Hidden Veggie Pasta

If you’re trying to eat a little healthier, but eating veggies just isn’t your thing, make this hidden veggie pasta! Perfect for cozy, nourishing dinners and you won’t even know they’re in there.

This dinner is a fantastic way to use up all of that beautiful summer produce and it’s ready in just a few simple steps. Just roast, blend, and add to your favorite pasta. Here’s everything you’ll need and how to make it!

What You’ll Need

Equipment

• Large Blender
• Sheet pan
• Large pot

Ingredients

• Slicer tomatoes: These 2 packs are perfect.
• Yellow onion
• Zucchini
• Red bell pepper
• Garlic
• Olive oil
• Salt + pepper
• Ground thyme
• Half & half
• Pasta: Any type or shape works with this recipe.
• Chicken sausage: For accurate nutrition, look for ones around 100-110 calories and 13-14g protein per link. I love these garlic parmesan ones or andouille flavored ones if you like a little spice.
• Parmesan: Optional, for topping

How To Make It

1. Prep oven and pan: Preheat oven to 400 F. Line a baking sheet with parchment and set aside.
2. Prep veggies and bake: Roughly chop the tomato, onion, zucchini, bell pepper, and spread onto the baking sheet. Peel garlic cloves and add. Drizzle with olive oil, season with a big pinch of salt and pepper, and bake for 40 minutes.

1. Boil pasta and cook sausage: About halfway through roasting the veggies, start on the pasta and chicken sausage. Chop the chicken sausage into ~1/4 inch coins and cook in a large frying pan on medium-high about 5 minutes, to improve texture and flavor (they are already pre-cooked). Bring a large pot of salted water to a boil, add pasta and cook according to box instructions, stirring occasionally. Drain and add back to the same pot.
2. Blend veggies: Once veggies are done roasting, transfer to a large blender and add half & half, salt, pepper, and thyme, and blend until smooth. Immediately pour onto the pasta and stir.

1. Add the rest and enjoy!: Add in the cooked chicken sausage and serve immediately with lots of parm!

Tips

• Don’t rinse noodles: Just drain the noodles and add them right back to the same pot used to cook them. The starch with help the sauce stick.
• If you like spice: Use andouille chicken sausages and/or add some red pepper flakes to the sauce mixture before blending.
• Salt: Taste the sauce and adjust salt levels as needed.
• Extra protein: Use a protein or chickpea pasta.

To Store

Once cooled, store leftovers in an airtight container in the fridge up to 4 days. Reheat in the microwave in 30 second intervals until warmed through.

You’ll Also Love

• Quick and healthy green pasta
• One pan garlic parmesan pasta with chicken sausage

Lastly, be sure to leave a rating and review down below if you try this hidden veggie pasta! ♡ And don’t forget to tag me on all the socials – always love to hear from you and see what you’re cooking up. Enjoy!

Hidden Veggie Pasta

5 from 1 vote

A cozy, nourishing dinner with extra veggies you won't even notice are there. Made with fresh tomato, bell pepper, zucchini, onion and garlic for a creamy, flavorful sauce.

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Prep Time:20 minutes mins

Cook Time:40 minutes mins

Course: Main Course

Cuisine: American

Servings: 8

Calories: 368kcal

Equipment

• Blender
• Sheet pan
• Large pot

Ingredients

• 2 slicer tomatoes (~350 g)
• 1 small yellow onion (200 g)
• 1 medium zucchini (~250 g)
• 1 large red bell pepper (170 g)
• 7-9 cloves garlic
• 1 tbsp extra virgin olive oil (15 ml)
• 1/2 cup half & half (120 ml)
• 1 tsp salt
• 1 tsp ground thyme
• 1/4 tsp pepper
• 1 lb pasta any shape
• 8 links chicken sausage (see notes)
• parmesan optional, for topping

Instructions

• Preheat oven to 400 F and line a half baking sheet with parchment.
• Roughly chop the tomatoes, onion, zucchini and bell pepper and peel the garlic cloves. Add everything to the sheet pan, drizzle with olive oil and season with a big pinch salt and pepper. Bake for 40 minutes.
• About halfway through baking, start on the chicken sausage and pasta. Slice the chicken sausages into ~1/4 inch coins and cook in a large frying pan on medium-high heat until they've got some color and crispiness. Set aside.
• Bring a large pot of salted water to a boil and add the pasta, cooking according to box instructions. Drain and put back in the same pot.
• Once veggies are done roasting, add to a large blender along with half & half, salt, thyme, and pepper, and blend until smooth. Taste and adjust salt levels as needed. Add to the pasta and stir together.
• Add chicken sausage and stir again to combine. Serve with plenty of fresh grated parmesan and enjoy!

Notes

• Chicken sausage: For accurate nutrition, use ones around 100-110 calories and 12-14g protein. I love the garlic parmesan ones linked above, or these andouille ones if you like more spice.
• Nutrition: Does not include parmesan.

Nutrition

Serving: 241g | Calories: 368kcal | Carbohydrates: 51.7g | Protein: 22.9g | Fat: 8g | Fiber: 4.8g

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