VeggieLoaded Cheesy Alfredo Pasta Bake

A creamy, cheesy pasta bake filled with sautéed vegetables that adds an extra layer of nutrition and flavor. Perfect for a comforting meal without compromising your health!

Ingredients

• 2 cups whole-grain elbow pasta (GI: 42)
• 1 cup low-fat milk (GI: 32)
• 1 cup low-sodium vegetable broth (GI: 0)
• 1 tablespoon olive oil (GI: 0)
• 1 medium onion, chopped (GI: 10)
• 1 cup mushrooms, sliced (GI: 15)
• 1 cup asparagus, chopped (GI: 15)
• 1 cup bell peppers, chopped (GI: 15)
• 1/2 cup grated low-fat cheese (GI: varies; approx. 0)
• 2 tablespoons low-fat cream cheese (GI: 0)
• 1 teaspoon garlic powder (GI: 0)
• 1 teaspoon Italian seasoning (GI: 0)
• Salt and pepper to taste (GI: 0)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the elbow pasta according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
4. Add the sliced mushrooms, chopped asparagus, and bell peppers. Cook until the vegetables are tender.
5. In a separate saucepan, combine low-fat milk, vegetable broth, garlic powder, and Italian seasoning. Bring to a gentle simmer.
6. Stir in the cream cheese until dissolved, creating a smooth Alfredo sauce.
7. In a large mixing bowl, combine cooked pasta, sautéed vegetables, and Alfredo sauce, making sure everything is well-coated.
8. Transfer the mixture to a baking dish and sprinkle the grated low-fat cheese on top.
9. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven, let it cool slightly, serve, and enjoy!

Flavor Profile

This Veggie-Loaded Cheesy Alfredo Pasta Bake is creamy with a rich, savory flavor from the Alfredo sauce and a delightful mix of textures from the tender vegetables. The Italian seasoning adds a touch of warmth and depth.

Serving Size

This recipe serves approximately 4 people.

Nutritional Facts