Creamy Veggie Ground Pasta Shells

Informations supplémentaires

30 min. | 792 kcal | easy | Family, Vegetarian, Even better the next day | Printable version

1. Setup Chop the onion. Grate the zucchini. Slice the mushrooms.

2. Cook the vegtables In a pan over, medium-high heat, add a drizzle of olive oil. Cook the onions for 3-4 minutes. Add the mushrooms and cook for another 3-4 minutes. Season with salt and pepper.

3. Cook the veggie ground In the same pan, add the veggie ground and the spices. Break down the veggie ground into pieces and cook for 4-5 minutes.

4. Assemble and simmer In the same pan, add the pasta, the zucchini and mix well. Add the milk, 0.5 ^2P | 1 ^3P bouillon cube, the ketchup, and 180 ^2P | 250 ^3P ml of water. Bring to a boil. Lower the heat and cover. Cook for 15-18 minutes. Once the pasta is cooked, add the cheese and the spinach and cook for another 1-2 minutes

5. Plate your dish Serve the creamy veggie ground shell pasta. Bon appétit!

300gVeggie Ground - Original

1unitZucchini(s)

180gShells

200mlMilk 2%

100gMild Cheddar

80gCremini Mushrooms

1unitKetchup

1unitVegetable Broth Cube(s)

6gSpice Mix (garlic powder,chili powder,smoked paprika)

1unitYellow Onion(s)

60gBaby Spinach

What you need Oven-safe pan, Grater.

792 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 93g

31%

fat 24g

37%

cholesterol 59mg

20%

fiber 12g

48%

protein 55g

saturated 11g

55%

sodium 1429mg

60%

sugar 27g

trans 1g