blackened cheesy pasta (1-pan)
We love this recipe because it is delicious and so easy, it requires very little thought or work (or clean up, hallelujah). It also has veggies (fiber!), protein, and carbs for balance.
Using any ground protein and dry pasta and cheese you have on hand, blackened cheesy pasta is a delicious meal that is flexible and easy to throw together in one pan whenever you need something to eat. Plus, is anything really better than a bowl of cheesy noodles?
There's some squash/zucchini in this dish. If cooking for picky eaters, you can always peel the veggies before grating (this will make them almost imperceptible in the cooked meal). You can also just leave it out if you desire, for any reason.
1 lb ground meat (or plant-based alternative)
1 zucchini/squash, grated
2 servings (115 grams) pasta, dry
1 T blackened seasoning
2 tsp veggie bouillon + 2 c water (or 2 c stock/broth)
4 oz grated cheese
- Heat skillet over medium-high heat. If using a protein with at least 10% fat, add directly to the pan. If using something leaner, add 2 Tbsp cooking oil with the protein.
- Brown the protein. Add dry pasta, grated squash/zucchini, 1 Tbsp blackened seasoning, 2 tsp veggie bouillon + 2 c water (or 2 c stock). Stir well.
- Bring to a boil and cook 15-20 min, depending on pasta shape (will take about 5 min longer than cooking instructions on pasta).
- When pasta is cooked as desired, add the cheese and stir until melted.
