Creamy roasted veggie pasta

This is a staple recipe for my picky toddlers when I need them to eat more veggies and they refuse.

When the veggies are roasted and blended up with cheese, you can’t even taste them anymore which is exactly the trickery needed to get my picky, veggie-adverse toddlers to eat it.

it’s super easy and pretty forgiving with amounts, I never need to measure with this recipe. It’s just taste and adjust. Always turns out good and it’s balanced with protein (if you use a protein pasta!), fiber, and fat to keep blood sugar happy.

creamy roasted veggie pasta

• 1 butternut squash, sliced in half lengthwise

• 1 pint baby tomatoes

• 1 bell pepper (I like red) roughly chopped

• 1 onion, chopped into 4 pieces

• 1 or 2 cloves of garlic

• Pasta of choice

• 1/2 cup Parmesan cheese (more or less depending on your taste preferences!)

make it

1. Preheat oven to 350F.

2. Boil pasta according to directions and reserve some of the pasta water to put in with the sauce.

3. Add all veggies to a parchment lined baking tray and bake for about 25-35 minutes or until no I’m veggies are cooked through.

4. Add roasted veggies to blender with Parmesan cheese and 1-2 ladles of pasta water.

5. Blended until smooth. Adjust salt as needed.

6. Pour over pasta and mix well. Enjoy :)