But because I’m me (and, well, because I had to eliminate dairy since then) I can never leave good enough alone. So I’ve nudged this One-Pot Pasta Primavera recipe here and tweaked it a bit there, making it – in my opinion – even more delicious, while also simplifying the ingredients list a bit. Win-win!

Even though it’s been a few years since the one-pot pasta craze hit, I still find it to be such a brilliant (and tasty) way to get dinner on the table, fast. Throw it all in to one big pot – liquid, veggies, pasta and all – and cook. While you stir, the sauce gets thicker, the pasta turns tender, and the whole pot of goodness turns into one big rib-sticking meal.

“Primavera” means spring – and this one-pot pasta recipe is all about spring. Asparagus, snow peas, a sprinkling of chives … it’s a green machine.

My original recipe called for a few glugs of heavy whipping cream to lend that signature pasta primavera creaminess. You can still do that if you like! But nowadays, I add cashew cream instead and it’s diiiiivine. And it also makes it vegan!

Either way, it’s rich and creamy and full of vibrant green veggies and if you try it, One Pot Pasta Primavera just might become one of your favorite easy dinner recipes too!

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And what flavor screams bright, sunny, summer? Lemon! Actually, lemon seems sort of springy to me. So basically, it totally works right here, right now.

This recipe is a spin-off of my other creamy lemon pasta recipe, one that I shared many years ago, one I have been craving since I went off dairy. The first recipe made use of heavy whipping cream and Parm – no bueno! So I worked on tweaking this recipe to be vegan friendly and I’ve gotta say,  I like it waaaayyyy better this way than I did the original version. For real.

The secret to that creamy sauce? You guessed it: cashews. (Note that you can totally still stick with heavy whipping cream if that’s the way you roll. Both will work. I truly think, though, that cashews are richer, thicker, and taste better. Plus: vegan!)

If you’re not familiar with cashew cream, you might find it hard to believe that the nuts on the left can be soaked then blended with a bit of water and end up looking like the creamy goodness on the right. It’s true, and it’s spectacular!

I thought this recipe would be perfect for right after Easter, because leftover ham is often a part of Easter for the carnivorous sort, and leftover ham is just peachy in this dish.

You can either mix it in to the carnivores’ portions, or simply top theirs. Either way, the vegans are happy and the carnivores are happy and everyone’s happy. Plus: lemon and summery-ness and carbs and all good things!

Pucker up!

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Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Veggie Mac & Cheese Recipe
• Ingredients
• How to Make Veggie Mac & Cheese
• What to Serve with Veggie Mac & Cheese
• More Mac & Cheese Recipes

• Jump to the full, printable recipe
• Read reviews and comments
  

The Story Behind the Recipe

This veggie mac and cheese recipe was contributed by the fabulous Gina Matsoukas of Running to the Kitchen, and she shares her story behind the recipe here.

I married a first-generation Greek. His go to comfort meal is “pita” (basically Spanikopita and every other variation of it) that his mom would make from scratch every week, not a simple thing like American meatloaf or some creamy casserole. Despite the fact that I love being in the kitchen and cooking, made-from-scratch phyllo dough and Greek dishes that try and compete with my mother-in-law’s are just not something I’m willing to do.

So for (almost) 10 years now, when I want to make a dinner I know he’ll love, my go-to is mac and cheese, the one “true” American meal he actually likes.

Why You’ll Love This Veggie Mac & Cheese Recipe

Well, first of all, it’s SO easy to make!

This Veggie Lovers’ Stovetop Mac & Cheese recipe is literally a one-pot meal. No roux needed and not even a colander in sight.

If you have leftover cooked vegetables on hand, even better, just throw them in. If not, a simple quick steam (I used the microwave for convenience) is all you need.

One word of caution though, this is definitely a time sensitive recipe so have all your prep work done before starting and make sure the cheese is grated and ready to go.

