Looking for a quick and nutritious dinner that sneaks in a load of veggies without sacrificing flavor? These two simple hidden veggie pasta sauces are your go-to! Packed with vibrant vegetables, blended to creamy perfection with protein-rich cottage cheese or silken tofu, and ready in just 15 minutes – they’re ideal for busy weeknights, picky eaters, or anyone looking to level up their pasta game. Whether you roast or sauté, both methods deliver a comforting, cheesy pasta sauce that’s secretly full of goodness.
Roughly chop the veggies, add to a baking tray or airfryer proof bowl.
Drizzle the olive oil, crumble the soup stock cube and season.
Place in the oven on grill mode or in an Airfryer to 200C for 10-15min.
Place the grilled vegetables in a high speed blender cup, add the tofu and blend well.
Add to your preferred pasta and grate some Parmesan over the top.
Firstly, place the onion and garlic in a mini chopper and chop finely.
Heat the oil in a pan and saute the minced onion/garlic.
Place your veggies in the mini chopper and chop finely.
Add to the pan and sauté for 2 minutes.
Crumble in the stock cube and season. Saute a further 3-5 minutes.
Transfer to a high blender cup, add the cottage cheese & passata and blend well.
Add to your preferred pasta and grate some Parmesan over the top.
Ingredients
Pro tip 1: Freeze the remaining sauce in large ice cube trays and freeze. When required, no need to thaw, add straight into a pan and let melt back into a sauce.
Pro tip 2: Peel the cherry tomatoes if your child likes the sauce smooth. I personally like the texture of the very small skin bits but it’s down to preference
