCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

597

kcal
Total time

25

minutes

Best quick food recipes

Ingredients

  • 325 g (~ 11 1/2 oz) dried pasta

  • 1 bell pepper, sliced or diced (I used orange)

  • 5 medium mushrooms, sliced

  • 130 g (~ 3/4 cup) frozen peas

  • 125 g (~ 3/4 cup) frozen sweetcorn

  • 700 ml (~ 3 scant cups) milk

  • 400 ml (~ 2 scant cups) vegetable stock

  • 1 tsp dried mixed herbs

  • 150 g cheddar cheese, grated (~ 1 1/2 cups when grated)

  • Salt

  • Black pepper

  • Fresh chives, to serve (optional)

Directions

  • Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You’ll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
  • Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.

Notes

  • this recipes from https://www.easycheesyvegetarian.com/
  • Basically, whatever vegetables you add to this creamy veggie pasta, you’ll end up with a tasty mixture that goes beautifully with that luscious sauce.

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