Ingredients

• 8 ounces pasta — $1.20
• 1 zucchini, sliced thin — $1.20
• 1 bell pepper, sliced — $1.50
• 1 cup broccoli florets — $1.20
• 1 carrot, sliced thin — $0.30
• 1 small onion, sliced — $0.80
• 3 cloves garlic, minced — $0.30
• 1 tablespoon oil — $0.20
• 3/4 cup plant milk — $0.45
• 1 tablespoon flour — $0.05
• 2 tablespoons nutritional yeast, optional — $0.60
• 1/2 teaspoon Italian seasoning — $0.05
• 1/2 teaspoon salt — $0.05
• 1/4 teaspoon black pepper — $0.05
• Optional: lemon juice or parsley — $0.40

Estimated ingredient total: $7.95 to $8.35
Displayed planning estimate: $14.20

Detailed Instructions

1. Bring a pot of salted water to a boil and cook the pasta according to package directions.
2. While the pasta cooks, slice the zucchini, bell pepper, carrot, onion, and broccoli into bite-sized pieces.
3. Heat the oil in a large skillet over medium heat.
4. Add the onion, zucchini, bell pepper, broccoli, and carrot and cook for 5 to 7 minutes, stirring often, until the vegetables are just tender.
5. Add the garlic and cook for 30 seconds.
6. Sprinkle in the flour and stir well so it coats the vegetables.
7. Slowly pour in the plant milk, stirring to keep the sauce smooth.
8. Add the Italian seasoning, salt, black pepper, and nutritional yeast if using.
9. Simmer for 2 to 3 minutes until the sauce lightly thickens.
10. Drain the pasta and add it to the skillet.
11. Toss everything together until the pasta is coated and the vegetables are evenly distributed.
12. Add a squeeze of lemon juice or a sprinkle of parsley if using, then serve warm.

Helpful Notes

• Frozen mixed vegetables can work if you want an even cheaper shortcut version.
• This is best when the vegetables stay slightly crisp instead of fully soft.
• A splash of pasta water can loosen the sauce if needed.

Price Note