Menu
Recipes
Filter:
Tags:
Connect with us
Discuss your tuckshop with us
Recipe Categories
Recipes
Menus
Creamy Vegetable Pasta
Rating:
Created by:
QAST, Bay View State School
Prep time:
20 mins
Cooking time:
1 hour
Serves:
70
- Chrissy Buzzard
Category:
Tags:
Ingredients
400gzucchini, peeled (optional)
1kgfresh tomatoes (or 2 x 440g tinned)
300gred capsicums
1kgsweet potato
1kgcarrot, peeled
500gcauliflower (frozen or fresh)
2 tspcrushed garlic
2 tbspmixed herbs
2 tbspolive oil
2 x700g jars of Chunky Pasta Sauce
1Lreduced-fat milk
1.5Lwater
6 tspchicken-style stock powder
500glight sour cream or low-fat cottage cheese
3kgdried penne pasta (6 x 500g packets)
1kgblock of reduced-fat cheese, grated
Method
- Roughly chop zucchini, red capsicum, sweet potato, carrots and cauliflower, and quarter the tomatoes.
- Place on large oven trays and top with olive oil, garlic and herbs. Roast at 200°C for 1 hour.
- While this is cooking, cook your pasta (as per packet instructions) until al dente, drain and set aside.
- Once vegetables are cooked and cooled slightly, use a stick blender to blend them with the milk, stock, chunky pasta sauce and sour cream/cottage cheese, until smooth.
- Stir the pasta through the sauce and portion 1 cup measures into foil containers with lids. Top with 2 tablespoons of grated cheese.
- Freeze for up to 3 months and re-heat as needed.
Recipe description
A quick and easy, creamy pasta creation that’s loaded with 7 vegetables the kids won’t even know about.
Watch the recipe demonstration video – https://www.youtube.com/watch?v=vixemvYi4z0
Variations
- To serve this as a gluten-free option, opt for gluten-free pasta.
- To add protein, add 3 lean beef meatballs or 3 chicken breast strips.
