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Creamy vegetable pasta
73 people liked
This budget-friendly and veggie loaded pasta dish is a great dinner or lunch all-rounder. Featuring 7 different vegetables, this recipe will make 12 servings so you can cook in bulk and freeze some portions.
12
Serves
0
Serves of Fruit
(Per Serve)
1.3
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 1 small zucchini (peeled or unpeeled)
- 2 small tomatoes
- ¼ red capsicum
- 1 small sweet potato
- 2 medium carrots, peeled
- 4 florets from a medium sized cauliflower
- 1/2 tsp crushed garlic
- 2 tsp mixed herbs
- 2 tsp olive oil
- 1.25 cups chunky pasta sauce (350g)
- 1 cup reduced-fat milk (250ml)
- 1.5 cups water
- 1.5 tsp chicken stock powder
- 1/2 cup light sour cream
- 6.5 cups dried penne pasta (750g)
- 2 cups reduced fat cheese, grated
METHOD:
- Roughly chop zucchini, red capsicum, sweet potato, carrots and cauliflower, and quarter the tomatoes.
- Place on large oven trays and top with olive oil, garlic and herbs. Roast at 200°C for 1 hour.
- While this is cooking, cook your pasta (as per packet instructions) until al dente. Drain and set aside.
- Once vegetables are cooked and cooled slightly, use a stick blender to blend them with the milk, stock, chunky pasta sauce and sour cream, until smooth. (Note: you can substitute sour cream for cottage cheese if desired)
- Stir the pasta through the sauce. Divide into 12 servings (e.g. some in freezer-safe containers) and top with the grated cheese. Serve immediately or allow to cool before freezing.
RECIPE NOTES:
This recipe will freeze for up to 3 months. Simply reheat as needed.
NUTRITION: Per Serving
1631
kJ
9.6
Fat
5.5
Sat. Fat
55
Carbs
8.9
Sugars
4.1
Fibre
16.5
Protein
306 mg
Sodium
NUTRITION: Per 100 grams
607
kJ
3.6
Fat
2
Sat. Fat
20.5
Carbs
3.3
Sugars
1.5
Fibre
6.1
Protein
114 mg
Sodium
