One Pot Vegetarian Mini Macaroni
Super duper delicious One Pot Vegetarian Mini Macaroni dish to be enjoyed for lunch or dinner. This dish is loaded with flavors, vegetables, creamy sauce and tons of cheese. I’m not going to say it’s the most healthiest dish, but indulging once in a while does no harm to one.
I just love Fridays ….even though I’m home right now with my kids I feel like I’m super busy all the time. Friday’s don’t mean so much to me like they us too when I was working a full-time job. Now everyday is busy …..but for some reason Friday feels like one of those days that I can complete all work by 5 o’clock and let the kids enjoy themselves with their friends and just make a huge pot of macaroni for the whole fam! 🙂
This is super simple and perfect if your running out of time to prepare a full lunch or dinner. Look no further this dish is your quick and easy and absolutely delicious dish prepared in 30 minutes of less. A complete meal to be enjoyed by the whole family and friends for lunch, dinner or brunch.
Be sure to check out many more delicious and quick recipes: Ginger Coconut Spinach Linguine, Veggie Black Bean Enchiladas-How to make Veggie Enchiladas Recipe, Creamy Veggie Rainbow Tortellini and Skinny Veggie Fettuccine.
One pot Vegetarian Mini Macaroni
Ingredients
- 8 ounce Mini Macaroni (uncooked)
- 1 cup - White Mushroom - sliced
- 1 cup - mix Red/Green Bell Pepper - thinly sliced
- 1 cup - Spinach - chopped
- 1 medium - Onion - thinly sliced
- 4-5 - Garlic Cloves - minced
- 2 cups - Marinara Sauce (pasta sauce is also good)
- 4 cups - low sodium Vegetable Broth
- 1 tsp - Red Chili Flakes
- 1/2 tsp - Red Chili Powder
- 1 tsp - Dry Italian Seasoning
- 2 tbsp. - Pesto sauce ( I used store bought)
- Salt to taste
- 1 tbsp. - Sugar (optional)
- 2 tbsp. - Olive Oil
- 1/4 cup - Heavy Whipping Cream
- 1/2 cup - Mozzarella Cheese
- Additional Grated or Shredded Parmesan Cheese for serving
Instructions
Heat up a large pot, add in olive oil once hot add in onions and garlic stir and cook till onions slightly pink and the raw aroma of garlic is gone. Now add in all vegetables - mushroom, bell peppers and spinach. Add in uncooked macaroni, vegetable broth, marinara sauce, salt to taste, red chili flakes, Italian seasoning and red chili powder. Give it all a good stir and cover and cook until it comes to a boil.
Continue to cook for 5-7 minutes, in between give it a good mix. Now add in pesto sauce, whipping cream and mozzarella cheese mix and let it cook for another 5-10 minutes until vegetables are tender and macaroni is cooked. Liquid in the pasta will evaporate so if additional water is needed then add. Once pasta and veggies are tender remove from heat.
Let pasta stand for a few minutes to cool; this will help to thicken up the sauce. Add additional salt and pepper as desired and garnish with parmesan cheese before serving.
Notes
Vegetables are optional or can be substituted of your choice.
Heavy whipping cream is optional or can be substituted with coconut milk for a healthy option.
Mini Macaroni can also be substituted with your choice of pasta.
