Creamy Tomato Pasta with Hidden Veggies | Gluten Free Pasta Recipes
Sometimes I want pasta that feels indulgent but still sneaks in some extra goodness. This creamy tomato sauce is thick, smooth, and full of hidden vegetables that melt right into every bite. It’s the kind of meal you cook once and then feel slightly smug about serving, because no one guesses how many veggies went into it.
I’ve tried plenty of gluten free pasta recipes, but this one is always at the top of my list. The sauce clings perfectly to noodles, and if you’re like me, you’ll probably be licking the spoon before it ever hits the plate. That’s fine. Cooking should be fun and a little messy, right?
Whether you’re new to gluten free vegan recipes or you’ve been cooking them for years, this dish is comfort food that doesn’t weigh you down. It’s creamy, it’s cozy, and it’s proof that simple ingredients can taste like a big hug in a bowl.
Servings: 4 servings
Ingredients
- 1 medium zucchini, chopped
- 1 medium carrot, chopped
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 1/2 cup unsweetened almond milk
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Gluten free pasta of choice, cooked according to package instructions
Instructions
- Heat olive oil in a large pan over medium heat. Add onion, garlic, zucchini, carrot, and bell pepper. Cook until softened, about 10 minutes.
- Stir in tomato paste, oregano, and basil. Cook for another minute until fragrant.
- Add the crushed tomatoes. Lower the heat and let it simmer for 15 minutes.
- Transfer mixture to a blender. Blend until smooth and creamy. Return to pan.
- Stir in almond milk. Taste and adjust seasoning with salt and pepper.
- Toss the sauce with your favorite gluten free pasta and serve warm.