Hidden Veggie Roasted Pasta

A creamy, comforting roasted vegetable pasta made with zucchini, tomatoes, bell peppers, onion, spinach, and optional carrots-all blended into a rich, flavourful sauce. Perfect for sneaking in veggies without even noticing them. This recipe makes about 2-3 servings and is both delicious and satisfying.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Roughly chop all vegetables: zucchini, onion, bell peppers, tomatoes, and whatever else you wish to use.

Step 3

Spread them evenly on a parchment-lined baking tray. Spread olive oil and the spices. Give it a rough toss.

Step 4

Roast in the oven for 30–35 minutes until veggies are soft and slightly charred.

Step 5

Meanwhile, cook the pasta according to package instructions. Reserve 2–3 tablespoons of pasta water and drain the rest.

Step 6

After roasting, allow the veggies to cool for a few minutes. Peel off the skin off the bell peppers if you prefer a smoother texture. Blend them into a smooth sauce. Add coconut milk while blending.

Step 7

Pour the sauce over the cooked pasta, add the reserved pasta water, and mix well over low heat.

Step 8

Taste and adjust salt or seasoning as needed. Serve hot, topped with chili flakes or cheese if desired.