Hearty Vegetable Pasta

Hearty Vegetable Pasta
Source: https://cookingmatters.org/recipes/hearty-vegetable-pasta/


  • 1 (16-ounce) package whole grain penne pasta
  • 1 medium onion
  • ½ pound carrots, or combination of carrots and winter squash
  • 2 Tablespoons canola oil
  • 1 (26-ounce) jar marinara sauce
  • 1 (10-ounce) package firm tofu
  • 1⁄3 cup milk
  • ¼ teaspoon salt
  • Dash of ground nutmeg


  • Box grater
  • Colander
  • Cutting board
  • Large pot
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Sharp knife
  • Vegetable peeler


  1. Cook pasta using package directions. Prepare sauce while pasta cooks.
  2. Peel and rinse onion.
  3. Dice onion into ¼-inch pieces.
  4. Rinse, peel, and grate carrots. (If using winter squash, adults should rinse and peel before passing off to children to grate.)
  5. In a large skillet over medium-low heat, heat oil. Add onions and cook 5 minutes. Add grated carrots and cook 5 minutes more.
  6. Add marinara sauce to vegetables. Drain tofu. Crumble into sauce. Mix well.
  7. Raise heat to medium. Cook until sauce begins to simmer, about 7 minutes.
  8. Pour in milk. Stir to combine.
  9. Pour sauce over cooked, drained pasta. Just before serving, add salt and nutmeg. Stir.

Chef’s Notes

  • Look for jarred sauce that does not have added sugar.
  • Great winter squash options include butternut, spaghetti, acorn, Hubbard, and delicata.

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