Hidden Veggie Pasta
Transform your mealtime with our Hidden Veggie Pasta, a delightful dish that sneaks in essential nutrients without sacrificing flavor! Packed with vibrant pureed veggies like spinach and carrots, this easy-to-make recipe turns your favorite pasta into a wholesome staple that even the pickiest eaters will love. Give your dinner rotation a tasty upgrade while reaping the benefits of fiber and vitamins—dinner just got a delicious makeover!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 red bell peppers
- 3 large carrots
- 1 pint cherry tomatoes (473 ml)
- 1 head of garlic, with top cut off
- 1/2 a yellow onion
- 2 large tomatoes
🥛Dairy & Eggs(2)
- 1/2 cup unsweetened almond milk (120 ml)
- 1/3 cup Parmesan cheese (can use nutritional yeast if dairy free) (79.2 ml)nutritional yeast if dairy free
🫙Pantry Staples(2)
- 1 tbsp olive oil (15 ml)
- 1 box of pasta of choice I used brown rice tagliatelle
🧂Spices & Seasonings(2)
- 1 tsp Italian seasoning (5 ml)
- Salt and pepper
👨🍳 Instructions
- 1
Preheat oven to 450 F and line a baking sheet with parchment paper.
- 2
Prep the veggies and add them to the baking sheet. Drizzle with olive oil, salt and pepper, and Italian seasoning. Bake for 30 minutes or until tender.
- 3
While veggies cook, prep pasta according to package instructions. Drain pasta and add it back to the pasta pot.
- 4
When veggies are done add them to a high speed blender along with cheese, and almond milk blend until you reach a thick creamy consistency.
- 5
Add sauce to the pot with pasta and heat over low for 2 minutes, stirring until everything is well combined. Enjoy with some chicken or any protein for a complete meal!
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Hidden Veggie Pasta
Transform your mealtime with our Hidden Veggie Pasta, a delightful dish that sneaks in essential nutrients without sacrificing flavor! Packed with vibrant pureed veggies like spinach and carrots, this easy-to-make recipe turns your favorite pasta into a wholesome staple that even the pickiest eaters will love. Give your dinner rotation a tasty upgrade while reaping the benefits of fiber and vitamins—dinner just got a delicious makeover!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 red bell peppers
- 3 large carrots
- 1 pint cherry tomatoes (473 ml)
- 1 head of garlic, with top cut off
- 1/2 a yellow onion
- 2 large tomatoes
🥛Dairy & Eggs(2)
- 1/2 cup unsweetened almond milk (120 ml)
- 1/3 cup Parmesan cheese (can use nutritional yeast if dairy free) (79.2 ml)nutritional yeast if dairy free
🫙Pantry Staples(2)
- 1 tbsp olive oil (15 ml)
- 1 box of pasta of choice I used brown rice tagliatelle
🧂Spices & Seasonings(2)
- 1 tsp Italian seasoning (5 ml)
- Salt and pepper
👨🍳 Instructions
- 1
Preheat oven to 450 F and line a baking sheet with parchment paper.
- 2
Prep the veggies and add them to the baking sheet. Drizzle with olive oil, salt and pepper, and Italian seasoning. Bake for 30 minutes or until tender.
- 3
While veggies cook, prep pasta according to package instructions. Drain pasta and add it back to the pasta pot.
- 4
When veggies are done add them to a high speed blender along with cheese, and almond milk blend until you reach a thick creamy consistency.
- 5
Add sauce to the pot with pasta and heat over low for 2 minutes, stirring until everything is well combined. Enjoy with some chicken or any protein for a complete meal!