Best Veggie Pasta Pie Recipes

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VEGGIE POT PIE PASTA WITH OPTIONAL CHICKEN ADD-IN



Veggie Pot Pie Pasta with Optional Chicken Add-In image

Vegetarian comfort food at its finest, this versatile pasta dish comes together quickly and makes a complete (and completely delicious) meal in and of itself. Meat-eaters can add chicken; vegetarians will love it just the way it is.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 16

Salt and pepper
3/4 pound fiori pasta (can also use penne or another short tubular pasta)
3 tablespoons unsalted butter
1 small yellow onion (minced (about 1 cup))
1/2 stalk celery (diced small (about 1/4 cup))
2 carrots (diced medium (about 1 cup))
1/4 small butternut squash (diced medium (about 1 cup))
1 large clove garlic (minced (about 2 teaspoons))
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 cup all-purpose flour
2 cups vegetable broth
1 cup frozen peas
Additional kosher salt plus freshly ground black pepper to taste
If including chicken (also add ...)
1/2 cup diced

Steps:

  • Place a large pot of salted water over high heat and bring to a boil. Cook pasta to al dente, per package instructions. Drain and set aside.
  • Meanwhile, in a large saute pan, melt butter over medium heat. Add onion, celery, carrots, and butternut squash and cook until onion is translucent and the rest of the vegetables are tender, about 7 minutes.
  • Add garlic, thyme, and 1/2 teaspoon salt and saute for another minute, stirring frequently.
  • Sprinkle in flour and cook, stirring constantly, for one minute. Continuing over medium heat, slowly add broth, stirring constantly, and bring to a boil. Reduce heat to medium-low and simmer until the mixture thickens, stirring frequently, about 5 minutes.
  • Stir in pasta and peas.
  • Taste and add additional salt along with freshly ground black pepper, to taste.
  • To add meat, scoop about 1 1/2 cups pasta mixture to a separate pan over low heat. Gently mix in 1/2 cup diced, cooked chicken per serving and cook until the entire mixture is heated through.
  • Serve immediately.

VEGGIE PASTA PIE



Veggie Pasta Pie image

This is especially good when all of the veggies and herbs are in season. I've served this for a weekend breakfast, ladies lunch and even dinner. When served for dinner I grilled chicken breasts. Possible you could cook diced chicken right on top of the pie but I haven't tried it. You may use the lower fat versions of any or all of the cheeses with good results.

Provided by racrgal

Categories     Breakfast

Time 1h5m

Yield 6 pieces, 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup onion, chopped
4 garlic cloves, minced
3 cups cooked linguine
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
1 1/2 teaspoons oregano, minced if fresh
1 1/2 teaspoons basil, minced if fresh
1/4 teaspoon fresh ground black pepper
1 cup ricotta cheese
1/4 cup parmesan cheese, grated
1 egg, lightly beaten
3 medium tomatoes, sliced
3 cups zucchini, sliced
1 1/2 ounces mozzarella cheese, shredded

Steps:

  • Preheat oven to 375. Spray 8" springform pan or cake pan with nonstick cooking spray.
  • Heat oil in small skillet. Add onion and garlic. Cook over med heat until onion is transparent.
  • Place onion and garlic mixture in medium bowl. Mix in linguine, parsley, lemon juice, pepper 1/2 teaspoon each oregano and basil.
  • In small bowl combine ricotta, 2 tablespoons of the parmesan cheese, egg and remaining oregano and basil. Stir into linguine mixture.
  • Place half the linguine mixture in prepared pan.
  • Using half of each, place a layer of tomato, then a layer of zucchini.
  • Layer remaining linguine mixture.
  • Top with a layer of tomato and a layer of zucchini.
  • Sprinkle with mozzarella and remaining parmesan cheese.
  • Cover with foil.
  • Bake 35 minutes. Remove foil and bake another 5 minutes to melt and toast the cheese. Let stand 10 minutes before cutting.
  • If you prefer your veggies a little on the crunchy side just reduce the cooking time.

Nutrition Facts : Calories 290.6, Fat 12.1, SaturatedFat 5.8, Cholesterol 65.4, Sodium 166.9, Carbohydrate 31.6, Fiber 3.3, Sugar 4.6, Protein 14.7

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