Name: Creamy Veggie Cavatappi Pasta without Cream
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - tablespoon; Roma tomatoes - 1 pound; Carrots, peeled and cut into 3-inch pieces - 2 medium; Onion, diced - 1; Red bell pepper, cut into strips - 1; Zucchini, sliced - 1; Garlic, peeled - 7 cloves; Italian seasoning - 1 ½ teaspoons; Salt to taste - 1 ½ teaspoons; Red pepper flakes to taste (Optional) - 1 ½ teaspoons; Cavatappi pasta - 1 (16 ounce) package; Shredded Italian cheese blend (Optional) - ⅓ cup

Ingredients for - Creamy Veggie Cavatappi Pasta without Cream

1. Olive oil tablespoon

2. Roma tomatoes 1 pound

3. Carrots, peeled and cut into 3-inch pieces 2 medium

4. Onion, diced 1

5. Red bell pepper, cut into strips 1

6. Zucchini, sliced 1

7. Garlic, peeled 7 cloves

8. Italian seasoning 1 ½ teaspoons

9. Salt to taste 1 ½ teaspoons

10. Red pepper flakes to taste (Optional) 1 ½ teaspoons

11. Cavatappi pasta 1 (16 ounce) package

12. Shredded Italian cheese blend (Optional) ⅓ cup

How to cook deliciously - Creamy Veggie Cavatappi Pasta without Cream

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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.

5 . Stage

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

6 . Stage

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

7 . Stage

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