PP Spring Vegetable Pasta Bake

Chef: Brittany Jaroudi, The Jaroudi Family

Makes: 6 Servings

Prep Time: 10 min

Cook Time: 40 min

Total Time: 50 min

INGREDIENTS

• 12 oz pasta uncooked (we like whole-wheat or eikon)

• 10 oz cherry tomatoes

• 6 o chopped raw asparagus (around ¾ c)

• 6 oz chopped raw broccoli (around ¾ c)

• 2 c vegetable broth

• 2 c non-dairy milk (unflavored/unsweetened)

• 2 T nutritional yeast

• 1 T Italian seasoning

• 1 t white miso

• Fresh lemon slices

DIRECTIONS

1. Preheat oven to 425 degrees

2. In a 9” x 13” pan add in all ingredients except the lemon slices.

3. Stir well until all ingredients are coated well.

4. Wrap with tin foil.

5. Bake for 20 min-give creamy pasta a stir and cook for another 20 min

6. Make sure you check on the pasta – overcooking will cause it to be gummy.

7. Squeeze lemon over pasta before serving.

TIP

1. Change up the vegetables: zucchini, cauliflower, yellow squash, peas, and green beans.

Brittany Jaroudi runs a plant-based cooking YouTube channel named The Jaroudi Family. She has developed hundreds of delicious, easy, and family-friendly recipes focused on a whole food plant-based lifestyle. She has an M.Ed. in education and a certificate in plant-based nutrition from T. Colin Campbell Center for Nutrition Studies. Currently, she is the co-leader of the Pittsburgh Plant-Based Support Group in partnership with PlantPure Communities offering free nutrition education classes and cooking courses. Follow Brittany at The Jaroudi Family, YouTube, Facebook, Pinterest, Instagram.