Pasta with Hidden Vegetable Sauce
Pasta with hidden vegetable sauce - a creamy, healthy and tasty sauce made with assorted vegetables, herbs and few spices. Kid-friendly vegetable sauce is a great way to make picky kids eat their healthy meals without any fuss.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 8
Calories: 248kcal
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 Tablespoon Oil
- 143 g (or) 1 cup (or) 2 medium Carrot chopped
- 166 g (or) 1.5 cups (or) 1 medium Courgettes chopped
- 47 g (or) ⅓ cup Green Pepper chopped
- 185 g (or) 1 cup (or) 1 large Sweet Potato chopped
- 400 g (or) 2 cups (or) 1 tin Tomato
- as required Salt
- as required Pepper
- 1 Teaspoon Oregano
- ½ Teaspoon Basil
- 3 cloves Garlic
- 293 g (or) 3 cups Pasta (rotini or penne) cooked (563 gms)
- 125 ml (or) ½ cup Double Cream
To make hidden vegetable pasta sauce:
Heat oil in a skillet/pan over medium low flame.
1 Tablespoon Oil
Once oil is hot, add garlic, carrot, courgettes, green peppers, sweet potato and salt. Mix well, close the lid and cook for 8-10 minutes until vegetables soften.
143 g (or) 1 cup (or) 2 medium Carrot, 166 g (or) 1.5 cups (or) 1 medium Courgettes, 47 g (or) ⅓ cup Green Pepper, 185 g (or) 1 cup (or) 1 large Sweet Potato, 3 cloves Garlic
Now add tinned chopped tomatoes, basil, oregano, pepper, mix well and cook for 5 minutes.
400 g (or) 2 cups (or) 1 tin Tomato, as required Salt, as required Pepper, 1 Teaspoon Oregano, ½ Teaspoon Basil
Switch off the flame and let it cool completely.
Transfer the contents to a blender/mixer and grind until smooth.
To make hidden veggie pasta
In a deep bottomed pan add required amount of vegetable sauce and cream.
125 ml (or) ½ cup Double Cream
Stir and let sauce bubble over medium low heat.
At this point, check the seasoning and add if required.
Put cooked pasta and stir until well combined.
293 g (or) 3 cups Pasta (rotini or penne)
Enjoy delicious and creamy vegetable pasta.
Store the remaining sauce in a glass jar in fridge or freezer.
Cook pasta according to instructions on the package just until al dente, do not overcook it.
Save pasta water to use while grinding the veggie pasta sauce just in case.
Add cold water over the cooked pasta in the colander to prevent it from cooking further and sticking to each other.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Calories: 248kcal | Carbohydrates: 38g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 36mg | Potassium: 422mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6981IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 1mg