If you’re in the same boat as me, the week of Thanksgiving is already bringing a bit of chaos. I’m currently getting my prep day plan ready for Wednesday and Thursday since I’m hosting the holiday for the first time in our new home and it is definitely overwhelming 😳 Despite this chaotic time, I’m doing my best to make time for nourishing dinners and options prepped for me in the fridge or freezer. So if you’re looking to do the same, let me share my easy, veggie-packed recommendation with you: hidden veggie protein pasta.
Having this hidden protein, hidden veggie sauce waiting for me in the fridge or freezer is always a lifesaver. And even better, it tastes like comfort food!! All you need to do is roast a bunch of veggies, blend ‘em up with cottage cheese for protein, and you have the most delicious, creamy sauce with 5 hidden veggies, 25g protein, and 9g fiber per serving. UNREAL!! Full recipe is below.
🚨 BOGO sale alert!! As you probably know, I’m a big fan of Banza’s new brown rice pasta for all of my gluten-free pasta needs, including the recipe I’m featuring today. It’s made in Italy with just two ingredients (brown rice and chickpeas), the texture is so similar to regular pasta, and it tastes just as good reheated for leftovers/meal prep!! They’re currently running a BOGO (buy one, get one free) offer at Target via Aisle! Aisle is an online platform that helps connect you with offers to save money at local retailers and it’s super easy to use, try it out and stock up on your pasta 🍝
Click here to claim the BOGO Banza offer via Aisle.
Purchase two boxes of Banza brown rice pasta at eligible locations (options for penne, rotini, elbows, or spaghetti) and save your receipt.
Upload your receipt & you’ll be reimbursed to Venmo or PayPal within 48 hours!
hidden veggie protein pasta
serves 4 | prep time: 20 minutes | cook time: 30 minutes
gluten-free, dairy-free option, vegetarian, vegan option
INGREDIENTS
1 small zucchini, diced into 1-inch pieces
1 red bell pepper, diced into 1-inch pieces
1⁄2 large yellow onion (or 1 small yellow onion), quartered
1 cup cherry tomatoes
4 garlic cloves
2 tablespoons olive oil
2 teaspoons dried oregano
1 1⁄2 teaspoons kosher salt
1 teaspoon dried basil
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon red pepper flakes (optional)
10 ounces gluten-free penne (brown rice pasta recommended)
16 ounces 4% milkfat cottage cheese (can sub non-dairy ricotta cheese)
2 tablespoons nutritional yeast
INSTRUCTIONS
Preheat the oven to 425F. Prepare a large sheet pan.
Add the zucchini, bell pepper, onion, cherry tomatoes, and garlic to the sheet pan. Cover with the oil, oregano, salt, basil, black pepper, and red pepper flakes and toss to combine, coating the vegetables in the oil and spice evenly. Bake until the vegetables are soft and browning, 25 to 30 minutes. Let cool on the counter for 10 minutes.
Meanwhile, prepare the pasta. Bring a pot of salted water to a boil, add the penne, and cook until al dente. Reserve 1/4 cup of pasta water before draining.
Add the cooled vegetables to a blender or large food processor along with the cottage cheese, nutritional yeast, and 2 tablespoons of the reserved pasta water. Blend on high speed until completely smooth, 45 to 60 seconds. If needed, add additional pasta water to thin.
Combine two cups of the blended sauce with the cooked pasta. Mix and add additional sauce until desired sauciness is reached. *See yield note.
Divide evenly among four plates and top with chopped parsley and grated parmesan, if desired.
Store it: Refrigerate in a sealed container for up to 4 days. Freeze the sauce separately for up to 3 months. I recommend these silicone trays (35% off currently!) for freezing.
Reheat it: From the refrigerator, microwave until warm, about 2 minutes, or return to a saucepan with a splash of broth over low heat until warm. From the freezer, thaw the sauce in the refrigerator overnight, then warm in the microwave or a saucepan and serve with cooked pasta.
Yield: This recipe makes 4 cups of sauce, unless you like your pasta very saucy, you’ll only need to use 2 cups for 10 to 12 ounces of gluten-free pasta. Freeze the leftover sauce, or refrigerate for leftovers later in the week.
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