HIDDEN VEGGIE PASTA
A creamy and comforting pasta dish that’s secretly loaded with vegetables. Perfect for anyone who isn’t the biggest fan of veggies — they blend right into the sauce, leaving behind only rich flavor and a smooth texture. The vegetables roast slowly in the oven until caramelized and slightly sweet, then get blended with plant milk and nutritional yeast for a cheesy, savory finish. It’s simple, cozy, and fully vegan, yet it feels indulgent enough for a weekend dinner. You can keep it smooth and creamy or top it with vegan cheese and bake it for an extra layer of comfort.
Servings: 4
Ingredients
- 400 g 7oz pasta of choice Macaroni or Penne work best
- 1 small butternut squash or 1/2
- 1/2 red onion
- 1 head garlic tip chopped off
- 2 carrots peeled, chopped into sticks
- 1.5 cups cherry tomatoes
- 2 sprigs fresh rosemary optional
- salt pepper to taste
- drizzle of olive oil
- 1/2 cup nutritional yeast flakes
- approx. 1 cup soy milk unsweetened
Instructions
- Cut the squash in half and remove the seeds. Place it in a baking dish with the carrots, cherry tomatoes, onion, and garlic (cut side up).
- Season with salt and pepper, drizzle with olive oil, and add rosemary if using. Roast at 200°C (400°F) for about 40–45 minutes, or until the squash is soft and can be pierced easily with a fork. Let the vegetables cool slightly.
- Cook the pasta according to package instructions.
- Scoop out the roasted squash and transfer all roasted vegetables to a blender.
- Add nutritional yeast and enough plant milk to reach your desired creamy consistency. Blend until smooth.
- Taste and adjust seasoning if needed.
- Toss the sauce with your cooked pasta and serve warm. Optionally, sprinkle with vegan cheese and bake for a few minutes until bubbly.