Cheesy Organic Pasta with Hidden Veggies
Whole FoodsCheesy Organic Pasta with Hidden Veggies
Ingredients
For the Pasta
- 12 ounces organic pasta, such as penne or rotini
- 1 teaspoon sea salt, plus more for pasta water
For the Hidden Veggie Sauce
- 2 tablespoons organic extra virgin olive oil
- 1/2 organic yellow onion, small, finely diced
- 1 organic carrot, medium, peeled and finely grated
- 1 organic zucchini, small, finely grated
- 2 cloves organic garlic, minced
- 1/2 cup organic vegetable broth, such as 365 Whole Foods Market Organic Vegetable Broth
- 15 ounces organic crushed tomatoes, such as 365 Whole Foods Market Organic Crushed Tomatoes
- 1/2 cup organic milk, whole or 2%
- 4 ounces organic cream cheese, softened
- 1 1/2 cups organic sharp cheddar cheese, shredded
- 1/4 cup organic Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the organic pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the hidden veggie sauce. In a large saucepan or Dutch oven, heat the organic extra virgin olive oil over medium heat. Add the finely diced organic yellow onion and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 3
Add the grated organic carrot and zucchini to the saucepan. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are very soft and have released most of their moisture. Add the minced organic garlic and cook for 1 minute more until fragrant.
⏱️ 8 min
- 4
Pour in the organic vegetable broth and organic crushed tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes to allow the flavors to meld and vegetables to soften further.
⏱️ 7 min
- 5
Carefully transfer the vegetable mixture to a blender. Add the organic milk and organic cream cheese. Blend until completely smooth and creamy. Be cautious when blending hot liquids; start on low speed and gradually increase.
⏱️ 3 min
- 6
Return the smooth sauce to the saucepan over low heat. Stir in the shredded organic sharp cheddar cheese and grated organic Parmesan cheese until melted and the sauce is smooth. Season with 1 teaspoon sea salt and 1/4 teaspoon black pepper.
⏱️ 2 min
- 7
Add the cooked and drained pasta to the sauce. Toss to coat evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 1 min
- 8
Serve immediately, garnished with extra grated organic Parmesan cheese if desired.
Kitchen Tools
Nutrition Facts (per serving)
Whole FoodsCheesy Organic Pasta with Hidden Veggies
Ingredients
For the Pasta
- 12 ounces organic pasta, such as penne or rotini
- 1 teaspoon sea salt, plus more for pasta water
For the Hidden Veggie Sauce
- 2 tablespoons organic extra virgin olive oil
- 1/2 organic yellow onion, small, finely diced
- 1 organic carrot, medium, peeled and finely grated
- 1 organic zucchini, small, finely grated
- 2 cloves organic garlic, minced
- 1/2 cup organic vegetable broth, such as 365 Whole Foods Market Organic Vegetable Broth
- 15 ounces organic crushed tomatoes, such as 365 Whole Foods Market Organic Crushed Tomatoes
- 1/2 cup organic milk, whole or 2%
- 4 ounces organic cream cheese, softened
- 1 1/2 cups organic sharp cheddar cheese, shredded
- 1/4 cup organic Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the organic pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the hidden veggie sauce. In a large saucepan or Dutch oven, heat the organic extra virgin olive oil over medium heat. Add the finely diced organic yellow onion and cook until softened, about 3-4 minutes.
⏱️ 4 min - 3
Add the grated organic carrot and zucchini to the saucepan. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are very soft and have released most of their moisture. Add the minced organic garlic and cook for 1 minute more until fragrant.
⏱️ 8 min - 4
Pour in the organic vegetable broth and organic crushed tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes to allow the flavors to meld and vegetables to soften further.
⏱️ 7 min - 5
Carefully transfer the vegetable mixture to a blender. Add the organic milk and organic cream cheese. Blend until completely smooth and creamy. Be cautious when blending hot liquids; start on low speed and gradually increase.
⏱️ 3 min - 6
Return the smooth sauce to the saucepan over low heat. Stir in the shredded organic sharp cheddar cheese and grated organic Parmesan cheese until melted and the sauce is smooth. Season with 1 teaspoon sea salt and 1/4 teaspoon black pepper.
⏱️ 2 min - 7
Add the cooked and drained pasta to the sauce. Toss to coat evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 1 min - 8
Serve immediately, garnished with extra grated organic Parmesan cheese if desired.