Roasted (Hidden) Veggie Pasta

5 from 2 votes

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Introducing a meal that will have your toddlers gobbling up their veggies without even realizing it—roasted hidden veggie pasta! This recipe is not only nutritious and delicious but also a lifesaver for parents struggling to get their little ones to eat their vegetables. Packed with flavorful roasted veggies and creamy sauce, it’s sure to be a hit with the whole family.

Why Roasted Hidden Veggie Pasta is Perfect for Toddlers and Families

  1. Stealthy Nutrition: With a blend of roasted tomatoes, bell pepper, zucchini, carrot, and onion, this pasta sauce is loaded with essential vitamins and minerals. The best part? The veggies are hidden in the sauce, so even the pickiest of eaters might try this!
  2. Creamy Texture: By blending the roasted veggies with milk, you create a silky smooth sauce that coats the pasta perfectly. It’s rich and creamy without the need for heavy cream or cheese, making it a healthier option for little tummies.
  3. Easy Preparation: With just a few simple steps, you can have this meal on the table in no time. The bulk of the work is done in the oven while the veggies roast, leaving you free to attend to other tasks or wrangle energetic toddlers.
  4. Versatile: You can customize this recipe to suit your family’s preferences. Feel free to add extra herbs or spices to the sauce, or toss in some cooked chicken or shrimp for added protein. It’s a flexible dish that can adapt to whatever ingredients you have on hand.

How to Make Roasted Hidden Veggie Pasta

Ingredients:

  • 4 tomatoes
  • 1 bell pepper
  • 1 onion, roughly chopped
  • 1 zucchini, roughly chopped
  • 2 carrots, roughly chopped
  • 1 garlic bulb (just cut the top off)
  • 1/2 cup milk
  • Olive oil
  • Salt
  • Rotini pasta (or pasta of your choice)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the tomatoes, bell pepper, onion, zucchini, carrot, and garlic bulb on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt.
  3. Roast the vegetables in the preheated oven for 40 minutes, or until they are tender.
  4. Once the vegetables are roasted, remove the garlic bulb from the baking sheet and squeeze the softened cloves into a blender.
  5. Add the roasted vegetables and milk to the blender and blend until smooth.
  6. Meanwhile, cook the rotini pasta according to the package instructions. Drain and set aside.
  7. Pour the blended veggie sauce into a saucepan and heat over medium heat until warmed through.
  8. Add the cooked pasta to the saucepan and toss until evenly coated with the sauce.
  9. Serve the roasted hidden veggie pasta hot, garnished with freshly grated Parmesan cheese if desired.

Storage Instructions

Any leftover sauce can be stored in an airtight container in the refrigerator for up to three days, or frozen for future use. Simply reheat the sauce on the stove or in the microwave before tossing with cooked pasta. This makes it a convenient option for busy weeknights or meal prep days.

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5 from 2 votes

Roasted (Hidden) Veggie Pasta

Ingredients 

  • 4 tomatoes
  • 1 bell pepper , cut in half
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 1 zuchinni, roughly sliced
  • 1 garlic head, chop the top off
  • 1/2 cup milk
  • olive oil
  • 1 lb rotini pasta

Instructions 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Place the tomatoes, bell pepper, onion, zucchini, carrot, and garlic bulb on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt.
  • Roast the vegetables in the preheated oven for 40 minutes, or until they are tender.
  • Meanwhile, cook the rotini pasta according to the package instructions until al dente. Drain and set aside.
  • Once the vegetables are roasted, remove the garlic bulb from the baking sheet and squeeze the softened cloves into a blender.
  • Add the roasted vegetables and milk to the blender and blend until smooth. You may need to do this in batches depending on the size of your blender.
  • Pour the blended veggie sauce into a saucepan and heat over medium heat until warmed through. Add the cooked pasta to the saucepan and toss until evenly coated with the sauce.
  • Serve the roasted hidden veggie pasta hot, garnished with freshly grated Parmesan cheese if desired.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Tried this recipe?Mention @reallittlemeals or tag #reallittlemeals!

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About Ashley

As a mom to two, I know how stressful feeding little ones can be. That’s why I love helping other parents provide simple, healthy meals that your toddler and whole family will love. From quick and easy snacks, to full meals, I’ve got your mealtimes covered.

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Recipe Rating




3 Comments

  1. 5 stars
    This recipe was great for the whole family! My kiddo is sensitive to acid so instead of tomatoes I substituted butternut squash and baked according to the recipe.. it was great!

  2. 5 stars
    My husband and I made this and love it! We have a four month old that is not food ready yet, but we are excited to get him to try it one day. It is now a staple in our home. We have put it in the recipe box.

    Thanks for sharing!