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Cream Cheese Veggie Pasta

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Cream Cheese Veggie Pasta

Cream Cheese Veggie Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 1 cup cherry tomatoes, sliced in half
  • Shredded Cheese (optional)
  • Salt, to taste
  • 0.5 tsp garlic powder (substitute with 1 clove of crushed garlic)
  • 0.5 tsp red pepper flakes
  • 1 tsp dried Italian seasoning
  • 0.5 cup homemade marinara
  • 3 oz (85 grams) cream cheese
  • 1 cup spinach
  • 2 cup pasta (I use Rotini)
  • 1 cup corn kernels
  • 0.5 cup carrots, chopped in 1/2" pieces
  • 1 cup cabbage, chopped in 1" pieces
  • 2 jalapenos, de-seeded, chopped
  • 1 cup onions
  • 1 tbsp unsalted butter
  • Water, to cook the pasta

Method
 

  1. In a large pot of boiling water (salted), cook the pasta according to package instructions. Once cooked al dente, add chopped carrots and remove from heat. Let sit on the counter for a couple of minutes (till carrots cook), then drain. Set aside.
  2. Melt butter in a large pan and sauté the onions, jalapenos, cabbage, corn, spinach and tomatoes on high heat for a couple of minutes, till the vegetables are cooked, but remain crunchy.
  3. Stir in the cream cheese and marinara. Toss well to combine.
  4. Add seasoning - red pepper flakes, garlic powder, dried Italian herbs and salt. Adjust according to taste.
  5. Transfer to an oven-proof baking dish and top with cheese.
  6. Bake in a preheated oven at 400°F/200°C for about 10 minutes, or until the cheese is completely molten.
  7. Serve hot, topped with freshly chopped cilantro or parsley.