Hearty Vegetable Pasta

Ingredients

• 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

Materials

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

Instructions

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.