You guys this is single handedly one of the best ways to get your micronutrients and fiber in if you’re a picky eater, sick of veggies, or just want an easy staple meal to add to your rotation. 

Equipment//

Blender

Pasta pot

Cutting board

Measuring cups & spoons

Baking Pan

Ingredients//

1 box of rigatoni (can use any type of pasta you prefer)

1 red bell pepper

1 zucchini 

3 large carrots

3 tomatoes

1/2 a yellow onion

1 head of garlic, with top cut off

1 tbsp olive oil

Salt and pepper

1 tsp Italian seasoning

Light Coconut milk to thin

1/4 cup Parmesan cheese (can use nutritional yeast if dairy free) 

Instructions//

1. Preheat oven to 450 F and line a baking sheet with parchment paper. 

2. Dice all your veggies and add them to the baking sheet. Drizzle with olive oil, salt and pepper, and Italian seasonings. Bake for 30 minutes or until all are tender.

3. While veggies cook, prepare your pasta according to package instructions. Drain your pasta then add it back to the pasta pot. 

4. When veggies are done cooking add them to a high speed blender along with cheese, blend until just combined then slowly add in coconut milk until you reach a. Thick creamy consistency (I used around 3/4 cup but it all depends on how thick you like your sauce).

5. Add sauce to the pot with pasta and heat over low for 2-3 minutes, stirring until everything is well combined.

6. Garnish with more cheese and red pepper flakes if desired

Servings: 5

Calories: 493

Total Fat: 7.9g

Total Carbohydrate: 88.3gProtein: 19g