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Creamy vegetable pasta

Creamy Vegetable Pasta

Anna Carwile
This creamy vegetable pasta has all the veggie nutrients hidden in a creamy, delicious sauce.
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Servings 8

Ingredients
  

  • 2 pounds carrots peeled
  • 2 tablespoons minced garlic
  • 1 yellow onion
  • 8-10 little tomatoes
  • 2 teaspoons italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 16 ounces rotini pasta
  • 8 ounces cream cheese

Instructions
 

  • Peel and chop carrots, garlic and onion.
  • Put chopped carrots on a baking sheet and other veggies in a single layer in a 9 x 13 baking pan.
  • Coat vegetables with olive oil and seasoning. Massage with hands or stir to combine.
  • Roast vegetables at 400 degrees for 20 minutes.
  • While vegetables are roasting, cook pasta al dente according to instructions.
  • Take vegetables out of the oven, flip then add cream cheese to tomato and onion pan.
  • Put vegetable pans back in the oven and roast another 10-15 minutes until cream cheese is softened and vegetables are roasted.
  • Smash roasted veggies with a fork then mix with cream cheese.
  • Blend vegetables, seasoning and cream cheese in the 9 x 13 pan using an immersion blender.
  • Add cooked pasta to pan and mix with sauce. If too thick add pasta sauce or milk to desired consistency,
Keyword Kid Friendly