Hidden Veggie Pasta

This creamy hidden veggie pasta is packed with chicken and colourful vegetables blended into a smooth, flavourful sauce – a delicious and nutritious family dinner.

Serves 4

Ingredients

• 2 chicken breasts, diced
• 2 tbsp olive oil
• 1 punnet cherry tomatoes
• 1 red capsicum, sliced
• 2 carrots, peeled and sliced
• 1 zucchini, sliced
• 60 g baby spinach
• 200 g sweet chilli cream cheese
• Dried oregano, to taste
• Dried rosemary, to taste
• Garlic powder, to taste
• Chilli flakes, optional
• Salt and pepper, to taste
• 250 g pasta of choice
• Grated parmesan, optional, to serve

Method

1. Roast the vegetables: Add the tomatoes, capsicum, carrots, zucchini and cream cheese to a large baking dish. Season with oregano, rosemary, garlic powder, chilli flakes, salt and pepper. Drizzle with 1 tbsp olive oil and bake at 190°C for approximately 35 minutes.
2. Cook the pasta: Meanwhile, cook the pasta according to the packet instructions until al dente. Reserve approximately 1 cup of the pasta water before draining, then set the pasta aside.
3. Cook the chicken: When the vegetables have about 15 minutes remaining, heat the remaining 1 tbsp olive oil in a large frying pan. Add the chicken and cook for approximately 10 minutes, or until cooked through and beginning to brown.
4. Blend the sauce: Once the vegetables are cooked, add the roasted vegetable mixture and baby spinach to a blender. Blend until smooth, adding a little reserved pasta water as needed to reach your desired consistency.
5. Combine: Add the cooked pasta, hidden veggie sauce and chicken to the frying pan. Stir until everything is well combined and heated through.
6. Serve: Divide between bowls and finish with a sprinkle of grated parmesan, if desired.