Happy Plates / My Go-To Cheesy Hidden Veggie Pasta for Picky Eaters!

 

 I know the dinner struggle all too well! Getting kids to eat their veggies can sometimes feel like a Herculean task. That's why I'm so excited to share my secret weapon: a delicious and oh-so-cheesy Hidden Veggie Pasta that even the pickiest eaters will devour (or at least not complain too much about!).

 

This dish is a regular on our dinner table because it's not only kid-friendly in taste and texture but also sneaks in a good dose of healthy vegetables without them even realizing it! The creamy, cheesy sauce is what wins them over every time, and I love knowing they're getting some extra nutrients in a meal they actually enjoy right here in Ewing.

 

The beauty of this recipe lies in its versatility. You can easily adapt the vegetables you use based on what you have on hand or what your kids might tolerate (or what you're trying to sneak in!). The key is to blend them into a smooth sauce that blends seamlessly with the cheesy goodness.

 

What You'll Need:

 

1 pound pasta of your choice (penne, rotini, elbow macaroni, or shells work well)

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 cup chopped vegetables (such as carrots, zucchini, bell peppers, broccoli florets – get creative!)

1 (24 ounce) jar marinara sauce

½ cup milk (whole or 2%)

1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)

Salt and pepper to taste

Optional garnishes: extra shredded cheese, chopped fresh parsley

Let's Get Cooking (and Sneaking!)

 

Cook the Pasta: Cook the pasta according to the package directions until al dente. Drain and set aside.

Sauté the Aromatics and Veggies: While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add your chopped vegetables to the skillet and cook, stirring occasionally, until they are tender-crisp, about 8-10 minutes.

Blend the Magic (Secret Step!): Transfer the sautéed vegetables to a blender or food processor along with the jar of marinara sauce. Blend until completely smooth. This is where the "hidden" veggie magic happens!

Make it Creamy and Cheesy: Pour the blended sauce back into the skillet. Stir in the milk and bring to a gentle simmer. Reduce the heat to low and stir in the shredded cheddar cheese until melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

Combine and Serve: Add the cooked pasta to the skillet with the cheesy hidden veggie sauce. Toss to coat everything evenly. Serve immediately, garnished with extra shredded cheese and a sprinkle of fresh parsley, if desired. Watch those happy plates in Ewing disappear!