Ingredients

• Pasta – I like whole wheat pasta to make this veggie mac and cheese a little more wholesome.
• Broccoli, carrots, cauliflower, and frozen peas – four veggies packed in! YES!
• Milk – I like whole milk for this recipe which adds a nice richness
• Garlic powder, onion powder, dry mustard, salt, and pepper – adds lovely flavor to mac and cheese.
• Gouda, sharp cheddar, and parmesan cheeses – This trio is glorious in mac and cheese, but you can use just cheddar or even swap in some gruyere.
• Breadcrumbs – makes a nice topping if you like.

How to Make Veggie Mac & Cheese

First, steam the veggies so that they’re tender.

Then, add the liquid ingredients to a large pot and stir in the pasta. Cook, stirring, until the pasta is tender and the liquid has thickened.

Stir in the cheese, and then the veggies.

That’s it! So easy, right?!

What to Serve with Veggie Mac & Cheese

• I love a good green salad with mac and cheese, but with all of the veggies in this macaroni and cheese, just a simple salad is fine!
• These soft and fluffy rolls go great with just about anything!
• Balance all those veggies with some fruit! This raspberry lemonade smoothie hits the spot, or how about a batch of green sunshine smoothies?

More Mac & Cheese Recipes

• This one’s the grand kahuna, closing in on 1000 reader comments and over 100 five-star reviews! This is indeed, in my humble opinion, the best baked mac & cheese recipe ever.
• Jalapeno macaroni and cheese is spicy, cheesy, and oh-so good.
• This stovetop butternut squash mac and cheese has cheese, winter squash, and heavy cream – seriously decadent.
• Southwest mac & cheese is an interesting twist on the comfort food! It’s a one-dish-two-ways recipe – add chicken to the carnivores’ portions.
• Here’s another veggie “Mac and cheese” recipe – I use quotes because the sauce is made entirely of sweet potatoes and butternut squash, no cheese in sight! The perfect vegan comfort food meal.
• Another dairy-free and vegan mac and cheese recipe is this luxuriously creamy cashew-based stovetop number. It is SO EASY and so good.

This veggie mac and cheese is so creamy, cheesy and decadent even meat-and-potatoes types won’t care that it’s loaded up with veggies. Although, a little sprinkling of crispy chopped bacon on top wouldn’t be the worst idea in the world if that’s your thing.

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Veggie Mac & Cheese

Do you love cheese-smothered veggies? And do you dig mac and cheese? Then this creamy, cheesy, veggie-packed mac and cheese recipe is for you. Broccoli, cauliflower, peas, and carrots join up with whole-wheat pasta plus three cheeses for comfort food with a veg-heavy twist. 

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 3 cups cauliflower florets
• 3 cups broccoli florets
• 2-3 medum carrots peeled and chopped (1 cup)
• 8 ounces whole wheat rotini or similar shape pasta
• 3 cups whole milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground mustard
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon ground black pepper plus more to taste
• 6 ounces gouda cheese shredded (about 1 1/2 cups)
• 4 ounces sharp cheddar cheese shredded (about 1 cup)
• 2 ounces Parmesan cheese shredded (about 1/2 cup)
• 3/4 cup frozen peas
• 1-2 tablespoons breadcrumbs for topping
• Red pepper flakes for garnish optional

Instructions

• Steam the veggies. Fill a large pot with about 1 inch of water. Set a vegetable steamer inside and set over high heat. Place the veggies on the steamer. (If you don’t have a vegetable steamer, just place the vegetables directly in the water). Cook, covered, until the vegetables are lightly tender, 2-3 minutes. Remove from heat and drain in a colander. Set aside. You can also steam the veggies in the microwave by adding them to a microwave-safe bowl along with about 1/4 cup of water. Top with a microwave-safe plate and cook on high for about 3 minutes, until the veggies are tender. Be careful when removing the plate – lots of steam will escape!
• Make the mac and cheese. (Note: Have all of your cheeses grated and ready at this point!) Place the milk, pasta and seasonings in a medium stock pot (you’ll want a pot with high sides because you’ll be adding everything to this pot later) over medium-low heat.
• Stirring often so pasta doesn’t stick, cook until pasta is al dente (time will vary by brand/shape) and milk starts to thicken.
• Remove the pot from heat. Slowly sprinkle in the grated cheese, stirring constantly, until melted.
• Add the vegetables and stir gently until everything is well combined and coated in the milk and cheese sauce. Season to taste with more salt and pepper, if desired.
• Serve. Spoon into bowls and top with a sprinkling of breadcrumbs and/or red pepper flakes.

