Creamy Vegetable Pasta

A great recipe for kids who are picky with vegetables: the veggies are smoothly blended into a rich, creamy sauce that they will love.

Ingredients

• Tomatoes 4 pcs
• Red bell pepper 1 pc
• Sweet pepper 1 pc
• Garlic 1 whole head
• Red onion 1 pc
• Large carrot 1 pc
• Pasta 500 g
• Cooking cream (10-20%) 200 ml
• Olive oil
• Sugar 0.5 tsp
• Salt
• Black pepper
• Fresh green basil
• Cheese (optional, to taste)

Method

1. 1.Clean and chop the vegetables, then spread them onto a baking sheet lined with parchment paper.
2. 2.Drizzle with olive oil, season with salt, and toss to coat evenly.
3. 3.Roast in a preheated oven at 180°C (350°F) for 40 minutes, then let cool slightly.
4. 4.Transfer the roasted vegetables into a blender, squeezing the roasted garlic cloves out of their skins.
5. 5.Add cream, salt, sugar, and black pepper, then blend until completely smooth and creamy.
6. 6.Cook the pasta in boiling salted water according to the package instructions until al dente, then drain.
7. 7.In a pan, combine a drizzle of olive oil, the prepared vegetable cream sauce, and the cooked pasta.
8. 8.Cover with a lid and simmer over low heat for 5-10 minutes.
9. 9.Garnish with fresh green basil and optional grated cheese before serving.

Notes

• Squeeze the roasted garlic cloves directly into the blender to keep skins out of the sauce.
• A small amount of sugar helps balance the natural acidity of the tomatoes.