I wanted to make a version of Daniel Tiger's "Veggie Spaghetti" with a different pasta noodle. I have this recipe from 2020: Veggie Spaghetti. However, I wanted to try this new recipe to see if it would fit my criteria a little better. I decided to go with Cellentani Noodles because that's the best that Walmart had, but I'm super tempted to go to Trader Joes and see what they have for me there.
Veggie Cellentani
Source: Inspired Taste
12 ounces (340g) spaghetti or pasta of choice
4 tablespoons olive oil
1 cup (140g) chopped onion
2 medium zucchini, chopped
2 medium yellow squash, chopped
8 oz. mushrooms, sliced (baby bella)
3 garlic cloves, minced, about 1 tablespoon
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28oz) can whole peeled tomatoes
One (12oz) jar roasted red peppers, drained and cut into 1/2-inch pieces, about 1 cup
2 tsp soy sauce
5 cups (226g) spinach leaves
Handful of fresh basil leaves, plus more for serving
Salt and fresh ground black pepper
Parmesan cheese
Directions:
Make Vegetable Pasta Sauce
1.Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
2.Add the zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt, then cook, stirring occasionally, until softened but still with some crunch, 5 to 8 minutes.
3.Stir in the tomato paste and cook another minute.
4Add the roasted red peppers, tomatoes, and mushrooms. Bring to a low simmer and cook until the liquid has thickened and reduced by half, about 10 minutes. As the sauce cooks, use a spoon to break the whole tomatoes into smaller pieces for a chunky sauce.
Make Veggie Pasta
1.While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
2.Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed.
3.Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
Tips
Storing: Leftover veggie spaghetti lasts in an airtight container in the fridge for up to 4 days. You can also make the sauce and store it in the refrigerator for 4 days before tossing it with the pasta. Freeze the sauce for up to 3 months. Thaw overnight in the fridge before reheating and tossing with freshly cooked pasta.
1.Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
2.Add the zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt, then cook, stirring occasionally, until softened but still with some crunch, 5 to 8 minutes.
3.Stir in the tomato paste and cook another minute.
4Add the roasted red peppers, tomatoes, and mushrooms. Bring to a low simmer and cook until the liquid has thickened and reduced by half, about 10 minutes. As the sauce cooks, use a spoon to break the whole tomatoes into smaller pieces for a chunky sauce.
Make Veggie Pasta
1.While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
2.Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed.
3.Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
Tips
Storing: Leftover veggie spaghetti lasts in an airtight container in the fridge for up to 4 days. You can also make the sauce and store it in the refrigerator for 4 days before tossing it with the pasta. Freeze the sauce for up to 3 months. Thaw overnight in the fridge before reheating and tossing with freshly cooked pasta.
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