Could I use the stovetop to make this recipe?

Yes, I think you could use the stove to make this recipe. Although roasting is much more efficient! For a stovetop method, you'd sauté the vegetables, olive oil, and seasonings until soft enough to blend.

What to serve this hidden veggies pasta sauce with?

I serve this pasta sauce with, of course, a big bowl of pasta! Topped with fresh basil and parmesan cheese. It is so delicious! For extra veggies, serve with roasted broccoli on the side. And add cheesy garlic knots for more tasty carbs.

How to store this easy pasta recipe?

Store this recipe in an airtight container in the refrigerator. It will keep for about 1 week!

Can I freeze this recipe?

Yes, totally! Simply transfer the pasta to freezer safe containers or ziplock bags and place in the freezer. It should keep for a couple of months! You could also freeze the sauce on its own. Add the sauce to freezer bags and again it will keep for a couple of months. Storing a big batch like this is a great way to have easy dinners ready for busy weeknights!

Hidden Veggie Pasta Sauce - Wellness by Kay

Description

Hidden Veggie Pasta is an easy, healthy, and delicious recipe! Made with tons of colorful roasted vegetables, flavorful seasonings, and rigatoni pasta … this sauce is super customizable, creamy, nutritious, and freezer friendly. It is a perfect way to sneak in some extra veggies to your kids’ and your own meals!

Ingredients

Scale

16 oz rigatoni pasta
3 carrots, peeled & roughly chopped
5 roma plum tomatoes, halved
1 zucchini, roughly chopped
1 large yellow onion, roughly chopped
1 whole garlic head, outside layers peeled
1 red bell pepper, halved
2–3 tbsp olive oil
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1 cup reserved pasta water
Salt & pepper
Fresh basil

Instructions

Set the oven to 450 degrees.
Next prepare the vegetables. For the garlic, trim off the top of the head. Then peel away the outside papery layer, but not the skins of the individual garlic cloves. Once roasted, the garlic should be easy to squeeze out of the skin.
Add all the vegetables to a large sheet pan. Cover with the olive oil, garlic powder, dried basil, and dried oregano. Add salt and pepper generously.
Roast for 60 minutes. Stirring about halfway through.
Once the veggies are done roasting, boil your pasta according to the package directions. Make sure to reserve about 1 1/2 cups pasta water. While waiting for the pasta to cook the veggies will cool down for blending.
Add the slightly cooled roasted veggies and about 1 cup of the reserved pasta water to a large blender or food processor. You could use more or less water depending on your desired consistency. If you have a small blender you may need to blend in multiple batches.
Add the blended, smooth sauce to a large saucepan or large pot on the stove over low medium heat. Season with salt and pepper.
Then add the boiled and drained pasta to the sauce. Add more pasta water if you’d like. Combine thoroughly.
Serve with fresh basil and parmesan cheese on top. Enjoy!

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