This pasta sauce has a ton of hidden veggies in it and you would never even know! The sauce is super creamy, tasty, versatile, and easy to make. You can pretty much use any veggies you have on hand, like zucchini, cauliflower, and even fresh herbs to make the sauce more flavorful.
This pasta is perfect for anyone who doesn't like veggies because you can't taste the veggies in the sauce at all! So if you're a picky eater or you've got kids this is a great way to make sure you're getting all the veggies your body needs.
Ingredients:
3 carrots, cut into long sticks
1-2 red bell peppers, sliced
3 tomatoes, halved
2 yellow onions, cut into quarters
1 head of garlic
drizzle of neutral oil
salt and pepper to taste
200g rigatoni pasta
10 ml vegan cooking cream
Instructions:
Cut the top off the head of garlic, exposing the cloves. Place all your veggies on a parchment lined baking sheet and drizzle with oil. Season with salt and pepper to taste.
Roast your veggies for 25-30 minutes, then let them cool down a bit.
In the meantime, fill a large pot with water, cover with a lid and let it come to a boil. When the water is boiling, add a generous pinch of salt, and cook the pasta according to package instructions.
Once the pasta is cooked, save some of the water, then drain and set aside.
Transfer the roasted veggies into a blender or food processor and blend until smooth.
Pour your sauce into a pan, along with a splash of the pasta cooking water you saved earlier and the vegan cooking cream. Using a spatula, mix and let the sauce heat up a bit. Then stir in your cooked pasta.
Serve warm and enjoy!
Notes:
I saw this idea of a hidden veggie pasta going around on TikTok first, but I don't know who the original creator of the recipe was. If you do, please let me know so I can give credit!
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a comment below!
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