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

http://myfoodforthesoul.com/one-pot-vegetarian-mini-macaroni/