This vegetarian pasta bake recipe is perfect for those who love pasta and veggies! The veggies are baked together with the pasta and cheese to create a deliciously saucy bake. Here's what you'll need:
Ingredients:
- 1 lb. pasta (rigatoni or penne work well)
- 4 cups of your favorite fresh vegetables (zucchini, bell peppers, mushrooms, eggplant, etc.), chopped into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cups tomato sauce or 1 (28 oz.) can diced tomatoes
- 1/4 cup chopped fresh basil or parsley, optional
Instructions:
- Preheat the oven to 375 degrees Fahrenheit.
- Cook the pasta in salted water 2 minutes less than the package instructions, then drain and set aside.
- In a large skillet, heat some olive oil over medium-high heat. Add the onions and sauté for a few minutes until softened.
- Add the garlic and cook for another minute, stirring frequently.
- Add the chopped vegetables, oregano, basil, thyme, and crushed red pepper flakes to the skillet. Cook for 5-6 minutes, stirring occasionally, until the veggies are tender-crisp.
- Add the tomato sauce or diced tomatoes to the skillet and stir to combine.
- Stir in the cooked pasta, Parmesan cheese, and half of the shredded mozzarella cheese.
- Transfer the pasta mixture to a large baking dish and sprinkle the remaining mozzarella cheese on top.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley or basil, if desired, and serve hot.
This vegan pasta salad is perfect for a quick and easy lunch or dinner. It's filling, flavorful, and packed with veggies. Here's what you'll need:
Ingredients:
- 8 oz. pasta of your choice (penne, rotini, or fusilli work well)
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions:
- Cook the pasta in salted water according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, chickpeas, bell pepper, red onion, parsley, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill for at least 30 minutes before serving.
Enjoy these delicious pasta dishes and let us know what you think!
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