Creamy Rotini Primavera

I have been trying to go meatless three times a week and for our meat-loving selves it has not been that difficult. I love how adding all these veggies really upped the flavor game, not to mention the nutrition factor. Even my daughter Sofia, who is an ardent meat lover said this was her new favorite. I love how easy and quick this was to put together and how happy everyone at the table was! The best part is that you can totally customize this with any veggies you have on hand.



Ingredients:

1 box of rotini pasta (or any pasta you have on hand works too)

2 tablespoons of Olive oil

8-10 cloves of garlic

1/4 cup fresh chopped basil

1 teaspoon crushed red pepper or to taste

1/2 cup fresh grated Parmesan cheese

1 zucchini (chopped)

1 eggplant (chopped)

1 cup butternut squash cubed

1/4 cup sundried tomatoes

1/2 cup grape tomatoes

1/2 cup heavy cream

1 cup 1% milk

1/4 cup reserved pasta water

1 ball of Burrata cheese

1 tablespoon butter

1teaspoon umami powder (I get this from Trader Joes)

Balsamic glaze

(Salt and pepper to taste)


Method:

1. Boil pasta till al dente. Drain and reserve 1/4 cup of the water

2. In a pan toss the eggplant, butternut squash, zucchini, grape tomatoes and half of the garlic cloves crushed in olive oil and a 1/2 teaspoon salt and sauté till done. I like to cover these veggies for a few minutes so the steam moistens the eggplant and helps it cook a little faster. Don't cover it the entire time though. Set aside.

3. In a large skillet add 1 tablespoon of butter and 1 teaspoon of olive oil. when hot add the remaining crushed or sliced garlic and the milk and heavy cream Mix well.

4. Now you will add the Parmesan cheese and the cooked Pasta, Stir and add the veggies and make sure everything’s well incorporated. If it’s too thick you can thin it out with the pasta water 1 tablespoon at a time.

5. Now add the umami powder, sundried tomatoes, and basil. Toss it so everything is well incorporated.

6. Plate it on your serving dish. Top with Burrata. Slice the Burrata down the middle so the cream oozes out drizzle with the balsamic glaze. Enjoy :)


If you like this recipe, Please rate this recipe below and send me your thoughts and pictures on Instagram at @asliceofgourmet. I love seeing your remakes. Happy Cooking!