Creamy Vegetable Pasta Sauce Recipe Recipe For Meatloaf

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CREAMY VEGETABLE PASTA



Creamy Vegetable Pasta image

This creamy vegetable pasta dish is loaded with roasted red peppers, and yellow squash, and zucchini! The Fontina cheese sauce makes it creamy and a crowd pleasing dinner!

Provided by aseasonedgreeting

Categories     Main Dish

Time 40m

Number Of Ingredients 1

2 and 1/2 cups dry penne pasta1 zucchini, diced1 red pepper, seeded and diced 1 yellow squash, dicedOlive Oil 2 cloves garlic, grated 2 tablespoons butter2 tablespoons all-purpose flour 1 and 1/2 cups half & half1/3 of the boiling pasta water reserved8oz block of Fontina cheese, grated1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon garlic powder

Steps:

  • Heat the oven to 425 degrees. Pour all of the diced veggies onto a large baking sheet, drizzle with olive oil and bake for 25 minutes.
  • While the veggies roast, bring a large pot of water to boil and cook pasta. Carefully reserve 1/3 cup of the boiling water for the cheese sauce.
  • While the pasta cooks, prepare the cheese sauce. First, melt 2 tablespoons of the butter and add in the grated garlic, cook for about 1 minute then add the 2 tablespoons of flour and whisk to combine. Slowly pour in the 1 and 1/2 cups of half & half and cook over medium heat for 2-3 minutes until slightly bubbly. Season with the salt, pepper, and garlic powder.
  • Next, reduce heat to low and pour in all of the grated Fontina cheese. Whisk to melt the cheese into the sauce, adding in some of the reserved pasta water if the sauce needs to be thinned.
  • To assemble, pour the cooked penne into the cheese sauce, then add in the roasted veggies. Serve and enjoy!

VEGETABLE PASTA SAUCE



Vegetable Pasta Sauce image

A cousin of mine in Minnesota was the first one in our family to make this meatless spaghetti sauce. She passed down the recipe to various relatives over the years, and it's become a mainstay in my family. With its veggies and great garlic and herb flavor, you don't miss the meat in this thick sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12-14 servings.

Number Of Ingredients 17

1 large onion, chopped
1 large green pepper, chopped
2 celery ribs, chopped
2 tablespoons olive oil
1 can (6 ounces) pitted ripe olives, drained and sliced
6 garlic cloves, minced
4 teaspoons beef bouillon granules
1 cup hot water
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 jar (6 ounces) sliced mushrooms, drained
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon salt, optional
1/2 teaspoon pepper
Hot cooked pasta

Steps:

  • In a Dutch oven, saute the onion, green pepper and celery in oil until vegetables are tender. Add olives and garlic; cook 1 minute longer. , Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with pasta.

Nutrition Facts : Calories 77 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 631mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

CREAMY VEGETARIAN PASTA SAUCE



Creamy Vegetarian Pasta Sauce image

This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.

Provided by Anonymous

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 4

Number Of Ingredients 13

1 (12 ounce) package penne pasta
2 tablespoons olive oil
1 zucchini, sliced
1 red bell pepper, sliced
1 cup sliced fresh mushrooms
6 ounces frozen chopped spinach, thawed and drained
2 tomatoes, chopped
3 cups vegetable broth
7 ounces sour cream
1 tablespoon tomato paste
salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 77.1 g, Cholesterol 21.9 mg, Fat 20.2 g, Fiber 7.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 487.9 mg, Sugar 10 g

VERONICA'S VEGGIE MEATLOAF WITH CHECCA SAUCE



Veronica's Veggie Meatloaf with Checca Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper
3/4 cup lentils (about 5 ounces)
3 cups reduced-sodium vegetable broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1 celery rib, sliced
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 ounces fresh baby spinach leaves (about 4 cups)
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced

Steps:

  • For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
  • For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
  • In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
  • Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

VEGETARIAN PASTA SAUCE



Vegetarian Pasta Sauce image

Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." -Jerry Tamburino Sacramento, California

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 19

3 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
2 tablespoons olive oil
5 garlic cloves, minced
3 medium zucchini, chopped
3 medium yellow summer squash, chopped
3 medium tomatoes, chopped
1 medium eggplant, peeled and cubed
1/2 pound sliced fresh mushrooms
2 cans (28 ounces each) Italian crushed tomatoes
1 can (6 ounces) tomato paste
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
2 tablespoons minced fresh rosemary
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 705mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 5g protein.

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

CREAMY VEGETABLE PASTA



Creamy Vegetable Pasta image

Make and share this Creamy Vegetable Pasta recipe from Food.com.

Provided by plannermom

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 large red pepper, cut into strips
1 medium zucchini, sliced
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1/2 cup light cream cheese spread
1/2 cup nonfat milk
2 tablespoons grated parmesan cheese
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
7 ounces spaghetti, cooked, drained

Steps:

  • COOK and stir vegetables in hot oil in large skillet on medium heat until crisp-tender.
  • ADD cream cheese spread, milk, Parmesan cheese and seasonings; mix well. Reduce heat to low; cook until cream cheese is melted, stirring frequently.
  • DRAIN hot spaghetti; place in large bowl. Add sauce; toss to coat.

