Creamy Veggie Cavatappi Pasta without Cream

Name: Creamy Veggie Cavatappi Pasta without Cream
Total time: 25
Yield: 6
Ingredients: tablespoon olive oil; 1 pound Roma tomatoes; 2 medium carrots, peeled and cut into 3-inch pieces; 1 onion, diced; 1 red bell pepper, cut into strips; 1 zucchini, sliced; 7 cloves garlic, peeled; 1.5 teaspoons Italian seasoning; salt to taste; red pepper flakes to taste; 1 (16 ounce) package cavatappi pasta; 0.33 cup shredded Italian cheese blend

Recipe by thedailygourmet from allrecipes.com

25 Mins.

Ingredients

6 servings

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tablespoon olive oil
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1 pound Roma tomatoes
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2 medium carrots, peeled and cut into 3-inch pieces
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1 onion, diced
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1 red bell pepper, cut into strips
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1 zucchini, sliced

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7 cloves garlic, peeled
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1.5 teaspoons Italian seasoning
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salt to taste
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red pepper flakes to taste
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1 (16 ounce) package cavatappi pasta
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0.33 cup shredded Italian cheese blend

Instructions

Preheat the oven to 450 degrees F (230 degrees C).
Spread out tomatoes, carrots, onion, bell pepper, zucchini, and garlic on a baking sheet and drizzle with olive oil. Sprinkle with Italian seasoning, salt, and crushed red pepper.
Roast in the preheated oven until vegetables are soft, 30 to 35 minutes.
Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain pasta, reserving about 1/2 cup pasta water.
Transfer cooked vegetables to a high-speed blender (such as a Vitamix®)
Blend on high until vegetables are smooth, 30 to 45 seconds. Thin vegetable puree with reserved pasta water if desired.
Toss pasta with vegetable sauce. Sprinkle with cheese and serve immediately.