Any meal that sneaks in a whole serve of veggies undetected is a friend of ours! Who knew your blender was such a skilled magician?
You will need
Serves 4
- 250 g (2 1/2 cups) macaroni pasta
- 1/4 cup olive oil
- 1/2 brown onion, diced
- 120 g (1 1/4 cups) cauliflower florets
- 1 carrot, chopped
- 2 small zucchini, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons plain flour
- 375 ml (1 1/2 cups) unsweetened almond milk
- 1/2 cup nutritional yeast flakes
- 2 teaspoons chipotle in adobo sauce
- Salt & pepper, to season
Directions
-
Step 1
Cook your pasta according to package directions. Drain and set aside.
-
Step 2
Place a medium-sized saucepan over high heat and pour in 1 tablespoon olive oil followed by onion, cauliflower, carrot, zucchini & garlic. Stir to combine and reduce to low-medium. Cover with lid and sweat for 10-12 minutes or until onion translucent and vegetables cooked through.
-
Step 3
Remove from heat and using a stab mixer or blender, puree vegetables and set aside.
-
Step 4
Place another medium-sized saucepan over medium heat. Pour in the remaining oil and heat for 30 seconds, then add flour. Whisk together and cook for 2 minutes, then pour in the milk. Reduce heat to low and whisk constantly for 3-4 minutes or until mixture thickens.
-
Step 5
Stir in nutritional yeast and chipotle sauce. Follow with the vegetable puree, combining thoroughly.
-
Step 6
Transfer pasta into the sauce and stir through over the heat for 1 minute.
-
Step 7
Season with salt & pepper and serve immediately.
Variation
Add more nutritional yeast for an extra savoury flavour, and garnish with parsley for a fresh pop of colour.
More kid-friendly recipes
Directions
15 mins to prep
30 mins to cook
-
Step 1
Cook your pasta according to package directions. Drain and set aside.
-
Step 2
Place a medium-sized saucepan over high heat and pour in 1 tablespoon olive oil followed by onion, cauliflower, carrot, zucchini & garlic. Stir to combine and reduce to low-medium. Cover with lid and sweat for 10-12 minutes or until onion translucent and vegetables cooked through.
-
Step 3
Remove from heat and using a stab mixer or blender, puree vegetables and set aside.
-
Step 4
Place another medium-sized saucepan over medium heat. Pour in the remaining oil and heat for 30 seconds, then add flour. Whisk together and cook for 2 minutes, then pour in the milk. Reduce heat to low and whisk constantly for 3-4 minutes or until mixture thickens.
-
Step 5
Stir in nutritional yeast and chipotle sauce. Follow with the vegetable puree, combining thoroughly.
-
Step 6
Transfer pasta into the sauce and stir through over the heat for 1 minute.
-
Step 7
Season with salt & pepper and serve immediately.
Variation
Add more nutritional yeast for an extra savoury flavour, and garnish with parsley for a fresh pop of colour.
You will need
Serves 4
- 250 g (2 1/2 cups) macaroni pasta
- 1/4 cup olive oil
- 1/2 brown onion, diced
- 120 g (1 1/4 cups) cauliflower florets
- 1 carrot, chopped
- 2 small zucchini, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons plain flour
- 375 ml (1 1/2 cups) unsweetened almond milk
- 1/2 cup nutritional yeast flakes
- 2 teaspoons chipotle in adobo sauce
- Salt & pepper, to season