Hearty Vegetable Pasta

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This recipe courtesy of Cooking Matters

Hearty Vegetable Pasta

4.60 from 5 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16
Course: Mains & Sides
Ingredients Equipment Method Notes

Ingredients
  

  • 1 16-ounce package whole grain penne pasta
  • 1 medium onion
  • ½ pound carrots or combination of carrots and winter squash
  • 2 Tablespoons canola oil
  • 1 26-ounce jar marinara sauce
  • 1 10-ounce package firm tofu
  • 1 ⁄3 cup milk
  • ¼ teaspoon salt
  • Dash of ground nutmeg

Equipment

  • Box grater
  • Colander
  • Cutting board
  • Large pot
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Sharp knife
  • Vegetable peeler

Method
 

  1. Cook pasta using package directions. Prepare sauce while pasta cooks.
  2. Peel and rinse onion.
  3. Dice onion into ¼-inch pieces.
  4. Rinse, peel, and grate carrots. (If using winter squash, adults should rinse and peel before passing off to children to grate.)
  5. In a large skillet over medium-low heat, heat oil. Add onions and cook 5 minutes. Add grated carrots and cook 5 minutes more.
  6. Add marinara sauce to vegetables. Drain tofu. Crumble into sauce. Mix well.
  7. Raise heat to medium. Cook until sauce begins to simmer, about 7 minutes.
  8. Pour in milk. Stir to combine.
  9. Pour sauce over cooked, drained pasta. Just before serving, add salt and nutmeg. Stir.

Notes

Look for jarred sauce that does not have added sugar.
Great winter squash options include butternut, spaghetti, acorn, Hubbard, and delicata.

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