Veggie Mac Pasta
This quick and easy veggie mac pasta is perfect for packing in school lunches. It's full of veggies, and completely kid approved!
Ingredients
- 1 pound macaroni pasta (or other small pasta)
- 1 pound frozen veggies (I used a mix with carrots, corn, peas, and green beans)
- 2 Tablespoons vegan butter
- 2 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 2 teaspoons onion salt
- 2 cup unsweetened non-dairy milk (I like soy milk)
Instructions
- Bring a large pot of water to a boil.
- Cook pasta according to package instructions. When the pasta is al dente and about 2 minutes from done add the frozen vegetables. Pop the lid back on and let it come up to a quick boil to cook the vegetables. Remove from heat, drain, and set aside.
- While the pasta is draining, put the pot back on the stove and add the butter.
- Once butter is melted, add the minced garlic and stir quickly. Add the tomato paste, nutritional yeast, salt, and onion salt. Stir well—it will be thick.
- Slowly whisk in the milk until well incorporated.
- Add the vegetable and pasta mix into the pot and stir well to coat.
- Serve right away, or pack up for school lunches!