How to make Hidden Veggie Creamy Pasta?
⏱ Total Time: 25 minutes
💰 Estimated Cost: 35-50 MAD per serving
🍽 Servings: 2
🌿 Kid-Friendly, Veggie-Sneaky, Comfort Food
🛒 Ingredients for Hidden Veggie Creamy Pasta
- 1 cup pasta (penne or fusilli)1 small onion, chopped
- 2 cloves garlic, minced
- 1 small zucchini, peeled and finely grated
- 1 small carrot, peeled and finely grated
- ½ cup cauliflower florets
- ½ red bell pepper, chopped
- ½ cup vegetable broth (or water)
- ½ cup chopped spinach (optional)
- 1 clove garlic (minced)
- 1 tbsp olive oil
- ¾ cup milk (or plant-based milk)
- ½ cup grated cheese (cheddar or mozzarella) or soft cheese triangle (like La Vache Qui Rit)
- 1 tbsp cream cheese or plain Greek yogurt
- Salt & pepper to taste
- A pinch of nutmeg (optional)
👩🍳 Instructions
- Boil Pasta
In a pot of boiling salted water, cook pasta until al dente. Drain and set aside. - Cook the Hidden Veggies
In a non-stick pan, heat olive oil over medium. Add onion and garlic, sauté for 2 minutes. Add grated zucchini, grated carrot, and spinach, cauliflower, and red bell pepper. Cook for about 6–8 minutes until slightly soft. - Simmer & Blend (Optional but Recommended for Picky Eaters)
Transfer the veggie mix to a blender with a splash of milk. Blend until smooth—this is your hidden veggie sauce! - Make the Creamy Sauce
Return the sauce to the pan. Add the rest of the milk, cheese, and cream cheese or Greek yogurt. Stir until melty and creamy. Season with salt and pepper. - Mix in Pasta
Pour the sauce back into the pan, season with salt, pepper, and nutmeg. Add the cooked pasta and stir to coat evenly. Heat for another 2-3 minutes, and serve warm.
🥕Veggie-Hiding Tip:
Peel zucchini and carrots before grating to remove visible colors. Blending the cooked mix into a creamy cheese sauce masks both flavor and texture. You can switch the veggies based on what’s in your fridge (e.g. spinach, peas, or pumpkin).
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