Veggie Penne Pasta Vegetarian or Vegan too!

Veggie Penne Pasta

8oz of Penne Pasta

1 T oil

1 med white onion cut in half and then thinly sliced

2 Zucchini cut in half lengthwise and then sliced

2 yellow squash cut in half lengthwise and then sliced

1 prepackaged box of fresh sliced mushrooms

4 cloves garlic, minced or pressed

1 T flour

1 t Italian Spice

½ t red pepper flakes

1 c vegetable broth

1 8 oz Philadelphia cream cheese.

1 head of spinach, washed with most of the stems chopped off.

1 cup Parmesan Cheese

Cook pasta according to directions on package, drain and return to cooking pan.

Wash and chop up all veggies before starting cooking them.

Put oil in pan for cooking veggies

Put Onions in first, after 2 mins add garlic and then zucchini, squash and mushrooms.

Heat over to 375 degrees F

Once vegetables are tender crisp add flour and seasoning stirring for 1 more min.

Stir in broth another min of stirring

Add in cream cheese and stir until melted.

Add spinach to pasta then vegetable mixture and mix together.

Spray 5 quart casserole dish. Add pasta vegetable mixture top with parmesan cheese.  Bake for 10 mins or until cheese is melted.

As it stands this is a vegetarian meal.  To make it healthier use whole gain pasta, canola oil instead of Oil Oil, and you can use Neufchatel Cheese (1/3 fat Phily Cream cheese) instead of regular cream cheese.

I haven’t tried Vegan yet … but to make this Vegan; I saw some Vegan cream cheese and I am looking up Vegan Alfredo recipes. Maybe top with Vegan cheese or regular bread crumbs for a different texture.  Will try that next time I make this. 

Enjoy!