Rainbow Pasta And Veggie Bake Recipe
Fusion cuisine · 550 calories
About this recipe
A hearty and diabetic-friendly dinner featuring rainbow pasta, fresh vegetables, and a creamy, flavorful sauce. Perfect for solution seekers looking for a balanced and satisfying meal.
Ingredients
- 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
- 450G Pack'D Organic Broccoli Florets
- 500 G Jack'S Cauliflower Florets
- 545G Birds Eye Petits Pois
- - Cooks & Co Sliced Mushrooms
- 450G Northern Pasta Co. Fusilli, 450G
- 200 G Authentic Greek Yogurt
- 250 Ml Lucys Dressings Classic Vinaigrette Dressing
- 400 Ml Coconut Merchant Organic Coconut Cream
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. Cook 1 cup of fusilli according to package instructions. Drain and set aside.
- 3. In a large mixing bowl, combine 1 cup of steamed broccoli florets, 1 cup of steamed cauliflower florets, 1 cup of diced carrots, 1 cup of peas, and 1 cup of sliced mushrooms.
- 4. In a separate bowl, whisk together 1 cup of greek yogurt, 1/4 cup of vinaigrette, and 1 cup of coconut cream until smooth.
- 5. Add the cooked pasta and the sauce mixture to the bowl of vegetables. Mix thoroughly to coat everything evenly.
- 6. Transfer the mixture to a 9 x 13-inch baking dish and spread it out evenly.
- 7. Bake in the preheated oven for 40 minutes, or until the top is slightly golden and the dish is heated through.
- 8. Remove from the oven, let it cool for a few minutes, and serve warm.