Creamy Sourdough Pasta Bake

• 4 cups Kaslo Sourdough Pasta
• 1 yellow zucchini (sub green or grey if out of season)
• 2 vine tomatoes
• 3-4 cloves garlic (measure with your heart)
• 2 tbsp. butter or oil
• 1 jar Classico Alfredo (sub Rosé or Sweet Basil Marinara if Alfredo isn’t for you)
• 1/4 cup unsweetened preferred milk
• 2 cups shredded gouda
• Avenue M Microgreens for topping (suggestions: Kale, Mustard Greens, or Mixed)
• Seasonal herbs for topping (suggestions: parsley, dill, sage, thyme)

1. Preheat oven to 350°, and put 6-8 cups of water on to boil.
2. Cook pasta according to package directions, until just al dente. If using Kaslo Sourdough, 6 minutes is perfect.
3. Mince garlic cloves, and dice zucchini and tomatoes.
4. Lightly sauté garlic and zucchini in butter over medium-low heat, until just lightly browned (approximately 3 mins).
5. Return pasta to pot. Add zucchini, garlic, raw tomatoes, and jar of alfredo sauce.
6. Add a generous amount of fresh cracked pepper, and stir pot to thoroughly blend.
7. Pour pasta into oven safe casserole dish, and top with shredded gouda, and lots of extra pepper.
8. Bake, uncovered, for 30 minutes, until golden brown and bubbling.

Serve and Enjoy!

• Tip: Microgreens (and seasonal herbs, like dill would be perfect as well!) give the dish a pop of colour, and they’re so nutritious!

Shop Now for our Millet Sourdough Pasta!