Hidden Veggie Bolognese

Nothing fancy here - just a simple way to add extra veggies to your dinner! Get on it!

Prep Time: 30 minutes

Cook Time: 120 minutes

Serving Size: 3-4 Bowls

Ingredients

  • 8 Roma Tomatoes, halved or quartered

  • 1 Bulb of Garlic, 1 end sliced off to roast easy

  • 1 Red Pepper, halved

  • 1 White Onion, quartered or cut into 8ths

  • 2-3 Large Carrots or a handful of baby Carrots

  • 1 Large Zucchini, sliced

  • 1/2 Cup Oil

  • Salt & Pepper to taste

  • 2 Cups Dry Penne

Directions

  • Pre-heat oven to 375F degrees. Lay out the chopped veggies in a single layer on a large baking sheet. Drizzle with a generous portion of oil and season with salt & pepper.

  • Roast for 1-1.5 hours then remove from oven and allow to cool.

  • Once veggies are cooled, peel out the garlic cloves then add all the veggies to a food processor and let her rip!

  • Transfer the veggies mixer to a medium sized pot and add in 1/2 can of coconut milk. Cook over medium heat and mix well. Season with additional salt & pepper as desired. Allow to simmer.

  • Add penne to a large pot of boiling water and cook as instructed. Strain pasta and combine with the sauce in a large pan.. Sprinkle with some shredded parm if desired!

Bowls, Vegetarian DishesJessica DeRaafvegetarian, veggie, hidden veggie, veggie pasta