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Creamy Hidden Veggie Pasta

A rich, creamy gluten-free pasta sauce packed with finely grated zucchini and carrots—so smooth kids won't spot them, but they'll devour every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz gluten-free pasta I use brown rice penne
  • 2 tbsp olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 medium zucchini finely grated
  • 1 medium carrot finely grated
  • 1/2 cup heavy cream or full-fat coconut milk for dairy-free
  • 1/2 cup grated Parmesan or dairy-free nutritional yeast
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup reserved pasta water

Equipment

  • large pot
  • colander
  • box grater or food processor
  • large skillet
  • wooden spoon

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook 1 minute less than package directions—it finishes in the sauce.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook 4 minutes until translucent.
  3. Stir in garlic, grated zucchini, and grated carrot. Cook 5 minutes, stirring often, until veggies are soft and most moisture has cooked off. You want the sizzle to quiet down.
  4. Pour in heavy cream. Simmer gently 2 minutes, scraping up any browned bits.
  5. Stir in Parmesan, salt, and pepper. Sauce will be thick.
  6. Drain pasta, reserving 1/4 cup pasta water. Add pasta to skillet with sauce. Toss over low heat, adding pasta water a tablespoon at a time until sauce clings to every noodle. About 1-2 minutes.
  7. Serve warm with extra Parmesan on the side.

Notes

Store leftovers in a sealed container in the fridge for up to 3 days. Reheat with a splash of milk to loosen the sauce. For a dairy-free version, use full-fat coconut milk and nutritional yeast. Do not freeze—the sauce can separate.