Hello YouTube friends! Tonight Iβm cooking a creamy baked pasta. All with ingredients I have on hand from my pantry and freezer. Plus a couple fresh veggies I still have in my fridge.
This recipe is very versatile. Use whatever veg youβve got on hand!
What I used-
3 cloves of garlic roughly chopped
1 large shallot sliced
SautΓ© in 1 tablespoon olive oil until tender
I then added 2 chopped field roast Italian βsausagesβ
And cooked until slightly browned.
This ingredient can totally be omitted, or you can substitute any plant based sausage you have on hand.
They do add a great texture if youβve got em.
I then added 8oz of chopped mushrooms any variety will do. Add a bit of sea salt and let them reduce in size and get slightly browned
Then add any other veggies youβve got! I added about a cup of frozen zucchini that Iβve had in my freezer for a while.
Cook down another 5 or so minutes.
Then I added 1 tablespoon Italian seasoning and
1 teaspoon roasted red pepper flakes
*if you didnβt add any Italian sausage, Iβd add a second tablespoon of Italian seasoning*
Now that everything is sautΓ©ed down and flavors are building. Add one bottle of whatever marinara sauce youβve got and then a can of drained chopped tomatoes
Add a lid and simmer for at least 20 min
While sauce is simmering – cook any type of pasta youβve got on hand.
While the pasta and sauce are cooking away
Toast up 4 oz of pine nuts
Reserve half of the nuts for garnish
Blitz up the other half with 1 cup of the marinara liquid until smooth. Try to leave out and chunks of veg or sausage. Add more liquid if it becomes hard to blend
Cook your pasta until al dente then toss with pine nut sauce. Pour into a oven safe dish. Top with marinara and bake at 350 degrees Fahrenheit for 15-20 minutes. Pasta will finish cooking and soak up all those yummy flavors while baking.
Top with remaining pine nuts and enjoy!
Makes fabulous leftovers- hot or cold!!