Hidden Veggie Pasta
If you’re looking for an easy way to add more vegetables into your routine, this is a great place to start. Everything blends into a smooth, cozy sauce that still feels like a classic bowl of pasta. It’s approachable, satisfying, and a solid option when you need something everyone will eat.
Serves: 12 | Time: 1 hour 15 minutes
Ingredients
Roasted Veggies
1 container (10-11 oz) cherry tomatoes or grape tomatoes
½ onion, rough chopped
2 medium carrots (about ¼ lb), chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 head of garlic, top sliced off
3 Tbsp olive oil
Salt and pepper, to taste
Pasta
2 boxes (250g each) pasta
Sauce
1 can (15 oz) cannellini beans, rinsed
3 sundried tomatoes
¼ cup canned coconut milk
2 Tbsp nutritional yeast
1 Tbsp Italian seasoning
2 Tbsp olive oil
1 tsp lemon juice
Salt and pepper, to taste
Instructions
Preheat oven to 425°.
Prep all vegetables to the specifications above.
Roast the vegetables.
In a large baking dish, add tomatoes, onion, carrots, bell pepper, zucchini, and garlic.
Drizzle with olive oil, salt, and pepper.
Cover with aluminum foil.
Bake for 50 minutes, or until vegetables are softened.
Set aside.
Cook the noodles.
Boil noodles in salted water according to package instructions, about 8-10 minutes.
Drain and set aside.
Make the sauce.
In a blender, add the roasted vegetables, squeezing the garlic cloves out of the skin, including any juice.
Blend partially to reduce volume.
Add cannellini beans, sundried tomatoes, coconut milk, nutritional yeast, Italian seasoning, olive oil, lemon juice, salt, and pepper.
Blend until smooth, about 3-5 minutes.
Add sauce and pasta back into the baking dish. Mix until well-coated.
Serve and enjoy!
Allergen Alterations
Wheat-free: use gluten-free pastas [1] such as Banza or Barilla options.
Notes
[1] Pastas like red lentil or chickpea can add additional protein.