Notes

Meat option:

Top individual servings with cooked, chopped bacon.

Recipe contributed by Gina Matsoukas of Running to the Kitchen

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At first glance, peas don’t seem like they’d be a great source of protein. They seem like a veggie – like any other veggie. Healthy, sure. But not necessarily protein-rich.

Did you know, though, that peas are actually legumes? You know, like beans and lentils? (Am I the last to stumble upon this glorious little nugget of information?!)

One cup of shelled peas, in fact, has 8 grams of protein. Those unassuming, ordinary orbs are, actually, a bit of a nutritional powerhouse.

Of course, there’s no time better than spring to celebrate all that pea-riffic goodness. And this Pea Pesto Pasta Salad is full of peas. And P’s.

Yes peas. Peas and thank you. Peas pass the …

Sorry.

So, pea pesto! Peas are a great way to bulk up your typical pesto, plus they add a nice sweetness and a bit of creaminess to boot. Not to mention that glorious green we’ve got going on.

This particular pea pesto boasts peas (of course), parsley, fresh mint, toasted pine nuts, and a good squeeze of lemon. Tossed with a nice curly pasta, the pesto clings to every nook and cranny and makes for one seriously yummy pasta salad. Bonus: it’s vegan – and, if you use brown rice pasta, which I love in this, it’s gluten-free too.

And, with all that protein, it can kind of work as a meal in and of itself.

Peas out!

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Pea Pesto Pasta Salad

This easy vegan salad boasts a creamy pea pesto with parsley, mint, pine nuts, and lemon. Perfect for make-ahead lunches and potlucks.

Keyword pea pesto pasta, pea pesto pasta salad, pesto pea pasta

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 98kcal

Author Kare

Ingredients

• 1 12-ounce box fusilli pasta (white, whole wheat, or brown rice pasta are all great)
• 1/2 cup pine nuts
• 1 10-ounce bag frozen peas, thawed (about 2-1/2 cups), divided
• 1 cup fresh parsley loosely packed
• 1/4 cup fresh mint leaves loosely packed
• 2 medium cloves garlic
• 1 large lemon
• 1/4 teaspoon kosher salt + more to taste
• 1/3 – 1/2 cup extra virgin olive oil

Instructions

• Cook the pasta according to package instructions. Drain and add to a large bowl. Let cool.
• While the pasta is cooking, toast the pine nuts. Place them in a large saute pan over medium-low heat and cook, stirring constantly, until fragrant and golden, 3-4 minutes. Remove from heat and set aside.
• Zest the lemon. Reserve zest for garnish. Set the lemon and zest aside. (You’ll top the finished pasta with the zest and use the juice for the pesto).
• Make the pesto. To the pitcher of a blender, add 1/3 cup of the toasted pine nuts,  1-1/2 cups peas, parsley, mint, garlic, 2 tablespoons lemon juice from the lemon you just zested, salt, and 1/3 cup olive oil. Puree until relatively smooth, adding more olive oil if necessary until the pesto is a saucy consistency. Taste and add additional salt and lemon juice if desired.
• Pour the pesto over the pasta that’s already in the bowl. Add the remaining peas. Toss gently until the pasta is coated and the peas are distributed. Garnish with remaining pine nuts, lemon zest, and a few sprigs of parsley and mint if desired. Serve.
• Can be kept refrigerated in an airtight container for up to 48 hours.

Notes

Gluten-free option:

Use brown rice fusilli pasta.

Nutrition

Serving: 1g | Calories: 98kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 104mg | Potassium: 168mg | Fiber: 2g | Sugar: 1g | Vitamin A: 931IU | Vitamin C: 24mg | Calcium: 27mg | Iron: 1mg

The post Pea Pesto Pasta Salad (with Parsley, Mint, & Pine Nuts) appeared first on Kitchen Treaty.

