Yield: 3
Pasta with Vegetable Sauce
This pasta dish is full of hidden veggies in a delicious, creamy sauce.
Ingredients
- 4 vine ripened tomatoes
- 1 zuchinni, chopped
- 1 yellow onion, chopped
- 2 carrots, chopped
- 1 clove garlic, chopped
- 1 red bell pepper, chopped
- 1 tsp dried basil
- 1/2 cup coconut milk
- salt and pepper to taste
- 3 cups pasta, cooked
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper
- .Add all of the vegetables to the sheet pan, along with the salt, black pepper and dried basil. You can add a drizzle of olive oil at this point if desired
- Place in the oven for 40 minutes, until the vegetables are roasted.
- While vegetables are cooking, boil and cook pasta according to instructions on packaging.
- Once safe to handle, add all of the vegetables to a blender, squeezing out the garlic cloves and discarding of the skin. Blend until a sauce is formed. At this point, blend in the coconut milk or vegan cream, if desired. Taste and adjust salt as needed.
- Add sauce to pasta and stir to combine.
Nutrition Information:
Yield:
3Serving Size:
1 gramsAmount Per Serving: Calories: 259Total Fat: 14gSaturated Fat: 8gUnsaturated Fat: 5gSodium: 1211mgCarbohydrates: 33gFiber: 9gSugar: 20gProtein: 7g
