This is a hearty, creamy, gorgeous pasta that really embraces the umami greatness of our Chipotle Seaweed Seasoning. And it’s a fantastic way to sneak some nutritious seaweed into your diet, without being too overwhelming. This pasta has become a weekly “go-to” in our house, and will probably remain a staple for years to come. It’s also a great way to use up any produce that may be on the brink of going bad. Add some mushrooms, roasted brussels sprouts… or even that bag of frozen greens that has been in the back of your freezer for too long. This dish is a powerhouse of satisfying flavor, while remaining traditional and nourishing.
¾ pound pasta of choice
1 tablespoon Chipotle Seaweed Seasoning
1/2 cup red pepper pesto
2 tablespoons tomato paste
2-3 cloves garlic, minced
¼ cup heavy cream (you can also use the same amount of coconut cream!)
1 ½ cups zucchini, rough chopped
1 ½ cups yellow squash, rough chopped
½ cup shredded parmesan
2 tablespoons butter
½ teaspoon smoked paprika
Salt and pepper to taste
- In a medium sized pot, bring water to a boil, add salt and the pasta and cook as directed on the box. Making sure to reserve ½ cup of the pasta water before straining.
- While the pasta is cooking, heat a large pan over medium heat. Melt butter then add the zucchini, the squash and the garlic. Season with the Chipotle Seaweed Seasoning, salt, pepper and paprika and cook until tender, 8-10 minutes.
- Once the zucchini and squash are tender, add tomato paste and red pepper pesto to the pan. Add the shredded cheese, ¼ cup of the reserved pasta water, and reduce heat to medium low. Cook for 5 minutes, stirring occasionally.
- Add the cream and then the cooked pasta. Stir until pasta has been coated by the sauce, adding more cream or more of the reserved pasta water. Season with more salt and pepper if needed. Serve hot with more shredded cheese if desired.