I’d been trying to come up with a quinoa-based veggie patty to share with you today, and was failing. Stupid falling apart veggie burgers! So I decided to put my remaining quinoa to better use: this protein-rich, veggie-packed, party of a salad.

I used vibrant sugar snap peas along with crunchy grated carrot and a double onion-y (but not overpowering!) one-two punch: some finely chopped red onion, and a nice handful of spring chives.  In fact, if this salad wasn’t so dang colorful, I would have gone with its original name, “spring quinoa salad.” But “confetti” won out. Confetti should always win out, actually. Even if you’re vacuuming it up for years (actual confetti, not this salad).

Both my slightly vegan-averse guy and myself believe that the lightly toasted pepitas make this simple salad sing. That added little crunch adds the perfect amount of texture to each and every bite.

It takes just a few minutes to toast the pepitas in a saute pan. Definitely worth it.

This quinoa vegetable salad is terrific right after it’s tossed together, but next-day portions are even better. Totally the bee’s knees. Lunch leftover recipes = the best kinds of recipes.

More Easy Quinoa Salad Recipes

• Quinoa Tabbouleh
• Tabbouleh Hummus Mason Jar Salads
• Lemony Quinoa Chickpea Salad with Fresh Dill
• Quinoa Berry Salad

If you try and love this recipe for quinoa chickpea salad, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

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Quinoa Vegetable Salad Recipe

This light, veggie-packed, and protein-rich salad is equally perfect for potlucks, packed lunches, or super-easy dinners.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6 servings

Author Kare

Ingredients

• 1/2 cup dried quinoa about 1 1/2 cup cooked
• 2 cups sugar snap peas
• 1/2 cup raw pepitas pumpkin seeds
• 1/2 cup grated carrots about 2 small carrots
• 1/4 cup finely diced red onion about 1/4 small onion
• 1/4 cup minced chives
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Cook the quinoa according to package directions. Set aside and allow to cool.
• Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
• Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
• Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
• In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
• Taste and add additional salt and pepper if desired.
• To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.

The post Quinoa Vegetable Salad Recipe appeared first on Kitchen Treaty.

I’ve been putting my daughter in short sleeves (finally!) and attempting to apply sunscreen to her chubby little arms and the little space on the back of her neck, which is really, really difficult to do on a wriggly one-and-a-half-year-old. Training her to wear a sun hat when she wants nothing (ever!) on her head is a challenge, too.

We’re just not used to this bright yellow orb in the sky, but we welcome it. Oh, how we welcome it.

It was so warm yesterday that a nice, crisp, simple salad sounded like the perfect lunch. So I tossed together some spring veggies and topped them with a wonderful, creamy avocado ranch dressing that made me even giddier than I was already feeling.

A simple bed of spring baby greens holds sugar snap peas, sliced scallions, tender asparagus, tangy marinated artichoke hearts, and snappy radishes. A drizzle of garlicky avocado ranch and a sprinkle of sunflower seeds completes the scene.

Oh, salad weather. How we missed you so.

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Spring Veggie Salad with Creamy Avocado Ranch

A simple bed of spring baby greens holds sugar snap peas, sliced scallions, tender asparagus, tangy marinated artichoke hearts, and snappy radishes. A drizzle of garlicky avocado ranch and a sprinkle of sunflower seeds completes the scene.

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 2 as a main dish, 4 as a side

Author Kare

Ingredients

Salad:

• 1 small bunch asparagus washed and cut into 2-inch sections (about 1/2 cup chopped)
• 4 cups spring baby greens well-dried
• 3 - 4 small radishes sliced
• 1/2 cup sugar snap peas cut into 1/2-inch pieces
• 4 - 5 green onions sliced
• 1 5.5 ounce jar artichoke hearts drained
• Sunflower seeds

Dressing:

• 1 avocado about 1 cup chopped
• 2 teaspoons fresh lemon juice
• 1/2 cup Greek yogurt I use 2% for this dressing, but whole-milk Greek yogurt or sour cream would work too
• 1/3 cup milk
• 1 small garlic clove finely minced
• 1 tablespoon minced chopped scallions
• 1/4 cup minced fresh chives
• 1/4 cup minced fresh parsley
• 1/4 teaspoon dried thyme or 1/2 teaspoon fresh
• 1/2 teaspoon salt + more to taste
• Freshly ground black pepper
• Couple dashes of Tabasco sauce optional

