Vegetarian Recipes
All-In Sunday Veggie Pasta
This all-in sunday veggie pasta is meant for those lazy Sunday evenings when all you want is a quick bowl of cheesy, comfort food
- Serves 4 Portions
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Here’s an All-In Sunday Veggie Pasta because weekends are low-effort, clean-the-fridge type of meals! And this one’s perfect! All you need to do is put all the veggies into a skillet and make some quick and comforting pasta while catching up on our favorite TV shows!
This bubbling, creamy, warming, comforting veggie pasta is our BIG LAZY Sunday secret. It solves all our Sunday problems when we enter the kitchen wondering what to make for dinner. You basically dump all the veggies you have in your refrigerator, stir in sauce and cooked pasta, layer with some cheese and let it bubble away while you sip some wine, and put your feet up. Sounds easy? And pretty Sunday-ish? We think so too.
Reasons Why You’ll Love This Veggie Pasta
- A super simple and quick yet delicious meal that’s perfect for lazy days
- The perfect fridge clean-up sort of meal
- Since everything comes together in the same pan, there is very little post-cooking clean up
- A complete and wholesome meal that comes together in 45 minutes
- Once you chop the veggies, most of the cooking process is hands-free
- Loved by kids and adults alike
Frequently Asked Questions
Top Tips To Make The Best Veggie Pasta
- Do not over cook the pasta when boiling as they will cook again in the sauce. Always follow the packet instructions when cooking pasta. I like my pasta al-dente (slightly chewy), but you can cook them slightly longer if you like your pasta softer.
- You can replace cheddar cheese with any other cheese of your choice. Mozzarella and processed cheese are other excellent options too.
If you try this out, give me a holler on Instagram, tag your food pictures #myfoodstories and we’ll exchange notes about our favorite TV shows. Deal?
More Veggie Pastas
The recipe
All-In Sunday Veggie Pasta
This all-in sunday veggie pasta is meant for those lazy Sunday evenings when all you want is a quick bowl of cheesy, comfort food.
- Serves 4 Portions
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Ingredients
- 1 1/2 cups Fusilli (Dry Pasta)
- 2 tablespoons Olive Oil
- 1 tablespoon Garlic (minced)
- 1 cup Button Mushrooms (sliced)
- 1/2 cup Cherry Tomatoes
- 3/4 cup Spinach (roughly chopped)
- 2 tablespoons All Purpose Flour (or Maida)
- 1 1/2 cups Milk
- 1 teaspoon Chili (Flakes)
- 1 cup Barilla’s Basilico Sauce
- Salt and Pepper (to taste)
- 1/2 cup Cheddar Cheese (grated)
- A few sprigs Basil (Fresh)
Method
- 1
Cook pasta according to package instructions, until al dente.
- 2
In a pan, heat olive oil and garlic. Stir fry for a minute and add the sliced mushrooms. Switch the heat to high and saute mushrooms till golden brown on both sides.
- 3
Add flour and cook for a minute. Pour milk in slowly while stirring continuously to avoid lumps. Keep stirring (use a whisk if you like to make sure the flour mixes well with the milk) and bring this to a boil. The sauce will start to thicken.
- 4
Reduce heat and add the cherry tomatoes. Cook for 3-4 minutes and add the pasta sauce, chili flakes, salt and pepper. Mix well.
- 5
Stir in the pasta and spinach till the sauce coats the pasta evenly. Add some more milk and stir if the sauce is too thick.
- 6
Top with grated cheese, and cover and cook for 3-4 minutes till the cheese melts and the sauce starts bubbling.
- 7
Switch off the flame, and sprinkle with fresh basil and extra virgin olive oil. Serve hot.
Notes
I highly recommend Barilla’s Basilico sauce because of the flavor it adds to the dish It’s important not to overcook the pasta as it will cook in the sauce as well If you don’t have cheddar, substitute with any other cheese you like
Nutrition
- Calories 507 kcal
- Carbohydrates 32 g
- Protein 13 g
- Fat 37 g
- Saturated Fat 11 g
- Cholesterol 33 mg
- Sodium 580 mg
- Potassium 333 mg
- Fiber 1 g
- Sugar 6 g
- Vitamin A 908 IU
- Vitamin C 9 mg
- Calcium 219 mg
- Iron 1 mg
Common questions
1. What veggies can I add to this pasta?
This totally depends on your preference and what you have available in your fridge. I have added mushrooms, cherry tomatoes, and spinach. But you could capsicum, bell peppers, zucchini, broccoli, etc.
2. What is the best pasta for this recipe?
I have used regular Fusilli Pasta for this dish, but you can use any type that’s available to you. You can even use no-cook pasta if you can find it, however the cooking time for that will vary. So be mindful of that.
3. Which is the best cheese for this veggie pasta?
I have used cheddar cheese as me and my really love the taste and texture it adds to this veggie pasta. However, any cheese tastes amazing in this dish, so you can use any type of cheese you prefer. Processed cheese works as well.
