Jul 242012

I make pastas very often and I’m always on the look out for making it with as much variation as possible. I’ve tried sauteeing vegetables and then toss them with marinara sauce. I’ve tried grilling vegetables in the oven to get that charred taste and then tossing them with olive oil and cheese. I’ve tried baking them with cheese. This recipe was something my son loved it at my friend Anu’s house. She was trying to mask the veggies by grinding them so kids would just eat the pasta without any complaints. I don’t usually take an effort to hide anything in my kid’s plate but I couldn’t deny the sight of kids relishing this pasta and expressing it with so much excitement to my friend forgetting the hidden secrets of veggies in the dish. The taste was just awesome and the pasta had absorbed the pureed veggies and was so flavorful and delicious. As a variation I would definitely make this pasta at home more often as my entire family has fallen for its yummy taste.





Penne Pasta and Bow tie Pasta (any pasta or combination of pasta can be used) — 2 cups (cooked al dente, tender crisp)

Garlic — 2 to 3 medium sized pods

Onions — 1 (about 1 cup sliced thinly)

Zucchini — 1 medium size (about 1/2 cup, cubed)

Red Bell Peppers — 1 (about 1/2 cup, cut in to cubes)

Carrots — 1 to 2 (about 1 cup cubed)

Marinara Sauce either store bought or home made — 1 cup

Cheese (I used Swiss, feel free to substitute to your favorite cheese) — 1/2 cup

Olive Oil –2 tsp

Salt & Pepper — as needed, optional


1. In a wide pan, heat oil and sautee onion and garlic until the onions are cooked and turn translucent, about 5 to 7 minutes. Add all the vegetables together and sautee them until cooked but firm. Switch off the flame and let it cool. Add salt and pepper, if desired. Once cool, working in batches, blend the sauteed vegetables in a blender in to smooth paste. Set aside.

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2. In a big bowl, mix cooked pasta, pureed veggie sauce, marinara sauce in the ratio of 2:2:1, meaning if you have 2 cups of cooked pasta, add 2 cups of pureed veggie sauce, and 1 cup of marinara sauce. If desired, marinara sauce can be totally omitted. This can be served as is if you don’t like cheese or you are serving it vegan.

3. Transfer the mixed pasta and sauce in a oven safe dish or casserole and sprinkle cheese. Cover with aluminum foil and bake in 350F oven for about 10 minutes until cheese melts. Serve hot with chopped basil on top. This step is optional. Enjoy!!!




My Day 2, group 4 recipe under “Combo” theme. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18. Also sending this entry to “Kid’s Delight” event, started by Srivalli and hosted by Pradnya.

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  10 Responses to “Pasta with Veggie Sauce”

  1. this looks very good. I have never tasted pasta and carrots together. I love this healthier version.

  2. I am a basil lover..and loving that chopped basil on top..wonderful…Jayanthi..

  3. good one…I do that often when serving things to kids. I puree zucchini, bell peppers, etc. and put in burgers etc.

  4. i wish to eat that bowl of farfalle pasta in marinara sauce ….yummm

  5. Looks delicious and inviting..
    Can have a bowl full of that pasta now..

  6. Omg, give me that whole plate, irresistible pasta.

  7. super filling plate of pasta!

  8. Hmmm! now I know my combow was skewed. In case you are wondering I tried this but my combo of veggies, sauce and pasta was all wrong. So the kids did not enjoy it. Thanks.

  9. I was into making lotsa pasta. My son doesn’t like Pasta so I don’t make it often these days.

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