Need an easy dinner that will be approved by the entire family?
Our Spring Vegetable Pasta Bake recipe is so simple to make and you can change up the vegetables for a new spin each time!
My favorite veggies to use are asparagus, broccoli, and cherry tomatoes. The sauce is creamy, low fat, and especially good with some fresh lemon squeezed before serving.
Print the recipe here:
Spring Vegetable Pasta Bake
By: The Jaroudi Family
12 oz pasta uncooked (we like whole-wheat or eikon)
10 oz cherry tomatoes
6 oz chopped raw asparagus (around 3⁄4 cup)
6 oz chopped raw broccoli (around 3⁄4 cup)
2 cups vegetable broth
2 cups nondairy milk (unflavored/unsweetened)
2 tbsp nutritional yeast
1 tbsp Italian seasoning
1 tsp white miso
Fresh Lemon Slices
Preheat oven to 425 degrees.
In a 9x13 pan add in all ingredients except lemon slices.
Stir well till all ingredients are well coated.
Wrap with tin foil.
Bake for 20 minutes – give creamy pasta a stir and cook for another 20 minutes.
Make sure you check on the pasta – overcooking will cause it to be gummy.
Squeeze lemon over pasta before serving.
Change up the vegetables: zucchini, cauliflower, yellow squash, peas, green beans.
I hope you'll give this recipe a try, and let us know if you liked them! We love seeing photographs of our recipes and just in general hearing from you guys! Watch the video of this recipe here Wishing you all the best, Brittany
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