Creamy Baked Spaghetti
Are you craving something warm and cozy but don’t want soup? Check out this creamy baked spaghetti. It’s all the things you want in a cool Fall day- warm, nutritious, filling, and extra delicious.
I’m all about quick meals that pack a high nutritional punch. This is definitely one of those meals. You can add in or substitute with your favorite veggies and alternate the pasta type. I used chickpea pasta for this one and it created an ultra-creamy base which was surprisingly delicious.
My favorite chickpea pasta brand is Banza, which makes all different styles of pasta. Banza’s chickpea pasta uses flour made from chickpeas, which are plant-based powerhouses that are high in protein and fiber. Chickpea pasta also has less carbohydrates than other wheat or white-based pasta, which makes it great for weight management and weight loss. The combo of the protein and fiber in these legumes slow down digestion, and therefore provides more stable blood sugar levels.
There are dozens of reasons to swap out white and wheat-based pastas with more nutritiously packed options so I hope you’ll give them one a try. Your feedback fuels my recipes, so let me know what you think about this one.
Ingredients
Pasta of choice (chickpea for a creamy base or red lentil for more al dente)
Cherry tomatoes (whole)
Zucchini (rounds or halves)
Mushrooms (sliced)
Onion (sliced)
Tomato sauce
Nutritional yeast
1-cup water
Seasoning of choice
Pre-heat oven to 350’.
Add all ingredients to a baking dish. Pasta should be uncooked. You can adjust the amount of water according to your serving sizes and add more if necessary.
Stir and bake for 30-minutes.
Top with cheese of choice.