Cheesy Vegetarian Pasta
Indulge in the ultimate comfort food with this Cheesy Vegetarian Pasta, a quick and easy weeknight dinner that's brimming with flavor and wholesome ingredients. Al dente pasta is coated in a luscious, creamy tomato sauce infused with garlic, onions, and a medley of vibrant vegetables like red bell peppers, zucchini, and spinach. The addition of mozzarella and Parmesan cheeses creates an irresistibly gooey texture, while hints of oregano and red chili flakes add a subtle kick. Ready in just 40 minutes, this hearty vegetarian dish makes for a satisfying meal that’s perfect for the whole family. Garnished with fresh basil, it's a pasta recipe you’ll come back to time and time again! Keywords: cheesy vegetarian pasta, creamy tomato sauce, easy weeknight dinner, meatless pasta recipes, vegetarian comfort food.
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Recipe Information
Ingredients
- 400 grams pasta (penne or fusilli)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 100 grams spinach leaves, roughly chopped
- 400 grams canned diced tomatoes
- 200 milliliters heavy cream
- 150 grams mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil leaves, chopped
- 4 liters water (for boiling pasta)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set both aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Add the diced red bell pepper and zucchini to the skillet. Cook for 5-6 minutes while stirring occasionally, until the vegetables are slightly softened.
Stir in the canned diced tomatoes, dried oregano, red chili flakes, salt, and black pepper. Cook for 5 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and stir in the heavy cream. Add the spinach leaves and cook for 2-3 minutes until the spinach wilts and the sauce is creamy.
Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Turn off the heat and stir in the shredded mozzarella cheese and grated Parmesan cheese. Mix well until the cheese melts into the sauce.
Garnish with freshly chopped basil leaves before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 8.7 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
