Vegetarian Spaghetti Primavera Bread Bowl
This Vegetarian Spaghetti Primavera Bread Bowl combines creamy pasta and bright spring vegetables in a crispy, garlicky sourdough shell. It’s a showstopping, meatless dinner that’s hearty, comforting, and totally edible!
Equipment
- Baking Sheet
- Large Skillet
- large pot
- Oven
Ingredients
Bread Bowl
- 4 round sourdough loaves 6–8 inches wide
- 4 tbsp butter melted
- 1 clove garlic minced
Pasta Primavera Filling
- 12 oz spaghetti cooked al dente
- 1 cup broccoli florets
- 1 cup asparagus chopped
- 1 cup cherry tomatoes halved
- 1 cup yellow squash diced
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese grated + extra for topping
- 2 tbsp olive oil
- 2 cloves garlic minced
- 0.25 cup vegetable broth
- 0.25 cup fresh basil chopped
- 1 tsp Italian seasoning dried
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Prepare sourdough loaves by slicing a lid off the top and hollowing out the inside, leaving a 1-inch shell.
- Mix melted butter and minced garlic, then brush inside each hollowed loaf. Place bread bowls and reserved bread chunks on a baking sheet and bake for 10 minutes until lightly toasted.
- Boil spaghetti in salted water until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds. Add broccoli and asparagus; cook 3–4 minutes.
- Add cherry tomatoes and yellow squash; cook 2 more minutes. Stir in vegetable broth and heavy cream. Simmer briefly, then season with Italian seasoning, salt, and pepper.
- Remove skillet from heat. Stir in Parmesan and basil. Fold in cooked spaghetti until well combined.
- Fill toasted bread bowls with pasta mixture. Top with extra Parmesan. Bake for 5–7 minutes until hot and bubbly. Serve immediately with reserved toasted bread on the side.
Notes
Customize your primavera with seasonal veggies like zucchini, mushrooms, or peas. To avoid soggy bowls, toast them well and serve right away!