Side Pannel
Buffalo Veggie Pasta Bake
Buffalo Veggie Pasta Bake
- Recipe Submitted by Healthy Recipes on 02/19/2014
Category: Pasta, Rice & Grains
Ingredients List
- 1/2 lb whole wheat pasta
- 1/2 tsp olive oil
- 2 cloves garlic, minced
- 1/2 large yellow onion, chopped
- 3 carrots, peeled and chopped
- sprinkle of ground black pepper
- 8 oz. baby bella mushrooms, sliced
- 1 lb Brussels sprouts, sliced (about 5 cups sliced)
- 1 Tbsp butter
- 1 Tbsp whole wheat flour
- 1 1/2 cups plain unsweetened almond milk (or other unsweetened milk of your choice)
- 2 cups grated cheddar cheese, divided (4-5 oz.)
- 1/2 cup hot sauce such as Frank”™s RedHot
- To top:
- 3-4 green onions, thinly sliced
- additional hot sauce
- 1 recipe lightened up blue cheese dressing
Directions
Preheat oven to 375 degrees. Spray a 9×13 inch baking dish.
Cook pasta in a large pot until slightly al dente. Drain and return to pot. Set aside.
Next, saute your vegetables. Heat olive oil over medium heat in a large pan. Add garlic, onion, and carrots, season with ground pepper, and saute until soft, 9-10 minutes. (The carrots will not soften up much in the oven, so you want to get them to your desired softness on the stovetop.) Add the mushrooms and saute 3 minutes more, then add the Brussels sprouts and saute another 2 minutes. Pour vegetables into the pot with the pasta and scrape pan clean.
Now prepare the roux. In the same pan, melt the butter. Stir in flour and let bubble 1-2 minutes. Stir in the milk. Simmer, stirring occasionally, until slightly thickened, 5-7 minutes. Add 1 cup of the grated cheese and stir to melt. Stir in hot sauce. Pour the mixture over the pasta and vegetables and stir to combine. Pour into the prepared baking dish and top with the remaining cup of cheddar cheese.
Bake for 25 minutes, until cheese is melted and bubbling. (If cheese starts to burn before 25 minutes, cover the top of the dish with tin foil and continue baking.)
Remove from oven and sprinkle with green onions. Serve in scoops, topped with additional hot sauce and blue cheese dressing.
Enjoy!
Cook pasta in a large pot until slightly al dente. Drain and return to pot. Set aside.
Next, saute your vegetables. Heat olive oil over medium heat in a large pan. Add garlic, onion, and carrots, season with ground pepper, and saute until soft, 9-10 minutes. (The carrots will not soften up much in the oven, so you want to get them to your desired softness on the stovetop.) Add the mushrooms and saute 3 minutes more, then add the Brussels sprouts and saute another 2 minutes. Pour vegetables into the pot with the pasta and scrape pan clean.
Now prepare the roux. In the same pan, melt the butter. Stir in flour and let bubble 1-2 minutes. Stir in the milk. Simmer, stirring occasionally, until slightly thickened, 5-7 minutes. Add 1 cup of the grated cheese and stir to melt. Stir in hot sauce. Pour the mixture over the pasta and vegetables and stir to combine. Pour into the prepared baking dish and top with the remaining cup of cheddar cheese.
Bake for 25 minutes, until cheese is melted and bubbling. (If cheese starts to burn before 25 minutes, cover the top of the dish with tin foil and continue baking.)
Remove from oven and sprinkle with green onions. Serve in scoops, topped with additional hot sauce and blue cheese dressing.
Enjoy!
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