Nutrition Facts : Calories 305.6, Fat 8.7, SaturatedFat 3.4, Cholesterol 14, Sodium 267.9, Carbohydrate 45.1, Fiber 3.2, Sugar 5.4, Protein 12.2

VEGETABLE CREAM SAUCE



Vegetable Cream Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield about 2 cups

Number Of Ingredients 6

1 can (10.75-ounces) condensed cream of broccoli soup
3/4 cup whole milk
1 1/2 cups shredded sharp Cheddar
2 tablespoons chopped fresh chives
1/2 teaspoon minced garlic
Salt and pepper

Steps:

  • Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.

CREAMY VEGETABLE PASTA



Creamy Vegetable Pasta image

This is a recipe from the Kraft website that is very tasty! I have changed the recipe a bit though - using whole wheat pasta, adding crab meat, adding garlic, etc. The first time I made this, the whole wheat pasta seemed to soak up the sauce and we really like saucy pasta. So in my version I have also doubled the milk and cream cheese, so if you like less sauce you can cut both of those in half. This is also pretty low fat/low calorie and full of veggies so it's very filling! Enjoy!

Provided by soxfan28

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

7 ounces whole wheat pasta shells, cooked and drained (we used bow-tie)
1 cup crabmeat
1 large red pepper, cut into strips
1 medium zucchini, sliced
1 cup fresh mushrooms, sliced
1 tablespoon olive oil
8 ounces light cream cheese
1 cup skim milk
2 tablespoons parmesan cheese, grated
1/2 teaspoon oregano
1/2 teaspoon salt
1 teaspoon garlic, minced
pepper (to taste)

Steps:

  • Cook and stir vegetables and minced garlic in hot oil in a large skillet on medium heat until tender-crisp.
  • Add cream cheese, milk, parmesan cheese, and seasoning. Mix well.
  • Add crab, mix well.
  • Reduce to low heat; cook until cream cheese is melted, stirring frequently.
  • Place cooked and drained pasta in a large bowl. Add sauce, toss to coat. (I usually just toss the pasta into the sauce pan and toss to coat).

Nutrition Facts : Calories 410.8, Fat 18.5, SaturatedFat 9.6, Cholesterol 46.5, Sodium 602.2, Carbohydrate 47.6, Fiber 5.7, Sugar 2.9, Protein 17.9

VEGETARIAN "MEAT" SAUCE RECIPE BY TASTY



Vegetarian

Here's what you need: cremini mushroom, white onion, oil, salt, pepper, garlic, dried oregano, tomato paste, crushed tomato, vegetable broth, chickpeas, fresh basil

Provided by Joey Firoben

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

10 oz cremini mushroom
1 white onion
2 tablespoons oil
salt, to taste
pepper, to taste
4 cloves garlic, minced
1 ½ teaspoons dried oregano
¼ cup tomato paste
28 oz crushed tomato, 1 can
2 cups vegetable broth
15 oz chickpeas, 1 can, drained
fresh basil, for garnish

Steps:

  • In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
  • Heat the oil in a large skillet set over medium-high heat.
  • Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes.
  • Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
  • Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
  • Add the crushed tomatoes and stir until well combined and thick.
  • Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
  • While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
  • Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
  • Shake the strainer for 1 minute to remove starches from the chickpeas. You'll know when to remove the strainer when the water has become very cloudy from the starches.
  • Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
  • Use the sauce as desired for pasta, veggie noodles, calzones, etc..
  • Enjoy!

Nutrition Facts : Calories 371 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 7 grams, Sugar 13 grams

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2020-10-11 Pre-heat your oven to 400°F. Place the whole tomatoes in a mixing bowl and add 2 tsp of the olive oil, ¾ tsp of the sea salt and a ½ tsp of the freshly ground pepper. Toss the tomatoes before slicing them in half and spreading them out on a baking tray cut side up. Cut the zucchinis lengthwise and then into ¼" slices.
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CREAMY PASTA WITH VEGETABLES - AN EASY VEGETARIAN PASTA DINNER
2019-05-01 Full details are in the recipe card below. Clean, cut and saute the vegetables. Add the oil and garlic to a saute pan and cook until garlic begins to soften. Stir the flour into the garlic and butter to form a roux (paste) Start the water for the pasta. Gradually add the milk to the butter and garlic. Stir in the cheese.
From simpleandsavory.com


20-MINUTE CREAMY LEMONY VEGETABLE PASTA SALAD - BOWL OF …
2018-03-16 Cook the pasta as directed on the box in heavily salted boiling water. Meanwhile, whisk together the mayonnaise (3/4 cup), lemon zest and juice, garlic, and olive oil (1/4 cup) in a large bowl. Season with salt and pepper to taste. 5 minutes before the pasta is finished cooking to al dente, add the broccoli florets to the water.
From bowlofdelicious.com


THE BEST VEGETABLE PASTA SAUCE - VEGGIES DON'T BITE
2022-02-14 Instructions. Chop carrots, celery and cauliflower in a food processor until chunky but not pasty. It’s best to chop separately. Put into a large bowl and set aside. If using chickpeas, chop those too. If using fresh tomatoes, chop them in the food processor. Chop garlic and add to a sauté pan with the white wine.
From veggiesdontbite.com


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