Mix the veggie mixture into the cooked pasta and add in your cheese and milk. At this point you can go ahead and eat right away or you can put it in a casserole dish, top with cheese and gluten free panko (optional) and bake at 350 for 30-45 minutes. As a time saver during the week I will prep this meal on Sunday and put the casserole dish in the fridge. Then during the week I can just pop it in oven for an easy weeknight meal!
How do you take a childhood classic and turn up the nutrient factor? You add in veggies!
1 package Gluten Free Pasta (I love Ancient Harvest Quinoa Pasta)
1 bag of frozen butternut squash
1 bag frozen chopped spinach
1 bag frozen artichoke
1 small onion
2 cloves garlic
1/2 cup coconut or almond milk
1 cup cheese
1 tbs of olive oil
1/4 cup gluten free panko (optional)
Start by preparing your pasta. When it is ready drain it and then return it to the pot. Defrost the squash, artichoke and spinach. While those are defrosting chop your onion and garlic and saute them in the olive oil until they are translucent. Place the squash, artichoke and spinach into a food processor and pulse until they are finely chopped. Add the veggies to the pan and heat through.