Hidden Veggie Pasta (High Protein, High Fiber & Picky Eater approved)
Hidden veggie pasta made with a creamy blended sauce. High protein, high fiber, and perfect for picky eaters and easy dinners.
Equipment
- Large Baking Sheet
- Food processor or blender
- Large Pot
- Colander
- Knife and Cutting Board
- Measuring spoons
Ingredients
- 1 very large zucchini sliced into half-moons
- 2 large bell peppers roughly diced (I used red and orange)
- 4 oz mushrooms halved if large
- 1.5 tablespoons Avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon smoked paprika
- 1 Box 12 oz Brami Pasta any shape , I used fusilli, you can also sub for any other high fiber pasta (chickpea pasta is great too)
- 1 cup low-sugar marinara sauce
- 1 cup cottage cheese
Instructions
- Roast the Veggies- Preheat oven to 400°F. Add zucchini, bell peppers, and mushrooms to a large baking sheet. Drizzle with avocado oil and season with salt, pepper, garlic powder, onion powder, and smoked paprika. Toss to coat evenly. Roast for 20–25 minutes, until vegetables are tender and slightly caramelized.
- Cook the Pasta- While veggies roast, cook pasta according to package instructions. Drain and set aside.
- Blend the Sauce- Add roasted vegetables to a food processor along with marinara sauce and cottage cheese. Blend for 4–5 minutes until smooth and creamy.
- Combine & Serve- Pour the sauce over cooked pasta and mix until fully coated. Serve warm.
Notes
Scroll up to see substitutions, variations and storage tips!!
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Nutrition
Serving: 1servingCalories: 447kcalCarbohydrates: 66gProtein: 27gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 930mgPotassium: 1017mgFiber: 11gSugar: 9gVitamin A: 2361IUVitamin C: 90mgCalcium: 98mgIron: 3mg
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