Creamy Veggie Cavatappi Pasta without Cream

This creamy pasta dish is loaded up with hidden vegetables that are roasted and pureed to make a delicious sauce.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 317 Calories

Ingredients

• salt to taste
• 1 onion, diced
• 1 zucchini, sliced
• 7 cloves garlic, peeled
• 1 pound Roma tomatoes
• 1 red bell pepper, cut into strips
• 1 (16 ounce) package cavatappi pasta
• Red pepper flakes to taste
• 2 medium carrots, peeled and cut into 3-inch pieces
• 1.5 teaspoons Italian seasoning
• tablespoon olive oil
• 0.33 cup shredded Italian cheese blend

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Spread out tomatoes, carrots, onion, bell pepper, zucchini, and garlic on a baking sheet and drizzle with olive oil. Sprinkle with Italian seasoning, salt, and crushed red pepper.

Step 3

Roast in the preheated oven until vegetables are soft, 30 to 35 minutes.

Step 4

Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain pasta, reserving about 1/2 cup pasta water.

Step 5

Transfer cooked vegetables to a high-speed blender (such as a Vitamix®)

Step 6

Blend on high until vegetables are smooth, 30 to 45 seconds. Thin vegetable puree with reserved pasta water if desired.

Step 7

Toss pasta with vegetable sauce. Sprinkle with cheese and serve immediately.