Veggie Potpie Pasta

Author: Recipes_kw
No ratings yet
Prep Time 35 mins
Total Time 35 mins
Course Bowls, Main Course, Pastas
Cuisine American
Servings 6 Servings
Calories

Equipment

  • Stove
  • Food Processor

Ingredients
  

  • 3 cups pasta shells Tinkyada brand whole wheat
  • 15.5 oz canellini beans canned, drained, rinsed
  • 2 cups plant-based milk unsweetened
  • 1/4 cup nutritional yeast
  • 1 tsp marjoram dried
  • 1 tsp thyme dried
  • 1/2 tsp sage dried
  • 1/4 tsp rosemary dried
  • 1/2 tsp salt
  • 1/4 tsp black pepper fresh cracked
  • 2 tbsp olive oil extra virgin
  • 1/4 cup onion minced
  • 1/2 cup mushrooms chopped
  • 2 cloves garlic minced
  • 1 lb veggie mix frozen, no salt added, *see notes below
  • 12 oz broccoli florets frozen

Instructions
 

  • Cook the pasta according to the package directions until just "al dente". Drain and keep covered; set to the side while you cook the veggies.
  • Make the sauce by adding the beans, milk, nutritional yeast, marjoram, thyme, sage, rosemary, salt and pepper into a food processor. Blend until smooth, then set aside.
  • Heat the oil in a large pan over medium heat. Add in the onions and saute for about 5 minutes.
  • Stir in the mushrooms and garlic and cook down for about 10 minutes. Continue to add the mixed veggies and broccoli; cook another 10 minutes until fork tender.
  • Mix in the sauce and pasta and heat for another 2 to 3 minutes to heat the pasta and sauce. Portion into individual bowls and enjoy.

Notes

*Veggie Mix- carrots, peas, corn, lima beans, cauliflower

My Notes

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