Creamy Veggie Cavatappi Pasta Recipe: A Healthy Family Meal

Ingredients

• tablespoon olive oil
• 1 pound Roma tomatoes
• 2 medium carrots, peeled and cut into 3-inch pieces
• 1 onion, diced
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced
• 7 cloves garlic, peeled
• 1.5 teaspoons Italian seasoning
• salt to taste
• red pepper flakes to taste
• 1 (16 ounce) package cavatappi pasta
• 0.33 cup shredded Italian cheese blend

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C).
2. Arrange the tomatoes, carrots, onion, bell pepper, zucchini, and garlic on a baking sheet. Drizzle generously with olive oil and season with Italian seasoning, salt, and crushed red pepper.
3. Roast in the preheated oven for 30 to 35 minutes, or until the vegetables are tender and slightly caramelized.
4. Bring a large pot of lightly salted water to a rolling boil. Add the cavatappi pasta and cook for 9 to 11 minutes, stirring occasionally, until al dente. Reserve about 1/2 cup of the pasta water before draining.
5. Carefully transfer the roasted vegetables to a high-speed blender, such as a Vitamix®.
6. Blend on high speed for 30 to 45 seconds, or until the vegetable mixture is perfectly smooth. If needed, thin the puree with the reserved pasta water to reach your desired consistency.
7. Toss the cooked pasta with the creamy vegetable sauce. Sprinkle with your favorite cheese and serve immediately for the best flavor.

Nutrition

• Calories: 317 kcal
• Fat Content: 2 g
• Fiber Content: 6 g
• Sodium Content: 23 mg
• Protein Content: 11 g
• Carbohydrate Content: 67 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g