Cheezy Summer Pasta

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This is a great recipe when you need to clean out your fridge! I just chopped up whatever veggies I had lurking deep in the crisper, mixed it with my go-to cheeze sauce, and threw in my fav cooked pasta. Add some chickpeas or beans if you are looking to amp up the protein. I love using Kamut or brown rice pasta because it’s high in protein. I can see this recipe working with many different ingredients, so have some fun and play around with it…you really can’t screw it up. Well, there was that one time when I…oh, never mind.

Yield
4 servings
Prep Time
10 Minutes
Cook time
17 Minutes
Total Time
27 Minutes

Ingredients:

For the Cheeze Sauce
For the sautéed vegetables:
  • Roughly 4 cups chopped vegetables (I used 1 zucchini, 1.5 bell peppers, 2 cups grape tomatoes, 2-3 cups kale leaves)
  • 2 tsp olive oil, for sautéing
  • Herbamare or kosher salt + black pepper, to season
  • 1-2 tbsp Earth Balance to stir in (optional)
For the pasta
  • Roughly 3 cups uncooked pasta (I used Kamut Rotini)

Directions:

  1. In a food processor, add all cheeze sauce ingredients and process until smooth.
  2. In a large skillet, add chopped onion and cook over medium heat for about 6-7 minutes. Add minced garlic and cook for another minute. Next, add the rest of the chopped vegetables and cook for about 10 minutes on medium heat.
  3. Meanwhile, cook your desired pasta according to package directions. Drain and rinse with cold water.
  4. Add cheeze sauce to cooked veggies in the skillet and stir well. Finally, add drained pasta and stir again until combined. Stir in a tablespoon of Earth Balance if desired (I love doing this!). Heat and serve immediately. Makes about 6-7 cups. Pasta tastes best served immediately warm. If reheating, add a splash of non-dairy milk as the sauce tends to dry out in the fridge.

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