Roasted Hidden Veggie Pasta

5 from 4 votes

This smooth, flavorful pasta sauce is packed with roasted veggies like tomatoes, carrots, zucchini, and bell pepper—all blended together so the vegetables are hidden but the taste shines through. It’s a great way to serve extra nutrition without complaints, and works for toddlers, older kids, and adults.

Prep Time10

Cook Time40

Course: Dinner

Cuisine: American

Keyword: hidden-veggie, Pasta, roasted, Veggie

Servings:

Ingredients

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

US - Metric

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.

Notes

Blend the veggies while warm for a smooth, creamy sauce.

Add pasta water or milk if the sauce is too thick.

Use any pasta shape your child likes—this sauce works with everything.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition