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Pinwheels with Roasted Veggie Sauce

This pasta dish has barely any fat but it is so creamy and decadent tasting that I was literally licking the bowl. It’s made up of fresh veggies that are roasted and then blended together to form a beautiful orange sauce that we tossed with al dente pinwheels. Just perfect!

While the veggies were roasting, we had some fun with the pasta. My husband drew a bunch of cars, robots and even an apple tree (not pictured) and my son used glue to attach pinwheels in the appropriate places. He squealed with delight each time my husband drew something new. It made for a great waiting game until he could finally use the blender to make the sauce. Now for the recipe…

Pinwheels with Veggie Sauce

Prep Time: 15 mins  Cooking Time: 45 mins

1 large red pepper (cut into chunks)
1 medium eggplant (peeled + cut into chunks)
1 medium onion (peeled + cut into chunks)
1 cup baby carrots
2 tomatoes (cut into chunks)
3 garlic cloves (peeled)
2 tablespoons olive oil
2 tablespoons tomato paste
salt & pepper
1 pound mini pinwheel pasta

Preheat the oven to 400 degrees. Place all the veggies, garlic and onions on a rimmed cookie sheet. Drizzle with olive oil and toss to coat. Crack some fresh pepper and salt onto veggies and roast for 35 to 45 minutes or until tender but not mushy. Meanwhile, set out some dry pasta, construction paper and glue for your kid. Boil up some water in a large pot. Cook the pasta in boiling water for 6 minutes and drain. When the veggies are done roasting, combine 1/2 the veggies and tomato paste in the blender. Blend on high and keep adding veggies (leaving room for steam) to the blender until it has formed a thick sauce. Pour sauce into the pot where you cooked the pasta. Pour the pasta in the pot and heat over low heat until pasta and sauce are warm. Add salt and pepper to taste. Serves a crowd.

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