Easy-Cheesy Veggie Pasta
Does it get better than an easy, dairy dinner that comes together in one pot? I don’t think so either!
- 4 Tbsp olive oil, divided
- 1 large onion, diced
- 2 tsp kosher salt, divided
- 1 eggplant, diced
- 1 zucchini, diced
- 1 red pepper, diced
- 4–6 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1⁄2 tsp ground mustard
- 1⁄2 tsp ground black pepper
- 1 lb (450 g) pasta (I used penne)
- 3 cups milk
- 11⁄2 cups water
- 11⁄2–2 cups shredded mozzarella cheese
Heat 2 Tbsp oil in a large pot over medium heat. Add onions and 1 tsp salt and stir to combine. Cook for about 5 minutes, until softened. Add eggplant, zucchini, pepper, garlic, basil, oregano, and mustard. Continue to cook for 15–20 minutes, until vegetables are soft and fragrant.
Add remaining 2 Tbsp oil, 1 tsp salt, and black pepper, followed by the pasta, milk, and water. Cover pot and bring to a boil.
Once boiling, reduce heat to low and simmer for about 15 minutes, until liquid has absorbed and pasta is cooked through. Stir in mozzarella cheese until melted. Serve immediately.
Plan Ahead: Pasta can be prepared the night before or earlier in the day. For best results, prepare until pasta is cooked, then heat it up and add the cheese just before serving.
(Originally featured in Family Table, Issue 714)
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