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Hidden Veggie Creamy Pasta

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This hidden veggie pasta is the perfect way to enjoy a generous serving of vegetables in one dish. It’s creamy, savory, and lightly sweet, thanks to five roasted vegetables!

If you're like me and sometimes struggle to incorporate vegetables into your diet, you'll absolutely want to try this creamy pasta sauce made with roasted vegetables and garlic. The creamy sauce is savory with rich roasted flavor and is slightly sweet from sugars naturally released from the vegetables. It is easily customizable and can be made with a variety of vegetables, making it the perfect fridge clean-out meal.

For this sauce, I use red bell peppers, tomatoes, squash, carrots, and onions. I think it is important to include tomatoes, onions, and red bell peppers as the base, but you may substitute or add other vegetables, including but not limited to:

  • mushrooms
  • eggplant
  • zucchini
  • broccoli or cauliflower
  • potato or sweet potato
  • butternut squash or pumpkin

This dish is great for anyone of all ages, especially toddlers or children who may be picky when it comes to vegetables. Each adult-sized serving of this pasta contains up to nearly 2 servings of vegetables, making this a great source of antioxidants, vitamins, and minerals.

Do I need special equipment to make this pasta?

I highly recommend using a high-speed blender for a smooth sauce. Additionally, I used parchment paper and other kitchen equipment for this recipe. Below is the exact equipment I used:

High speed blender
Baking sheets
Parchment paper
Stainless steel pan

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Servings: 4
Calories: 696
Dietary: Nut Free, Vegetarian
Description

This creamy pasta sauce is loaded with wholesome vegetables, delivering a rich, savory flavor with a subtle natural sweetness.

Ingredients
  • 1 medium red bell pepper (coarsely chopped)
  • 1 medium squash or zucchini (sliced)
  • 1 large carrot (peeled and sliced)
  • 2 large roma tomatoes (coarsely chopped)
  • 1/2 medium onion (coarsely chopped)
  • 1 head of garlic (top 1/4 inch of the head sliced off)
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme or oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons olive oil
  • 3/4 cup feta cheese (I recommend not using pre-crumbled feta)
  • 3/4 cup water or vegetable broth (use more if needed)
  • 3/4 pounds dried pasta of choice
  • shredded parmesan cheese to top (optional)
  • basil to top (optional)
Instructions
  1. 1
    Preheat the oven to 425 °F.
  2. 2
    Add bell pepper, squash, carrot, tomato, and onion to a baking tray lined with parchment paper.
  3. 3
    Drizzle oil over the vegetables and season them with salt, pepper, oregano, garlic, and onion powder. Toss the vegetable until all the veggies are evenly coated.
  4. 4
    Place the head of garlic on the tray and drizzle a bit of oil on top.
  5. 5
    Add the feta cheese to an empty space on the tray.
  6. 6
    Bake the veggies at 425 °F for 35 minutes, tossing the vegetables halfway.
  7. 7
    Allow the roasted veggies to cool for 15 minutes and squeeze the roasted garlic out of the bulb and discard the exterior.
  8. 8

    Add the veggies, roasted garlic, and feta into a high speed blender along with 3/4 cup of water or broth. Blend on high speed until a creamy sauce is formed.

    Add more or less water or broth as needed.
  9. 9
    Cook the pasta according to the package instructions. Reserve some of the pasta water (~1/2 cup) and drain the pasta.
  10. 10
    In a skillet over medium heat, combine the cooked pasta with the pasta sauce and thin the pasta out with the reserved pasta water until you get the consistency you desire.
  11. 11
    Top the pasta with shredded parmesan cheese and basil and enjoy!

Nutrition Facts

Servings 4

Serving Size 1

Amount Per Serving
Calories 696kcal
% Daily Value *
Total Fat 17g27%
Sodium 577mg25%
Total Carbohydrate 76g26%
Dietary Fiber 5.5g22%
Sugars 8.7g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the pasta in the fridge in an airtight container for up to 5 days.

Use plant-based feta and parmesan cheese for a vegan version.

Keywords: hidden veggie pasta, veggie packed pasta, vegetable hidden pasta recipe, sneaky vegetable pasta sauce, pasta with hidden vegetables, hidden vegetable pasta sauce
Read it online: https://eatswithjamie.com/recipe/hidden-veggie-creamy-pasta/