Creamy Vegetable Pasta
This creamy vegetable pasta has all the veggie nutrients hidden in a creamy, delicious sauce.
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,