Loaded Veggie Pasta

Loaded Veggie Pasta

  • 1 tbsp extra virgin olive oil
  • 1/2 large yellow onion, diced
  • 7 large mushroom caps, chopped
  • 1 frozen bag of veggie spirals (carrot), left out at room temp for at least an hour
  • 2 cloves minced garlic
  • 2 cups broccoli florets
  • 1 medium squash, sliced and quartered
  • 2 Goya Sazon seasoning packets (orange packets)
  • 1 can petite diced tomatoes (14.5 oz can)
  • 17.6 oz bag Capunti pasta (or whatever pasta you like/have on hand)
  • 1/2 cup vegetable broth
  • 1/2 cup heavy whipping cream
  • 2 tbsp chopped fresh basil
  • 1 cup shredded mozzarella cheese
  • 1 cup freshly grated parmesan cheese

In a large pan, heat 1 tbsp extra virgin olive oil over medium heat. Add in the onions and saute’ for 5 minutes until onions begin to soften. Then, add in the broccoli, mushrooms and squash and saute’, mixing frequently for another 5 minutes. Add in the veggie spirals and mix for 5 minutes until softened and incorporated with other veggies. Add in minced garlic and saute’ for 2 more minutes.

Add 1/2 cup vegetable broth.

Add 2 packets of Sazon seasoning.

Add 1/2 cup heavy whipping cream.

Add 1 cup of shredded mozzarella cheese.

Add 1 cup freshly grated parmesan cheese.

Mix to incorporate and let simmer for 2-3 minutes.

Add your cooked and strained pasta directly into your sauce/veggies. Mix to incorporate. Plate and then sprinkle with freshly chopped basil for garnish. Enjoy!

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