Instructions

• Make the dressing. In a food processor, whir the avocado and lemon juice until smooth. Add the Greek yogurt, milk, and garlic and puree until completely blended. Add additional milk if you prefer a smoother dressing. Move mixture from food processor to a small bowl. Stir in the scallions, chives, parsley, thyme, salt, black pepper, and Tabasco if using. Taste and add additional salt and pepper if you like. Set aside.
• Bring a medium saucepan half-full of water to a boil. Add asparagus pieces and cook for two minutes. Meanwhile, prepare a medium-size bowl with cold water and ice. Lift asparagus out of the water and immediately plunge into the cold water. This helps keep the asparagus from cooking any longer and keeps that nice, bright green color. Lay asparagus on paper towels to drain any excess water.
• Place spring greens into a medium salad bowl. Top with asparagus, radishes, sugar snap peas, green onions, and artichoke hearts. Drizzle with ranch dressing and sprinkle with sunflower seeds. Serve.

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This pot pie pasta, though, is much healthier than anything labeled “pot pie” would seem. It isn’t packed with loads of butter and gobs of cheese. It’s inspired by one of the most classic comfort food recipes of all time – chicken pot pie – minus a huge quantity of heavy gravy, and no pastry in sight.

I mean, it’s pasta, and that’s not necessarily the healthiest thing around, sure. But you could use whole wheat pasta if you want. Otherwise, you’re looking at a whole bunch of nutrient-packed veggies, a light and flavorful pot-pie-gravy-like sauce, no pie crust (just the pasta instead), and some diced cooked chicken added at the end of the process, if you like. Plus, it only takes about 20-30 minutes to make. Not too shabby for a dish that all but yells “comfort food!”

And I’ll tell ya, I need some comfort food after that Downton Abbey finale. WHY WHY WHY?!

Pardon the segue, but seriously. WHY?!!!

I’m a little heartbroken. I’m going in for seconds.

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Veggie Pot Pie Pasta with Optional Chicken Add-In

Vegetarian comfort food at its finest, this versatile pasta dish comes together quickly and makes a complete (and completely delicious) meal in and of itself. Meat-eaters can add chicken; vegetarians will love it just the way it is.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Author Kare

Ingredients

• Salt and pepper
• 3/4 pound fiori pasta can also use penne or another short tubular pasta
• 3 tablespoons unsalted butter
• 1 small yellow onion minced (about 1 cup)
• 1/2 stalk celery diced small (about 1/4 cup)
• 2 carrots diced medium (about 1 cup)
• 1/4 small butternut squash diced medium (about 1 cup)
• 1 large clove garlic minced (about 2 teaspoons)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup frozen peas
• Additional kosher salt plus freshly ground black pepper to taste
• If including chicken also add ...
• 1/2 cup diced cooked chicken per serving (we use store-bought rotisserie chicken or rub boneless, skinless chicken breasts with olive oil, salt and pepper and grill them until cooked through)

Instructions

• Place a large pot of salted water over high heat and bring to a boil. Cook pasta to al dente, per package instructions. Drain and set aside.
• Meanwhile, in a large saute pan, melt butter over medium heat. Add onion, celery, carrots, and butternut squash and cook until onion is translucent and the rest of the vegetables are tender, about 7 minutes.
• Add garlic, thyme, and 1/2 teaspoon salt and saute for another minute, stirring frequently.
• Sprinkle in flour and cook, stirring constantly, for one minute. Continuing over medium heat, slowly add broth, stirring constantly, and bring to a boil. Reduce heat to medium-low and simmer until the mixture thickens, stirring frequently, about 5 minutes.
• Stir in pasta and peas.
• Taste and add additional salt along with freshly ground black pepper, to taste.
• To add meat, scoop about 1 1/2 cups pasta mixture to a separate pan over low heat. Gently mix in 1/2 cup diced, cooked chicken per serving and cook until the entire mixture is heated through.
• Serve immediately.

Notes

Adapted from Martha Stewart

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