Hidden Veggie Pasta Sauce
This hidden veggie pasta sauce is loaded with flavor, a rich texture, and many vegetables. Roasted veggies are blended with broth, soy milk, nutritional yeast, and seasonings to create a rich, creamy sauce full of health benefits as flavor.
Servings: 8
Calories: 242kcal
Ingredients
- 2 cups butternut squash cubed
- 1 red bell pepper
- 2 cups cauliflower florets
- 2 carrots peeled and nut into large chunks
- 1 yellow onion cut into quarters
- 3 cloves garlic
- 2 tablespoon extra virgin olive oil
- 2 tsp smoked paprika
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ¼ cup nutritional yeast
- 1 cup unsweetened soy milk or other unsweetened plant milk
- 1 cup low sodium vegetable broth
- ½ cup reserved pasta water
- 12 ounces pasta shells
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Add the butternut squash, red pepper, cauliflower, carrots, onion, and garlic to the baking sheet. Sprinkle with the smoked paprika, garlic powder, onion, powder, salt, and pepper. Drizzle with olive oil, and toss it all together with your hands to combine.
- Roast in the oven for 40 minutes until all the vegetables are golden brown and can easily be pierced with a fork. Toss the vegetables halfway through cooking time.
- While the vegetables are roasting prepare your pasta of choice. Cook according to package directions for al dente. Reserve half a cup of the pasta water before draining.
- Add the roasted vegetables to a large high-speed blender. Add the vegetable broth, soy milk, nutritional yeast, and reserved pasta water. Blend until smooth.
- Pour the sauce over the prepared pasta. Sprinkle with cashew parm, and enjoy!
Notes
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- To avoid watery eyes, chill your onion for about 30 minutes before cutting it.
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- Be sure to use a baking sheet with a lip when roasting your vegetables.
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- Lining your baking sheet with parchment paper makes cleanup so much easier.
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- If you don't have a high-speed blender, blend in stages, scraping down the sides of the blender between each blend.
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- Be sure to use the pasta water in the sauce. The starch in the water will thicken the sauce a bit.
- Refrigerate for up to 5 days in an airtight container. Freeze the sauce only for up to 3 months.
Nutrition
Calories: 242kcal | Carbohydrates: 42g | Protein: 9g | Fat: 7.7g | Saturated Fat: 1.1g | Sodium: 154mg | Potassium: 972mg | Fiber: 12.2g | Sugar: 8.1g | Calcium: 86mg | Iron: 7mg