Veggie Penne Pasta in Creamy Roasted Carrot Sauce
A Healthy, Flavor-Packed Pasta Dish with Roasted Veggie Sauce
This Veggie Penne Pasta in Creamy Roasted Carrot Sauce is a delicious and nutritious way to incorporate more vegetables into your meals. With the richness of roasted carrots and bell peppers blended into a smooth, creamy sauce, this dish brings together a satisfying blend of flavors. The addition of quinoa penne pasta adds a healthy twist, making it a fantastic option for a vegetarian lunch. It’s perfect for families, especially when you want to sneak in those extra veggies that the kids might otherwise skip!
Course: Lunch
Cuisine: Italian
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Quinoa Penne Pasta | 300 grams |
| Basil leaves (for garnish) | 3 sprigs |
| Mozzarella cheese | 1/4 cup |
| Carrot (Gajjar) | 2, chopped |
| Red Bell Pepper (Capsicum) | 1, chopped |
| Yellow Bell Pepper (Capsicum) | 1, chopped |
| Garlic | 4 cloves, chopped |
| Milk | 1/2 cup |
| Salt | to taste |
| Extra Virgin Olive Oil | for cooking |
Preparation Time
20 minutes
Cooking Time
30 minutes
Instructions
Step 1: Cook the Pasta
- Begin by boiling the quinoa penne pasta in a pot of salted water. Bring the water to a boil and drop in the pasta.
- Cook the pasta until al dente, which should take around 8-10 minutes, depending on the brand.
- Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.
- Drizzle a bit of extra virgin olive oil over the pasta to prevent it from sticking together. Set aside.
Step 2: Make the Sauce
- In a saucepan, heat a little olive oil over medium heat.
- Once the oil is warm, add the chopped garlic and sauté for about 30 seconds until fragrant.
- Add the chopped carrots, red bell pepper, and yellow bell pepper to the pan. Sauté and roast the vegetables until they soften, about 8-10 minutes.
- Once the vegetables are tender, remove from heat and let them cool for a few minutes.
- In a blender or food processor, grind the roasted vegetables into a smooth paste.
- Return the vegetable paste to the saucepan and add the milk. Whisk the mixture together to combine.
- Season the sauce with salt to taste. Allow the sauce to simmer and thicken slightly, about 5 minutes.
Step 3: Combine Pasta and Sauce
- Add the cooked penne pasta into the sauce and toss well, making sure each piece of pasta is well-coated with the creamy vegetable sauce.
- Taste and adjust the seasoning with more salt, if needed.
Step 4: Bake and Serve
- Preheat your oven to 180°C (350°F).
- Transfer the creamy veggie pasta into a ceramic or oven-safe baking dish.
- Sprinkle the mozzarella cheese evenly on top of the pasta.
- Bake in the oven for 10 minutes or until the cheese is melted and bubbling.
- Remove from the oven and garnish with fresh basil leaves for a pop of color and flavor.
Step 5: Serve
- Serve your Veggie Penne Pasta in Creamy Roasted Carrot Sauce hot, ideally with a side of a light and healthy spinach soup for a well-rounded meal.
- This dish is perfect for lunch or a comforting dinner, and it’s a great way to introduce more vegetables into your family’s diet.
Tips & Variations
- Add More Veggies: Feel free to add other vegetables like zucchini or spinach into the sauce for added nutrition and flavor.
- Vegan Option: Use a dairy-free milk such as almond or oat milk and replace the mozzarella with vegan cheese for a plant-based alternative.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
- Protein Boost: Consider adding grilled chicken, tofu, or chickpeas to the pasta for extra protein.
This Veggie Penne Pasta in Creamy Roasted Carrot Sauce is a tasty and nutritious way to enjoy a vegetarian meal with your family. The sweet and savory roasted vegetables pair perfectly with the soft quinoa penne pasta, creating a satisfying dish that’s bound to be a hit with both kids and adults alike!
