Description
Indulge in this incredibly satisfying and creamy vegetarian take on the classic comfort food. It’s packed with rich, savory flavors and perfectly tender pasta, all made in one pot.
Ingredients
- 1 tbsp olive oil or butter
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes, undrained
- 3 cups vegetable broth
- 1 tbsp Worcestershire sauce (vegetarian/vegan if preferred)
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 2 cups (about 8 oz) small pasta (elbow macaroni, shells)
- 1/2 cup milk (whole or 2%)
- 1.5 cups shredded sharp cheddar cheese
- Salt and freshly ground black pepper to taste
- Optional: Cooked lentils, TVP, or other veggies for added protein/nutrition
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until translucent, 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Build Sauce Base: Stir in tomato paste and cook for 2-3 minutes, stirring constantly. Pour in diced tomatoes, vegetable broth, Worcestershire sauce, smoked paprika, and oregano. Bring to a gentle simmer.
- Cook Pasta: Add uncooked pasta, stirring to submerge. Cover, reduce heat to low, and cook for 10-12 minutes or until pasta is al dente and liquid is mostly absorbed, stirring occasionally.
- Finish with Creaminess: Remove from heat. Stir in milk, then gradually add shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 25 mins