This hidden veggie pasta packs five vegetables yet tastes just as creamy and delicious as a traditional sauce, without any cream or cheese. Made high-protein with paneer (Indian cottage cheese), it's a healthy, family-friendly recipe and one of the easiest ways to get kids to eat more veggies.
My daughter loves pasta, and I pack it for her lunch at least once a week. I'm always looking for ways to make her pasta healthier, with lots of veggies and protein. I often make avocado pasta, creamy pumpkin pasta, and recently, I tried this hidden veggie pasta. Dhwani didn't even realize it was packed with so many vegetables; she loved it!
Best part? You don't need any heavy cream or cheese at all. This vegetable-based pasta sauce is just as creamy and flavorful, better than traditional pasta sauces, and it has quickly become a new family favorite in our home.
You can roast the vegetables in the oven, on the stovetop, or in an air fryer, whichever is most convenient for you.
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How to Make Hidden Veggie Pasta
Boil the pasta according to the packet instructions. Reserve some pasta water and set it aside.
Add the diced vegetables to a baking tray in a single layer, then drizzle with olive oil and sprinkle with salt and pepper.
Preheat the oven to 400°F (200°C), then roast the vegetables for 25-30 minutes, or until they are nicely roasted. Stirring about halfway through.
Alternatively,
Air Fry: at 375°F (190°C) for 15-20 minutes.
Stovetop: You can also roast the veggies in a pan or skillet until they are soft.
Let the roasted veggies cool slightly, add them to the blender along with paneer (or cottage cheese, tofu, heavy cream, coconut cream), seasonings like oregano, red chili flakes, salt, and water (or vegetable broth). Blend until smooth.
Note: For extra richness, you can use whole milk (or light coconut milk) instead of water while blending. For extra creamy sauce, add milk instead of water (broth).
Add the blended, smooth sauce to a large saucepan or pot. Then add the boiled, and drained pasta to the sauce along with the reserved pasta water, and salt if required. Mix well and cook for 1-2 minutes.
Note: For extra depth and tanginess, feel free to add some tomato paste to the sauce.
Serve with fresh parsley or basil and cheese on top. Enjoy!
What to Serve with Roasted Veggie Pasta
You can eat this pasta as a meal in itself or pair it with a side like
- Salads like chickpea cucumber salad or avocado cucumber salad.
- Soups like Instant pot creamy tomato soup or veg clear soup.
- For extra veggies, serve with air fryer roasted potatoes on the side.
Expert Tips
- Extra Protein: You can add cottage cheese, cannellini beans, white beans, or tofu.
- Veggies: You can also use other vegetables like pumpkin, mushrooms, cauliflower, or butternut squash. Feel free to change up the ratios of the veggies if you like. Cut the vegetables into small, even pieces for quicker cooking.
- Roast your veggies until soft: Roast the vegetables until soft, tender, and lightly golden.
- Set aside 1 cup of pasta water before draining the pasta. The starchy water is used to thin the sauce and helps the sauce cling to the pasta.
- Tomato Paste: A tablespoon of tomato paste adds a delicious, tangy kick to your vegetable pasta sauce recipe.
If the tomatoes are not tart, add 1-2 tablespoons of tomato ketchup (or tomato paste). - Stovetop Method: You can also make this recipe on the stovetop, though roasting is faster and more efficient. For the stovetop method, sauté the vegetables with olive oil and seasonings until they are soft enough to blend.
Storage Suggestions
- Fridge: You can prepare the sauce and store it in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months in a freezer-safe container. When it's time to eat, simply reheat in a saucepan and mix the boiled pasta. You can use the leftover sauce to make pizza, too.
More Vegetarian Pasta Recipes
Hidden Veggie Pasta Recipe (High Protein)
Ingredients
- 2 - 2 ½ cups penne pasta (8 oz) (or 3-3.5 cups cooked pasta)
- 3 medium tomatoes cubed (about 1½ cups)
- 1 medium red bell pepper cubed (about 1 cup)
- 1 large carrot diced
- 1 medium zucchini chopped (about 1 cup) (or bottlegourd)
- 1 small red onion sliced
- 5-6 large garlic cloves
- 2 teaspoons olive oil
- salt and black pepper to taste
- ½ cup paneer (Indian cottage cheese) (or tofu, cottage cheese, cream, coconut cream)
- 1 ½ - 2 teaspoons dried oregano (or Italian seasoning)
- 1 teaspoon red chili flakes (adjust to taste)
- ½-3/4 cup water (or vegetable broth) (for blending)
- ¼ -½ cup reserved pasta water
- 1-2 tablespoons fresh parsley (or basil) chopped
Instructions
- Boil the pasta according to the packet instructions. Reserve some pasta water and set it aside.
- Add the diced vegetables to a baking tray in a single layer, then drizzle with olive oil and sprinkle with salt and pepper.
- Preheat the oven to 400°F (200°C), then roast the vegetables for 25-30 minutes, or until they are nicely roasted. Stirring about halfway through.Alternatively,Air Fry: at 375°F (190°C) for 15-20 minutes.Stovetop: You can also roast the veggies in a pan or skillet on the stovetop.
- Let the roasted veggies cool slightly, add them to the blender along with paneer (or cottage cheese, tofu, heavy cream, coconut cream), seasonings like oregano, red chili flakes, salt, and water (or vegetable broth). Blend until smooth.Note: For extra richness, you can use whole milk (or light coconut milk) instead of water while blending. For extra creamy sauce, add milk instead of water (broth).
- Add the blended, smooth sauce to a large saucepan or pot. Then add the boiled, and drained pasta to the sauce along with the reserved pasta water, and salt if required. Mix well and cook for 1-2 minutes.Serve with fresh parsley or basil and cheese on top. Enjoy!
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