By Courtney Blake
Irresistible Veggie Pasta - FREEZER MEAL
Full Credit to This Crafty Home: https://www.thiscraftyhome.com/
Updated at: Sun, 11 Jan 2026 04:22:48 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
35
High
Nutrition per serving
Calories543.4 kcal (27%)
Total Fat15.1 g (22%)
Carbs78.4 g (30%)
Sugars10.1 g (11%)
Protein24.3 g (49%)
Sodium1071.3 mg (54%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
PREP
Step 1
1 . Cut up all peppers, broccoli, onion, and mushrooms and add to the bag.
Step 2
2. Dump tomatoes, carrots, garlic, and basil into the bag and seal.
Step 3
3. DO NOT THAW for this recipe.
COOK - INSTAPOT
Step 4
4. Turn the Instant Pot on the sauté function and add olive oil. Turn off when heated.
Step 5
5. Add penne and broth to the pot and top with frozen veggies from the bag.
Step 6
6. Set on manual /high-pressure cook for 2 minutes. Do a quick release when finished and turn the pot off.
Step 7
7. Drain all but about a cup of the broth. Mix in parmesan and cover for a few minutes until melted. Then, enjoy!
COOK - BAKED
Step 8
1 . Heat the oven to 450°F (230°C)
Step 9
2. Spray a 13x9 in pan and pour in pasta. Add frozen veggies from the bag to the top.
Step 10
3. Add the broth over top of everything and cover with foil. Bake for 40 minutes. Mix in Parmesan when finished and enjoy!
Notes
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Delicious
Easy
