There’s nothing better than a creamy pasta recipe—except when that recipe has 5 hidden veggies! You won’t believe how good this pasta tastes and it’s so good for you! This recipe is great for picky eaters, kids who just won’t eat their veggies, or for anyone trying to sneak some extra nutrients into their meals. Oh, and did we mention it’s super easy to make? This recipe is super customizable, so you can toss in whatever veggies you have on hand.
Ingredients:
- 5 Large Tomatoes
- 1 Large Onion
- 1 Red Bell Pepper
- 3 Carrots
- 1 Squash (or any other vegetables you have on hand!)
- 1 Head of Garlic
- 1/2 Cup of Cream (or vegan cream)
- 2 Tablespoons of Olive Oil
- 1 Teaspoon of Dried Basil
- 1 Teaspoon of Dried Oregano
- Salt and Black Pepper to Taste
Instructions:
- Preheat oven to 425 degrees Fahrenheit.
- Halve tomatoes and and roughly chop onion, bell pepper, carrots, and squash. Slice the top off of garlic.
- Place all vegetables on a parchment-lined baking sheet. Season with olive oil, basil, oregano, salt and pepper.
- Place sheet in the oven for about 30 minutes, or until vegetables are roasted.
- Let vegetables cool.
- Squeeze garlic into blender and throw out skin. Add the rest of the roasted vegetables to blender until combined.
- Add cream and blend until it becomes a creamy sauce.
- Add to your freshly boiled pasta and mix. Add pasta water if needed.
- Enjoy!
