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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

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15 mins to prep

30 mins to cook

  1. Step 1

    Cook your pasta according to package directions. Drain and set aside.

  2. 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.

  3. Step 3

    Remove from heat and using a stab mixer or blender, puree vegetables and set aside.

  4. 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.

  5. Step 5

    Stir in nutritional yeast and chipotle sauce. Follow with the vegetable puree, combining thoroughly.

  6. Step 6

    Transfer pasta into the sauce and stir through over the heat for 1 minute.

  7. Step 7

    Season with salt & pepper and serve immediately.


Add more nutritional yeast for an extra savoury flavour, and garnish with parsley for a fresh pop of colour.

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