Creamy Veggie Cavatappi Pasta without Cream
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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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.