Hearty Vegetable Pasta
Servings: 16
Equipment
- Box grater
- Colander
- Cutting board
- Large pot
- Large skillet
- Measuring cups
- Measuring spoons
- Mixing spoon
- Sharp knife
- Vegetable peeler
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
Instructions
- Cook pasta using package directions. Prepare sauce while pasta cooks.
- Peel and rinse onion.
- Dice onion into ¼-inch pieces.
- Rinse, peel, and grate carrots. (If using winter squash, adults should rinse and peel before passing off to children to grate.)
- In a large skillet over medium-low heat, heat oil. Add onions and cook 5 minutes. Add grated carrots and cook 5 minutes more.
- Add marinara sauce to vegetables. Drain tofu. Crumble into sauce. Mix well.
- Raise heat to medium. Cook until sauce begins to simmer, about 7 minutes.
- Pour in milk. Stir to combine.
- 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.
Great winter squash options include butternut, spaghetti, acorn, Hubbard, and delicata.