Sort ingredients
cookingkirkland
QR Code
Listen
Pdf
Preheat oven to 350° F.
Cook the pasta al dente, according to package directions. Drain and set aside.
Heat the oil in a large skillet over medium heat.
Add the onions, and saute until translucent, about 5 minutes.
Add the bell pepper, mushrooms, and zucchini, and continue cooking until the vegetables are soft, and beginning to brown, about 10 minutes.
Meanwhile, make the sauce by whisking the vegetable broth, yogurt, flour, and parmesan cheese together in a bowl.
When the vegetables are soft, stir in the chickpeas, garlic, Italian seasoning, nutmeg, and ground pepper, and cook for another minute.
Turn the heat to low and slowly pour in the yogurt mixture.
Stir frequently, while bringing the mixture to a simmer.
Simmer for 1-2 minutes, until the sauce has thickened a bit.
Add the cooked spaghetti to the vegetables, and combine.
Pour into a 9 x 13 casserole dish, sprayed with cooking spray if desired.
If you like, sprinkle a little more parmesan cheese and Italian seasoning on top.
Bake uncovered until browned and bubbly, about 30-45 minutes.