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SOUR CREAM AND VEGGIE BAKED PASTA

—Stacy Spensley

Sauteed veggies and rich sour cream infuse pasta with flavor; almonds and tomatoes add color and texture. Prepping and cooking takes a few minutes, but it’s worthwhile.

Ingredients

 

  • 8 ounces whole wheat pasta
  • 1/2 medium onion, sliced
  • 8 ounces sliced cremini or baby bella mushrooms
  • 1 clove garlic, minced
  • 6 ounces chopped spinach
  •  1/2 cup Green Valley Organic sour cream
  •  1/2 cup almonds, chopped
  •  3/4 cup cherry tomatoes, sliced in half
  •  1.5 tablespoons olive oil, divided
  •  salt and pepper


Instructions

 

  1. Heat a dry skillet over medium-high heat. Add onions and mushrooms. Stir occasionally until deep brown, about 10 minutes. Add a pinch of salt and a drizzle of olive oil. Add a few tablespoons of water to deglaze the pan. Stir in garlic and remove from heat.
  2. Preheat oven to 400F. Boil pasta in well-salted water until quite al dente. Drain, reserving 1 cup of pasta water. Add olive oil and sour cream to hot pasta and stir until combined. Add a few tablespoons of pasta water to thin.
  3. While pasta is still hot, mix in chopped spinach. Add sauteed vegetables and half the almonds. Stir to combine.
  4. Arrange pasta in a casserole dish (I used a 2.5 quart stoneware baking dish). Sprinkle with the remaining almonds and stud with the halved tomatoes.
  5. Bake in the top third of the oven at 400F for 10-15 minutes until the almonds are toasted and the tomatoes have shriveled slightly. Serve hot.


Details


Prep time: 25 mins, Cook time: 15 mins, Total time: 40 mins
Yield: 4 servings