A creamy, veggie-packed twist on a childhood favorite.
Recipe Yield & Details
Yield: 4–6 servings
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Serving Size: ~1 cup
Instructions
Step 1Cook pasta according to package directions. Drain and set aside.
Step 2Steam carrots and zucchini until soft. Drain zucchini well, then purée both until smooth.
Step 3In a saucepan, whisk together carrot purée, zucchini purée, tomato sauce, broth, milk, and tomato paste.
Step 4Stir in onion powder, garlic powder, paprika (if using), and honey or maple syrup. Simmer for 5–7 minutes, stirring occasionally.
Step 5Add cooked pasta and stir to coat evenly. If using cheese, stir until melted and creamy.
Step 6Taste and adjust seasoning with salt and pepper as needed. Serve warm.
Ingredients
2 cups small ring pasta
1 cup carrot purée (about 2 medium carrots, steamed & blended)
1 cup zucchini purée (about 1 medium zucchini, steamed & blended)
1 cup tomato sauce
½ cup chicken broth
½ cup milk
1–2 tablespoons tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika (optional)
1 teaspoon honey or maple syrup
½ cup shredded cheddar or Parmesan (optional)
Salt & pepper to taste
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