Tuesday, November 20, 2012
Veggie Pasta (AKA Adult Mac and cheese)
serves about 12 as a side dish
1 lb pasta
1 small zucchini, coarsely chopped
½ onion, diced
About a dozen mushrooms, coarsely chopped
1 cup frozen peas
½ cup sliced sundried tomatoes
Garlic – either a couple tablespoons chopped, or a dozen or so cloves of roasted garlic, whole
2 teaspoons Italian Seasoning
1 box butternut squash soup
4 oz Brie cheese, rind removed and cubed into ½ pieces
4 oz extra sharp cheddar, cubed into ½ inch pieces
1 cup panko or bread crumbs
Boil the pasta, cook till al dente – don’t overcook as it will cook more in the oven.
Sauté the mushrooms, coarsely chopped, and onion for 3-4 minutes. Add in the coarsely chopped zucchini and cook for another couple minutes. Remove from the heat.
Combine the pasta, zucchini, onion, mushrooms, peas, sundried tomatoes and garlic on a large bowl. Mix in the butternut squash soup a little at a time, you want it to be saucy, but not soupy. Also mix in the seasoning – add salt and pepper to taste. Once this is all combined, it should be fairly cool – at this point stir in the cubed cheese – you do not want it to melt yet! Transfer to a casserole, top with bread crumbs and spray with cooking spray.
Cook @ 350 until hot all the way thru – about 20-30 minutes, you can broil the top for a few minutes at the end. There will be little pockets of melty cheese.